Easy No-Roll Pie Crust Apple Pie
User Reviews
5.0
18 reviews
Excellent
Easy No-Roll Pie Crust Apple Pie
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This Easy No-Roll Pie Crust makes the perfect crust for any pie. Blind baked or filled with your favourite filling, this crust comes together in minutes.
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Ingredients
FOR THE PIE CRUST
- ½ cup oil (light olive oil, coconut oil, melted butter or your choice)
- 2 tablespoons milk (cold - I used 2%)
- 1½ cups + 1 tablespoon of all purpose flour (195 grams total)
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
FOR THE APPLE PIE FILLING
- ⅓ cup + 2 tablespoons butter (103 grams total)
- 3 large apples (eg gala, golden delicious, fuji) peeled and chopped into medium pieces. (or smaller if you prefer)
- ½ cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1½ teaspoons corn starch
FOR THE CRUMB TOPPING
- 1 cup all purpose flour
- ½ cup brown sugar (packed)
- 1 pinch salt
- 6 tablespoons butter (softened)
Instructions
FOR THE PIE CRUST
- In a small bowl whisk until well combined the vegetable oil and milk.
- In a large bowl whisk together the flour, sugar and salt, make a well in the middle and add the wet ingredients. Mix gently with a fork or spatula until the flour is all moistened. It will be lumpy.
- Place the mixture in an 8-9 inch (20-22 cm) pie plate and gently flatten to evenly cover the plate. Chill for 30 minutes.
FOR THE APPLE FILLING
- While the dough is chilling, in a medium/large pot, melt the butter, then add the chopped apples, brown sugar and cinnamon, cook stirring often on medium heat for approximately 10-15 minutes, then add the corn starch, stir to combine and continue to cook until thickened approximately 2-3 minutes, stirring occasionally.
- Pre-heat oven to 350F (180C).
FOR THE CRUMB TOPPING
- In a small bowl combine the flour, brown sugar and salt, cut in the butter and mix to form coarse crumbs.
PUTTING IT TOGETHER
- At this point if you wish you can blind bake the pie for 5-7 minutes, and then pour the filling into the crust, top with the crumb topping, gently pressing down on the filling. Place the pie plate on a cookie sheet (just in case it should over flow) and bake for 35-40 minutes. If the top is browning too much after 20-25 minutes then cover with foil and continue to bake. Let cool before serving. Top with ice cream if desired.
Notes
- To pre bake the crust, prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for 5-6 minutes. Remove from the oven, remove paper and beans and fill with the filling, check the pie for doneness after 25-30 minutes.
- The baked pie can be kept covered with foil at room temperature for 1-2 days, or refrigerate covered for up to 4 days. If your house is on the warm side I would definitely keep it refrigerated. A baked completely cooled pie can be frozen. Cover well with foil and place in a freezer safe bag. It can be thawed at room temperature and heated in a low oven. It will keep for up to 6 months in the freezer.
Nutrition Information
Show Details
Calories
558kcal
(28%)
Carbohydrates
70g
(23%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
21g
(105%)
Cholesterol
43mg
(14%)
Sodium
304mg
(13%)
Potassium
173mg
(5%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Vitamin A
544IU
(11%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 43mg | 14% |
| Sodium | 304mg | 13% |
| Potassium | 173mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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