Peony’s No-Roll Pie Crust

This quickie comes your way and mine via my pal Peony - an excellent cook and a gardener nonpareil.

This is the crust Peony uses to make Canned Salmon Quiche. I normally use a whole wheat crust, but look forward to trying Peony’s crust. 

Peony’s No-Roll Pie Crust: 

Totally simple, totally delicious!

Peony says the large amount of oil makes this crust crispy and easy to pat into the pan. Using a metal pan, as Peony does, further contributes to the crispiness of the crust. I added a whisper of freshly ground salt to this; Peony does not. Your choice! 

Peony’s No-Roll Pie Crust:

1-1/2 c. (375 mL) all-purpose flour

1/2 c. (125 mL) olive oil

3 tbsp. (45 mL) cold milk
Dash freshly ground sea salt (optional)

Preheat oven to 400 deg. F. Place flour directly into pie pan or quiche dish. Combine oil and milk in bowl, whisking with fork. Pour over flour, continuing to mix with fork and finally, with hands. Form into a ball, pressing evenly into pan. Take care with this step. A slap-dash job going into the oven means a slap-dash job coming out.

Combine oil and milk with flour, directly in the pan.

Freeze 10 min. Before baking, place a circle of parchment paper measured to fit just inside of the pan. Place a handful of pie weights on top of the parchment to keep the crust from bubbling. 

Unbaked shell with parchment and pie weights.

Bake 20 min. on middle rack of oven. While empty shell bakes, prepare savory filling of your choice. Take partially baked crust from oven. Remove weights and peel away parchment. Cool to room temperature. 

Partially baked shell: Cool and add filling.

Add filling when ready to bake, pouring into partially baked crust. Bake a further 30 min. or until filling is set and crust is golden. Serve hot.