KAF No-Roll Pie Crust

[S_Wirth]

KAF No-Roll Pie Crust

The Fastest, Easiest, Tastiest No-Roll Pie Crust Ever
From Baker’s Catalogue-Late Fall 2007

If you’ve always feared pie crust, here’s your new best friend. And, if you’re watching your diet, the entire recipe (two crusts) is cholesterol free and contains just 2 to 4 teaspoons of “good” fat-olive oil-per serving.

3 cups (12 ounces) King Arthur Mellow Pastry Blend (p. 15)
1 tablespoon (1/2 ounce) sugar
1/2 teaspoon baking powder (p. 11)
1 1/8 teaspoons salt (p. 13)
1 teaspoon vanilla extract (p. 5)
2/3 cup (4 ¾ ounces) light olive oil*
1/3 cup (2 ¾ ounces) cold water

*For best flavor, use light or extra-light olive oil.

Stir together the dry ingredients. Stir together the wet ingredients. Combine the two, stirring just to blend. Divide the mixture in half; it’ll make two single crusts, or one crust plus a streusel topping.

Press half the pastry into the bottom and up the sides of a 9” pie pan, crimping the edges. Use the other half to make the bottom crust for another pie. Or put it back in the mixing bowl, add 1/3 cup (2 ½ ounces) brown sugar and 1 teaspoon cinnamon, and mix till it becomes moist/crumbly. Fill your prepared crust, spread the topping over the filling, and bake as directed.

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