Vicky’s No-Roll Pie Crust + an easy fruit pie topping

     Vicky Chamberlin shared these two recipes in my July 30, 2013 cooking column that appears monthly in the Abilene Reflector Chronicle. I tasted the crust when I did the interview and it was so good that I just had to give her recipe a try.

     I used both the no-roll pie crust and her fruit pie topping recipes to make  a delicious fresh Blackberry Pie . . . 

     I thoroughly enjoyed our interview; her story and some of her recipes can be found at on the RC's webpage. Didn’t mention it in the newspaper story but Vicky was one of my high school students and it is fun to keep track of what she, and others, are doing.

All in the Pan Pie Crust     Makes a bottom crust for an 8-inch to 9-inch pie

Vicky’s husband, Craig, used to prepare this no-roll crust for his mom, Rachel Chamberlin, and now often makes it for Vicky. Since it is oil-based, it contains no trans fats or cholesterol.

1½ cups sifted all-purpose flour

1½ teaspoon granulated sugar

½ cup vegetable oil

1 tablespoon cold milk

¼ teaspoon salt

1.  Put all the above dry ingredients into pie pan.

2.  Combine oil and milk, pour over dry ingredients. Mix with a fork until flour is completely dampened.

3.  With fingers, press dough evenly and firmly to line the bottom of pan, then press dough up to line sides and partially cover rim. 

4.  To bake:

·      For baked shell only - prick entire surface and bake at 375° for 12 to 15 minutes or until brown. 

·      Unbaked shell - fill as desired and bake according to filling directions.

Vicky's Fruit Pie Topping   Makes enough to top on 8-inch to 9-inch pie

This crumb topping provides a crisp contrast to the soft fruit filling and is a nice alternative to a rolled top crust.

½ cup granulated sugar

½ cup all-purpose flour

¼ cup (½ stick) margarine, cold (I used butter)

1.  Combine above ingredients and mix to crumb consistency.

I used a pastry blender to cut the butter into the dry ingredients.

2.  Place fruit in unbaked crust and sprinkle the topping evenly over the surface.

3.  Fresh fruit pies generally bake between temperatures of 375° to 450° for 40 to 60 minutes. If using canned pie filling, bake at 375° about 30 minutes or until topping is lightly browned and crust is crisp.

Recipes without photos or descriptive information . . .

All in the Pan Pie Crust     Makes a bottom crust for an 8-inch to 9-inch pie

Vicky’s husband, Craig, used to prepare this no-roll crust for his mom, Rachel Chamberlin, and now often makes it for Vicky. Since it is oil-based, it contains no trans fats or cholesterol.

1½ cups sifted all-purpose flour

1½ teaspoon granulated sugar

½ cup vegetable oil

1 tablespoon cold milk

¼ teaspoon salt

1.  Put all the above dry ingredients into pie pan.

2.  Combine oil and milk, pour over dry ingredients. Mix with a fork until flour is completely dampened.

3.  With fingers, press dough evenly and firmly to line the bottom of pan, then press dough up to line sides and partially cover rim. 

4.  To bake:

·      For baked shell only - prick entire surface and bake at 375° for 12 to 15 minutes or until brown. 

·      Unbaked shell - fill as desired and bake according to filling directions.

Vicky's Fruit Pie Topping   Makes enough to top on 8-inch to 9-inch pie

This crumb topping provides a crisp contrast to the soft fruit filling and is a nice alternative to a rolled top crust.

½ cup granulated sugar

½ cup all-purpose flour

¼ cup (½ stick) margarine, cold (I used butter)

1.  Combine above ingredients and mix to crumb consistency.

2.  Place fruit in unbaked crust and sprinkle the topping evenly over the surface.

3.  Fresh fruit pies generally bake between temperatures of 375° to 450° for 40 to 60 minutes. If using canned pie filling, bake at 375° about 30 minutes or until topping is lightly browned and crust is crisp.