ChileFarmer wrote:Mama, looking at your no roll pie crust. You baked the crust because you made a custard pie. If I made a pie that needed baking Just fill and bake without baking the crust first. ? CF
It's a regular pie crust! I've used it for custard/pudding pies, prebaked for ice cream pies, used for making fruit pies (Dutch apple made in no time!) - treat it as a regular pie crust.
For a 2-crust pie - I will let you in on a secret - since it is a no-roll - I assembled another recipe and placed pieces of the crust on top leaving little spaces for venting - (only had one hand to work with at that time - the other was in a sling) and it didn't look so nice - it looked "lumpy" but it was so good!
Heck I "needed" some homemade pear pie and I wanted a top crust!
And as you can see - we like thicker pie crust - not thin. That's the best part of the pie!