You do not have to roll this crust.

Pat-In -Pan Crust
Makes a 9 inch shell.

In a medium bowl mix together the following:
1/2 cup oil (I prefer Crisco)
1 1/2 cups flour
2 Tbsp. sugar
2 Tbsp. milk
1 tsp salt

Mix all together with a fork and press in a ball. Dump in pie pan and press onto sides and then bottom of the 9 inch pie plate. Prick bottom and sides with a fork.

Bake at 425 for 10 minutes or until light brown. Cool 10 minutes and add pie filling.

For apple or pumpkin pies pour filling in crust and bake per recipe.

I use this for all cream pies and one crust pies.

It is our favortie pie crust. Good luck.

If you really do not want to make pie crust the Pillsbury Crusts in the dairy case are very easy to use and are much better than the frozen ones in the foil pan.