A popular brand’s popular pie crust.
melting moment cookies.)
During World War II, ads promoted the recipe as a way to save butter rations. The earlier versions were made with water; around the mid-1950s, Mazola switched to a recipe that used milk.
Here’s a reference to the “new” method from a household hints column in the May 6, 1955 edition of the (Reno) Nevada State Journal:
Friends, brides, anyone who “can’t bake a decent pie” . . . lend us an ear! Even if you never baked a pie in your life, the new Mazola Oil No-Roll method ensures light, tender, flaky pastry. It cannot become tough or heavy, for you make and shape this crust right in the pie pan. You will find full directions in your food store when you buy Mazola. And save the label: it and 50 cents brings you a premium worth much more–a handsome, all-purpose kitchen tool, a spatula and server combined.
The recipe itself appeared in the November 3, 1960 edition of the Uniontown (New York) Evening Standard:
No Roll Pastry
1-1/2 cups sifted flour
Sift dry ingredietns into pie pan. Combine corn oil and milk in measuring cup. Whip with a fork and pour all at once over the flour mixture. Mix with a fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Always use a low fluted edge. Makes one 8 or 9-inch pie crust.
Baked Shell: Prick entire surface of pastry: bake in a hot oven (425 degrees F.) 12 to 15 minutes or until lightly browned. Cool.
For Pies Baked in Shell: Prepare filling then prepare pie crust. Fill shell and bake pie in a hot oven (400 degrees F.) 15 minutes: reduce to moderate (350 degrees F.) and bake until crust is lightly browned and filling tests done.
From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.
Easy No Roll Pastry Shell
1-1/2 cups all purpose flour
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 cup salad oil
2 Tablespoons milk
Combine flour, sugar and salt in 9-inch pie pan. Mix with fork. Beat oil and milk together with fork; mix into flour mixture until evenly dampened.
Press with fingers in even layer over bottom, up sides, and partially over rim. Flute edges. This is a rich crumbly crust.
Bake 350 degree oven–25 to 30 minutes for shell–for total uncooked pie 50 to 55 minutes.