It’s almost fall and I’m thinking about pie! I love pie! And my Mom’s pat in the pan easy pie crust recipe is a super easy to make, so you (and I) can get to eating that pie sooner. Can anyone say YUM with me?!? Time for fall to hurry up and get here, am I right?
This recipe is only for the crust, so it can jump into any pie recipe that’s your favorite and bake according to that pie’s needs (pumpkin, apple, blackberry.. I can go on)!
It’s worth a try if you are tired of rolling out crust, but don’t want to buy store bought frozen crust either! You only have to press the bottom crust in the bottom of the pan, add the filling of your choice, add the remaining crust crumbled on top and bake according to your chosen pie filling recipe (I find most pies do well at 375 degrees for 15 minutes with aluminum foil on the crust edges and then decrease to 350 and continue baking for about another 30-40 minutes depending on the thickness of the filling).
EASY Pie Crust recipe (aka: Pat in the Pan Pie/Pastry Crust):
1 3/4 cup all-purpose flour (can substitute all-purpose gluten free flour if needed)
1/2 tsp. salt
4 tbsp. white sugar
1/2 cup vegetable oil (I use avocado oil or olive oil)
2-3 tbsp. milk (any kind will work: dairy, almond, soy, rice, hemp, etc.)
In a large bowl, combine the flour, sugar and salt. Stir in the milk oil and water with a fork. Mix till combined and then form it into a large ball.
Grease your pie pan/dish with olive oil or olive oil nonstick spray.
Press the dough into the pie dish and press it out until it covers the bottom, but not so much that it gets too thin,
Keep pressing it till it comes up the sides of the dish. Prick holes in the bottom of the crust to prevent it from rising too much during baking.
Be sure to save a good amount of the crust dough for the sides too, so that you can crimp the top edges too!
The crust may not be as perfect as a rolled one, but it’s saving you a lot of time on rolling so that alone is worth it! If desired, you can double the pie crust recipe for a large pie with a crumble topping. Just save about 1/3 of the dough for crumbles on the top (after pie filling is added of course!)!
Bake according to the pie recipe you are making (whatever filling you are using will usually dictate the needed baking time, I often use blackberry filling)!
And there you have it, an easy pie crust recipe just in time for fall! YAY!
Let me know how you like this recipe in the comments, and as always you can substitute gluten free ingredients as needed, it’ll still taste great!