Sleepy Hollow

It's getting to be pie making time, so for those of you who need a fast and easy crust, no rolling pin required, do I have the recipe for you!

Whenever I get all the ingredients out, I go ahead and make up several "Pie Crust Mix" bags (in sandwich bags). The next time I go to make a pie, I can just grab the mix of the dry ingredients, add the oil and milk, and I'm good to go. My dad actually requests my pie crust mix for gift giving occasions (Christmas, birthday, Father's Day, I ran out of pie mix day, etc)

I've used this recipe for several years and it hasn't failed me a single time. I share it far and wide now

Pat-in-pan Pie Crust

Ingredients:

1 1/2 c plus 3 Tbs all-purpose flour

1 1/2 tsp sugar

1/2 tsp salt

1/2 c vegetable oil

3 Tbs cold milk

Directions:


Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges*. Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and Pricking more if needed.

Variation: For a 10-inch shell, use 2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable oil; 3 tablespoons milk.

"Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies - you Can't double the recipe and roll out a top crust**. The mixture is just too tender to transfer from the pastry board or cloth to the pie." (Marcia Adams) Cooking from Quilt Country

* I usually only bring the crust to the top and don't make edges. I hate having to watch them so they don't burn, so I just don't make them.

**True, you can't really roll out a top crust, but I have made a top crust anyway, just flattening portions in my palms and placing it on top of the pie. It wasn't pretty, but it worked.

Tiggersmom

Thanks for sharing!
I avoid pie making since its only DH and me, but I might give this a try at Thanksgiving...........if not I know where Costco is. LOL

KwiltyKahy

I never learned how to make good piecrust, much to the dismay of my home ec teacher. As a young married somebody gave me this recipe and I was saved. This made such pretty crusts. These were so pretty I could take pie to my mother in law's house!!! And it tasted good.
We called it Pat a Pie oil pastry because you pat it out instead of rolling.

pocoellie

Thanks for the recipe. I used to have one that you made in a pie pan, it was very good, but that's been many moons ago and haven't seen the recipe for decades.

jokir44

I have an oil crust recipe that I used to use and yes, you can roll it out but it has to be done between sheets of waxed paper. Then you have to be careful with transferring from paper to pie.

aborning

Can I double this recipe to use in a 9x13 pan to use as the bottom crust for a pumpkin desert?

Sleepy Hollow

I haven't tried it, but I don't see why not! Just follow the pre-bake instructions if your recipe calls for it.

Sleepy Hollow

I love that others have tried this (or similar) recipes in the past and had success. The lady I got it from had used it for years as well. It's a quick crust to make, and the flavor is so much better than the stuff you buy in stores! (in my opinion...)

Stitchnripper

The rolled out pie crusts in the grocery store are very good. Not the frozen ones - the refrigerated ones

lorimax5859

Thank you so much for posting. I have been waiting for something like this!