Easiest Pie Crust Ever--gluten-free and vegan options
Does the thought of rolling out a pie crust cause you more stress than having your pickiest relatives over for dinner? Never fear.
This Easy Pat in the Pan Pie Crust is such an amazingly easy gluten-free pie crust, I guarantee it will cure your pie making fears for good!
Are you busy like I am? Eating healthy takes time, but there are so many ways to make make it easier!
Some of the basic recipes that help me save time putting whole foods on our table are Easiest Coconut Milk, Easiest Almond Milk, Easy Homemade Sauerkraut, and Quick and Easy Meals. If you're a pie lover, you know how hard pie crusts can be, but this Easy Pie Crust Recipe will change all of that for you.
Think an easy pie crust recipe is an oxymoron? No more.
The Origin of this Easy Pie Crust
Though I was always kind of in love with baking, I always steered away from pies and such.
The thought of rolling the crust perfectly thin and then getting it into the pie pan without it breaking all over kept me away from pies.
Well, that all changed when I found this super easy pie crust recipe. I found it in Joy of Cooking years ago.
I've gotten quite a few good recipes out of that book. They typically need some kind of whole foodie or allergy tweak, but the recipe was just what I needed to be able to make pies. Pies without fear. Even Gluten-Free pie crusts without fear.
Maybe that would have been a good title for this post.
I have always loved baking.
I remember baking all kinds of things as a young girl. Cookies at Christmastime and baking banana and zucchini breads are two specific childhood memories. I was a mess in the kitchen (my mom always noticed that I didn't like to clean up. Still don't. [Creating is soooo much more fun than cleaning, isn't it :-)?])
But no pies.
Until I found Pat in Pan Pie Crust.
Pat in Pan Easy Pie Crust
No rolling. No super careful, walking-on-eggshell lifting of the oh-so-delicate pastry.
Just mix--drop--form--and you're done.
A klutzy pie-lover's dream :-).
Joy of Cooking explains that flaky pastry depends upon developing the gluten in an expert fashion (I am not an expert.) Anyway, pressing the crust doesn't develop the gluten. The crust will be crumbly--not flaky--but that's OK with me.
1. Of course, pre-baking your crust with a wash on top is best, but when I'm in a rush (like all the time) I do none of it and just deal with things not being perfect. Our last pumpkin pie crust didn't stick to the pie plate much at all even without pre-baking.
2. This crust is perfect for a 9 inch crust. However, I've used it to make smaller and larger crusts. Any leftover crust can easily be used to make a lattice or other design on top of your pie.
3. Though this crust doesn't easily lend itself to making the top of a double crust pie, or a lattice-top (though you could try and it might work kind of), I've rolled it out and made little leaf shapes to decorate the top of a pumpkin pie and it has turned out pretty well.
4. If filling the crust and baking further, brush the crust with a wash of egg yolk, or at least some milk or dairy-free alternative before baking. This prevents the crust from soaking up the filling and sticking to the bottom of the pie plate. I typically don't do this as I'm too busy and greasing the pie plate should take care of this issue.
- Flour: In our gluten-eating days I used white whole wheat or freshly-ground kamut flour. Kamut makes for a buttery-tasting crust. Since going gluten free, I typically use my stand-by "undefined GF blend". I use about 1/2 sweet brown rice, and then add in whatever I happen to have on hand. I like to mix in millet, buckwheat, maybe another rice and some amaranth. See my Gluten-Free Baking Tips for more info.
- When forming the crust, spread out the crust as evenly as you can on the bottom of the pie pan. Then spread it out with your hands, working it up the sides of the pan. After it's spread out, form the "fluted" edges if desired.
- Oil Options: Using a light oil will result in a neutral crust flavor. Light olive oil, refined coconut oil, or avocado oil are great choices.
Easiest Pie Crust Recipe
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/3 cup avocado oil (or alternative--see Recipe Notes)
- 5 tablespoons milk (or milk substitute; either way, have it be cold)
- Mix together flours and salt in a medium-sized bowl.
- Blend oil and milk together in a separate bowl. If using solid oil, melt first.
- Add wet ingredients to dry ingredients and combine.
- Place dough into a pie plate.
- Gradually press dough firmly into the bottom and up sides of the pie plate, covering bottom and sides evenly. Form fluted edges if desired.
- If you plan to fill and bake the crust further, you should glaze the crust with egg yolk to prevent the crust from soaking up the filling.
- If pre-baking, bake at 425°F for 12-18 minutes, or until golden brown.Of course, pre-baked with a wash on top of the crust is best, but when I'm in a rush (like all the time) I do none of it and just deal with things not being perfect. Our last pumpkin pie crust didn't stick to the pie plate much at all even without pre-baking.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
The above nutrition facts are estimates only. Please read my Nutrition Disclaimer here.
I hope this easy pie crust recipe helps you make whole grain pie crusts with more ease.
And make sure to check out Joy of Cooking. I have learned a TON from this book. It's one of those "keeper" cookbooks.
If you try this crust, I would love to hear what you think!
Do you know if these can be frozen in the pan and then cooked later? Or par baked then cooked?
Hi there --Yes, that should work out fine either way!
I don't know what I did wrong, but my crust when I put it in the oven to blind bake it... all the oil bubbled out and it split in the center. I have poured out the excess oil and put in my filling and its baking now. Not sure what it is going to taste like though 🙁
I'm so sorry to hear this - what kind of grain did you use and what oil? I have never had this happen before!
Oh Adrienne...this is too funny! I got this exact recipe from my mother in law over 45 years ago! I don't know where she got it tho and it was just ''Easy Pie Crust''. Everyone always raved over my 'perfect' and oh so delicious crust tho, and I always shared it. I rolled it out in between sheets of waxed paper (the directions never said either to roll or to pat) and it was perfect. The waxed paper made it easy peasy to roll onto the rolling pin and put in the pie plate. I would also pat it into muffin tins way back then, to make mini pies. I've not tried it with gluten free flour tho. I will be testing this out tomorrow with pies for our quiet little family feast!!
Hi there! So sorry I didn't reply sooner! That's so funny!!! What a great idea for the mini pies! How did yours turn out? I think we'll likely have a quite little feast for Christmas :).
Adrienne, the mini pies were perfect, just like the original non-gluten free. They never last more than a couple of hours....*sigh*
We have the same problem! I always have to make 4 batches of certain recipes like these Almond Joy Bars....https://wholenewmom.com/healthy-chocolate-almond-joy-home-made-candy/
I found this pie crust recipe back in the early '80s in a 1945 edition of Joy of Cooking which belonged to my mother. It was my very first ever pie crust and it turned out so well that everyone thought i bought it.
It's fantastic, isn't it :)? So great you got that reaction!