Think pie crusts are too fussy to make? This Easy Pat in the Pan Pie Crust is super simple and can made with whatever flours you have on hand. No rolling and works great as a gluten-free pie crust too!

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.

Important Tips

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.

Recipe Notes

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.

Ingredients

1 1/3 cups flour
1/2 tsp salt
1/3 cups avocado oil (or alternative--see Recipe Notes)
5 Tbsp milk (or milk substitute; either way, have it be cold)

Instructions

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 degrees 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.

Notes

Alternative Oils for Crust: Using a light oil will result in a neutral crust flavor. Light olive oil, refined coconut oil, or avocado are great choices.

Nutrition

Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

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!

Easy Pat in the Pan Pie Crust

The Origin of this Easy Pie Crust

Pat in Pan Easy Pie Crust