If you’ve avoided making pies due to them being too time consuming to make, this pie crust recipe is for you! This Easy Pie Crust is super simple and can made with whatever flours you have on hand, and it works with gluten-free flours too.
No rolling required!
Some of the basics that help me feed my family whole foods with our busy lifestyle are my Easiest Coconut Milk, Easiest Almond Milk, Easiest Way to Peel Garlic, and Easy Homemade Sauerkraut, and Quick and Easy Meals. Well, 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.
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.
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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 guess 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.
More On this Gluten-Free Pie Crust
1. 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.
2. This crust can be used in any size or shape of pan. I’ve been known to make multiple (umm….8 recipes) of certain family favorites (like pumpkin pie). I don’t have 8 pie plates, so I will make use 2 pie plates, a few 9×13 baking dishes and whatever else I need to make the math work out pretty well. See – high school math does come in handy (like when you’re baking in bulk).
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 have 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 honestly don’t do this typically as I am too busy and I think just greasing the pie plate would take care of this issue.
Recipe Notes
- What Flour to Use: In our gluten-eating days I would use white whole wheat or freshly-ground kamut flour. Kamut makes for a buttery-tasting crust.
Since we are now gluten free, I 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. - My Easy Homemade Coconut Milk, DIY Almond Milk, or Homemade Rice Milk.
Easiest Pie Crust Recipe
Ingredients
- 1 1/3 cups flour
- 1/2 tsp salt
- 1/3 cups olive oil (or alternative oil. If using a solid oil, melting first makes blending easier)
- 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.
Nutrition
The above nutrition facts are estimates only. Please read my Nutrition Disclaimer here.
In the meantime, I hope this easy pie crust recipe helps you make whole grain pie crusts with more ease.
And check out Joy of Cooking. I have learned a TON from this book. It’s one of those “keeper” cookbooks.
How about you?
What filling will you put in your pat in pan pie crust?
This recipe was amazing!! Given my extra sweet tooth I added a little sugar maybe a tablespoon!! I am beyond pleased…even anti-gluten free people enjoyed wish I could post a picture of my pecan tassies I made with this recipe!!
Pecan tassies? Oooh please do share!!!!! I have been wanting to make a pecan recipe for a long time now!
I have a pie crust recipe like this, but it used melted butter. I always use it. Just form it in the pan and bake. Usually use for a dutch apple pie.
Who wouldn’t want an easy pie crust? Not having to roll it out, even better! Thanks for sharing on Hearth & Soul Hop. 🙂
I’m seriously intrigued by this pie crust! Could it really be that simple? I’ll have to give this one a try for sure. Featured you today in my round up from the Holiday Heirloom Recipe Party!
Thx for the feature!!
I love pat in the pie crust pie crusts! It’s great this is gluten free too 🙂
Yum! For thanksgiving I made a crust with palm oil and almond flour. That was pretty good too.
You’re hilarious! I don’t like pie crusts for the same reason. I love “pat “in pie dough. Brilliant. I also love the Joy Of Cooking. It’s the cooking bible!
Thank you so much for sharing this recipe at the Holiday Heirloom Recipe party today! I shared a pie recipe on my blog today and used a frozen crust for the recipe. My relatives have been coming out of the WOODWORK today to tell me that that is NOT how it’s done! haha!
Another great recipe. Not surprising, but appreciated nonetheless. 🙂
You’re too kind, Robin. Thanks!
This looks so easy and delicious! This would be a great post to share at our Meal Plan Monday link-up at http://www.modernalternativekitchen.com! Hope to see you there tomorrow!
Great Pie Crust recipe. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
https://www.adornedfromabove.com/2012/12/fabric-covered-can-pen-and-pencil.html
Debi @ Adorned From Above
Thanks for the gluten free option. Now we can enjoy pie crust.
I will have to try this. I usually tell guests that they can tell the pie is homemade…due to the crust!
Homa Style is having a 12 Days of Christmas link party going on now.
I would love it if you linked up your pie crust recipe.
The link is https://homastyle.com/wp/2012/12/01/12-days-of-christmas/
Hi Adrienne,
You’re a genius! This looks sooooo easy (and healthy). I often avoid making pies because, although I LOVE crust, I’m afraid of them. I’m not much of a baker anyway. This crust looks just too easy NOT to try. Thank you, thank you! 🙂
You’re not much of a baker? Pshaw! Well, your amazing cookies are going to be featured in a post going live in 2 minutes :-). If you have another one please tell me. I might do another post next week. But this one was a pain so not sure. Everything went wrong :-(.
I have a favorite pie crust I use… but this one sounds way easier! Thanks for sharing 🙂
Well hey, I’ll take crumbly over rock hard any day! And that’s what I’ve always gotten when I tried oil crust, but this looks to easy not to try! The recipe I usually use calls for cutting in the butter (or chilled coconut oil). It turns out great, but that’s a lot of work lol.
Hope you like it! 🙂
This is great! I’ve made pie crust ONCE and it was so bad. But I could totally do this!!
I was just eye-ing that original recipe for Thanksgiving and was concerned to try something unknown for guests. So thanks for posting this! I agree about the whole delicacy of rolled pie crust.
But I will say, someone gave me a tip a few years ago to roll the dough between sheets of waxed paper. Chill well on a board (I have a cardboard piece just the right size that I keep around), then remove top paper, and with hand spread over it, flip over laying in pan, smooth in place with paper on, then remove paper (or leave on to freeze). I’m willing to do it from time to time now. 🙂 And it works even better for cut-out cookies. Oh, and I have a set of rubber bands I bought once to put on my rolling pin so I can roll the right thickness.
Still would rather do it this easier way, so thanks!
Thank you! So do you use pretty thick rubber bands to make thin rolled crusts or cookies? What a great idea!
The set has four thicknesses, from 1/16 to 3/8. The brand is EvenDough by Regency, got them at Bed, Beth & Beyond for $7. I bought them at an all time low for us financially, and so agonized over the purchase. 🙂 But have not been disappointed. I tried at first to do my own version with around the house rubber bands, big thumbs down. Previous, I had been using some plastic strips from a board game, but that was a pain and I gave up. My son wanted to make a gingerbread train last Christmas and this made it SO much easier. And the hillbilly cardboard for chilling the rolled dough, of course. 😉
Wow – great! Umm…what’s hillbilly cardboard?
Just meaning the cardboard piece I mentioned in the first entry that I keep on hand for chilling rolled dough. Pardon the slang, I grew up in Missouri. 🙂
I use a similar recipe but use melted butter or coconut oil instead of olive. The taste is much better. I also roll my crust between layers of parchment.
I used the coconut oil as well – it’s great!
I have used this pie crust for years! If I need a top crust I put the ball of dough between two pieces of plastic wrap and sort of push it into shape. Lift off the top piece of plastic wrap, lift the whole crust with plastic wrap from the bottom, and flip it over on top of the filled crust. Press the edges together if you want to seal it but remember to prick holes in the top to let steam escape. The pie will look more rustic with rough edges but it still tastes good. Then bake as usual. Yum!
Thanks! I’ve never done it but figured it was do-able!