Easiest Pie Crust Recipe
This Easy Pat in the Pan Pie Crust is super simple and can be made with whatever flours you have on hand. No rolling and no fussing!
- 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)
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.
Carbohydrates: 21.8g | Protein: 3.3g | Fat: 11.7g | Saturated Fat: 1.8g | Cholesterol: 1mg | Sodium: 200mg | Potassium: 37mg | Fiber: 0.8g | Sugar: 0.7g | Calcium: 10mg | Iron: 1.3mg