No-roll Pie Crust... pat in the pan

No-roll Pie Crust... pat in the pan Recipe
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Recipe Rating:
 2 Ratings
Categories: Pies, Quick & Easy
Serves: 1 9-inch pie shell
Prep Time:
Cook Time:

Ingredients

1/2 c oil (scant) not quite to the top
2 Tbsp milk
1 tsp milk (yes - 2tb + 1 tsp milk)
1 c flour
1/4 tsp salt
2 tsp sugar
SO EASY!
Pinched by chadsmama05, and 154 more.
Well Seasoned
Murrieta, CA (pop. 103,466)
mzglorybe
Member Since Jun 2010
 
 
 
 
 
 
Gloria's Notes:

Easiest Pie Crust Ever! Always flaky and anyone can do it. It's patted down right in the pie-pan, no rolling, just spreads easily with your fingers. As a novice cook, I found this in a Mommy-Recipe-Exchange-Cookbook at my son's elementary school in the 1960's and don't know its origin. I've call it Newly-Wed Pie Crust because I've passed it on to young brides with success. I've used it all these years and now my grown kids do too. It's never "card-boardy." I think you'll like it and welcome your comments :)

 

Directions
1
In small bowl whisk oil and milk gently until cloudy, set aside.
2
In a 9-inch pie pan (glass is best*) combine the full cup flour with the salt/sugar, stirring with fork until well blended. Make a well (space) in the center and pour oil/milk mixture in it. Use fork to combine all ingredients just until dry ingredients are no longer dry and mixture is spreadable. Dip fingers in flour and use fingers to pat around evenly in pie pan. *By using a glass pan you can hold it up to the light and see where the thicker parts are and spread it around evenly. It is a light, soft dough and easy to spread. Use fork tines to score rim and poke around the pieshell to prevent bubbling. Bake in a 400 preheated oven until edges are brown, about 10 to 15 min. Keep an eye on it using fork to poke down any bubbling.
3
This is best for a pre-baked single shell pie such as for lemon meringue. Can be used raw and filled with fruit in a standard recipe but for the top crust you will have to use a traditional rolled crust recipe.
Comments

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BakersQueen
Nov 21, 2010
I will definitely try this..I have made my Mother's pie crust for years where you have to roll it out. Some days it is tricky. So this one will be less work...thanks for sharing this recipe.
M1CAL
Marsha McTigue M1CAL
 
 
 
 
Nov 21, 2010
My mother always made a crust just like this one, using oil and milk. It is a great recipe!! Thanks for posting, I had forgotten this amounts for this, now the holidays are nearly here, I'll be needing this one!
linmp
Linda Parr linmp
 
 
 
 
Nov 22, 2010
gonna give this a try & pass on to my daughter! thx!
mzglorybe
Gloria Bernal mzglorybe
 
 
 
 
 
 
Jan 19, 2011
Please let me know how it turned out for you, Marsha.
M1CAL
Marsha McTigue M1CAL
 
 
 
 
Jan 19, 2011
Gloria, I am going to make a lemon pie today and use this recipe for the crust. I remember my mother would measure the oil in her measuring cup, and add the milk right to that and stir it all up in the cup, I guess to save dirtying up another bowl, LOL. I will let you know how it came out.
M1CAL
Marsha McTigue M1CAL
 
 
 
 
Jan 20, 2011
The crust came out good, nice and brown, and I put the lemon filling in it. Here in CA I can still get nice fresh lemons, so I like to use them when I can. Thanks so much again for posting this recipe. I will be using it again for sure!!
mzglorybe
Gloria Bernal mzglorybe
 
 
 
 
 
 
Jan 20, 2011
That's how I used to do it like your Mom, but now just do it all in the pie pan, no clean up. Thanks for letting me know it worked for you, Marsha. I'm also making a lemon meringue pie today and always use that crust. It's my "men's" favorite. I have a lemon tree (in So. Calif.) that gives fruit twice a year. I made a wonderfully easy lemon curd to give away at the holidays with a pound cake to put it on... big hit with my book club ladies :)
M1CAL
Marsha McTigue M1CAL
 
 
 
 
Jan 20, 2011
I didn't even notice that you're in SOCAL too. I don't have my own lemon tree, but my family keeps me in lemons. I'd love to have my own, but we live on a hill, and I'd probably kill myself trying to get the lemons off the tree!! LOL! Thanks again for your great recipe. Marsha
CinStraw
Nana's Kitchen CinStraw
 
 
 
 
 
 
 
 
Nov 25, 2011
OMGoodness...I had friends in the late 60's who made crust like this.
I'd lost the recipe and hadn't thought of it in years.
Thanks for sharing.
mzglorybe
Gloria Bernal mzglorybe
 
 
 
 
 
 
Nov 26, 2011
It never fails us. My daughters-in-law now make it for my grown sons. They don't want any other. Thank goodness it is so easy.
user Pat Duran kitchenchatter
Pat Duran [kitchenchatter] has shared this recipe with discussion groups:
Our Favorite Pie Shells
WORKING MOMS
mzglorybe
Gloria Bernal mzglorybe
 
 
 
 
 
 
Mar 30, 2012
Thanks Pat. It is the easiest pie crust ever. I recently edited the salt content however, reduced it to 1/4 tsp. I don't think it needs the other 1/4 tsp. In the original posting, I used 1/2 tsp. I made it yesterday for a lemon meringue pie, still great. Mine doesn't get soggy either, at least not with my lemon filling. I use an all in one pot lemon filling recipe that hold together nicely, and a meringue that doesn't get weepy.

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