Mix in the Pan Pie Crust ~Quick and Easy!~
*The canning tutorial is being postponed. I will have it up this weekend. I got a spark of inspiration in the middle of the night last night which resulted in me singing Harry Connick Jr to myself at precisely 2:36 AM and yes, I swear, it has a lot to do with the canning tutorial!
This is just one of my basic recipes that has come in handy for me on several occasions. I am HUGE fan of storebought pie crusts! Of course, we can make them at home but I just don’t have the time or desire to go to the trouble to make a proper pastry most days. Thats where this pie crust comes in!
This is easy peasy – it doesn’t even dirty up a bowl because you mix it all up in the pie pan! I love the flavor of it as well. This goes great for good old fashioned pies.
You will need: Flour, sugar, salt, vegetable oil, and a wee bit of milk
.
Place salt, sugar, and flour into pie plate
Stir those together.
Now add your oil and milk and stir. I don’t have a pic of adding those in because…..well I just don’t have a pic. I might explain why in a later tutorial. Then again, I might not. Maybe that will make me more mysterious and such to you and you’ll all think I’m cool or something (instead of scatterbrained).
Stir together until it kind of forms a ball or “wad”. I guess “forms a ball” sounds better though.
GREAT JOB!!! (can you tell I’m a mother?). now just pat that ball out, first to fit the bottom of your pan, then keep on patting until it goes up the sides.
Like this! VOILA! Mix in pan pie crust! All ya gotta do now is bake at 350 for about ten minutes and you’re ready to fill!
Now you didn’t think I was going to give you a pie crust and not give you something good to put in it, did ya? Puleeeeeze! You know me better than that!!!
Next up on the Southern Plate docket, Old Fashioned Lemon Chess Pie!
Ingredients
- 1 + 1/2 Cup Flour
- 1 + 1/2 teaspoons Sugar
- 1 teaspoons Salt
- 1/2 Cup Cooking Oil
- 2 Tablespoon milk
Instructions
- Mix flour, salt, and sugar in pie pan. While stirring, add milk. Slowly add oil, still stirring and stopping with a good dough forms (may not need all of the oil). Mix well with a fork and pat out to fit pan. Bake at 350 until brown, usually about ten minutes.
2.2
http://www.southernplate.com/2008/09/mix-in-pan-pie-crust-quick-and-easy.html
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Posted by
Christy Jordan
on Sep 26 2008. Filed under
Dessert,
Pie.
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I love how you put thigs into words and how you love cooking. Fun to follow. I´m your new fan from Chile !!! I´ll start with tis pie crust today !
Tatiana
Thank you Tatiana, I hope you enjoy it!!
I just made the crust. Was a little skeptical cuz I was making a mess on my counter, but I also was using a regular pie plate not a deep dish. Kept workin’ it and it came together great. Let it rest in frig about 10 mins. before blind baking in oven. Am making the tomato pie from ur site for the second time with this new crust recipe. Loved it before!! Thanks, I’m gonna use it in future and pass along!
When you blind bake this, do you pierce the botton with a fork or use pie weights? MTIA.
Christy, I wish you would always tell whether you use self-rising or all purpose flour in all of your recipes. I’m always afraid I’m using the wrong one. Thanks!! I LOVE your site and cook from it all the time!!
Hey Janice! I usually do in my posts nowadays, this one is three or four years old, when I first started.
Anytime I don’t specify though, it is ALWAYS all purpose. Hope this helps and thanks!
Hi Christy
I usually use yams…maybe because the outside skin is darker in color thinking maybe more flavor or something? Lol! I dont know. I’m going to use sweet potatoes this time. I loooove sweet pototoe pie but mom doesn’t cook any more so its up to me.
Question: Can I use the easy pie pan crust that you have? If so, do I still need to bake the crust *before* filling it ? Thanks.
Oh and Happy Thanksgiving to you and your family and everyone on this site.
I hope this is as easy as it looks! Thanks for all the easy recipes.
My pie crust was crunchy why? I didn’t put in the fridge for 10 min befor baking could that by why?
It will be flaky, that is normal, but the way you describe it as “crunchy” says maybe it baked a little too long?