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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Gosh, that does sound easy. I never make my own pie crusts because I don’t ever feel like the mess on the counter is worth it. But this. . . this is great!
Wow.. I just happen to have a Southern Plate cookbook! I got it this morning. Thank you so much Christy and thank mama for getting it to me so fast!
I will learn to make pie crust now. First stop is Lemon Meringue!
Hey Donna! It really is easy and just simple and good. I’m with you on the mess of a traditional pie crust. I guess I’m just too lazy
.
If I want a “pretty pretty” one, I’ll just go buy one of those pilsbury roll out deals like I use on my apple pie!
This post is a bit of a cop out, I had planned on posting the crust and the pie at the same time but found myself a little under the weather. I am hoping to still get the actual pie up today though!
Bill! WOW that WAS fast! Maybe I should give her a bonus? Hmmmm a bonus percentage of what she makes right now….yeah I can definitely afford that considering I am having a hard time getting her to even take the money for shipping of the cookbooks. Did you know she has mailed out about three hundred so far?
Lemon meringue is my absolute favorite pie. My second favorite is coconut.
If you like lemon meringue, you will really enjoy lemon chess pie, which I am posting a tutorial for next. I also have a tutorial done for a meringue which will be up soon!
If you need a recipe for lemon meringue pie before I get around to posting it, just give me a holler!!!!
But seriously, you will really enjoy lemon chess!
Now I am going to go take large amounts of medication and see if I can wake up to a better world!!! hehe
I can’t wait to try this. One question…is this only for pie shells that you bake first, then fill. Can you use the recipe for say Cherry Pie where the filling and crust usually bake at the same time? Keep up the good work and sweet dreams!
This is SO freakin’ cool. I mean REALLY cool. I’ll have to use this for my double layer pumpkin cheesecake pie for Thanksgiving!
April, I am officially drafting you as the Southern Plate cheerleader for the day!!!!
Here are your pom-poms! They release the scent of magnolias when you shake them!!!!
Thank you!!! I am so glad y’all like this!! you know, it seems like every time I am hesitant about a recipe (I felt this one might be too simple for anyone to really care about), it is always so well received!
Thank you!!! I hope to have my pie up in the next few hours! Its an easy one, too!
ChRiStY
That looks simple enough! I love making my own pie crusts, but often shy away from it because I don’t want to dirty a pastry cutter – those things are so annoying to clean! I’ll have to try this.
And I’m so excited to see your lemon chess pie. I’ve seen many recipes for chess pie, but never been brave enough to try it.
Hey Stephanie!
Yup, this is definitely the pie crust for when you’re feeling a bit lazy. Isn’t it funny how we say we’re feeling “lazy” and that is something we only say on the days where we have worked like a mule all day? LoL!
Sometimes you just deserve to take the easy way out!
I bet your pie crusts are AWESOME Though!!!
Christy
Oh, and honestly, I think a chess pie is just about one of the easiest pies to make. The hardest part is separating the eggs, that’s it!
Rah, rah, rah pie crust quick and easy in a pan! We are a fan!
Lame, I know, but the pom poms got me all excited!!
I’ve never made a pie crust and I think it’s partly due to laziness and partly due to not having a rolling pin. Every wife should have one though, right? How else do we keep the husband in line… LOL
Hey April…..
~lowers her voice and leans in to whisper~
“rolling pins are great and all…but I bought myself a new cast iron skillet today!”
hehe
You know cast iron skillets are actually counted as heirlooms? I was thinking I’d get two new ones and use them really well, which gets them good and seasoned, and give one to each child when they grow up.
Because…southerners are weird that way.
YAY! You don’t get much quicker or easier than this! You are so awesome and I love your blog!
Hugs!
Cool for the new cast iron skillet. I have mamas two iron skillets and pot. I rarely cook in anything else.
When I was about 7 or 8 I saw those dirty old skillets and decided I would clean them both real good with SOS pads. My mama would be so proud that I got off all that old black stuff and make-em shiny. I took them outside and used the garden hose since I didn’t wanna make a mess inside.
I proudly took them to her when I was finished and proclaimed my good deed.
I heard a gasp.
She calmly said..”Why thank you honey.. but.. uhh..”
I don’t know why I remember it.. maybe it was that horrified gasp that burned it into my memory.
This sounds too easy.:) Thanks for the recipe. Can’t wait to try it.:) Hope you are having a great day.:)
Sharon:)
That looks so easy and one dirty dish you gotta love it. Is that a cast iron pie plate???? holy guacamole i would love one of those. I love my cast iron skillet i use it for cornbred, casseroles and pineapple upside down cake. Thanks for the easy recipe.
I know this was posted originally in September but I had not been graced with finding this site yet so I am asking a question now. I hope its not to late but can I get a recipe for a pineapple upside down cake baked in the cast iron skillet. I know this has to be amazing.
Hey Martha!!!
Its so great to have you here!!
I have a recipe for pineapple upside down cake on here but will put it on my list to modify it a bit and try to get it up here for a cast iron skillet.
Also, check out my apple skillet cake if you get a chance. It was from my husband’s Granny Jordan and is just to DIE for!!
Welcome to Southern Plate!!!
Gratefully,
Christy
OMG that is so my speed let me tell you!! What a great idea!
I have been using this recipe for YEARS! I first started using Betty Crocker Pie Crust Sticks… but they were expensive and we were VERY poor, so I was thrilled to finally have an easy recipe for pie crust. I have made literally zillions of pies and this recipe has never failed me. The only difference is that I have always rolled mine out between 2 sheets of waxed paper. If it tears it is easily mended with your fingers.
Swedie
Since I don’t care for the grocery store pie crusts, I’m been searching for an easy but very tasty pie crust. This is it!! I used this crust for a pecan pie and it was the best pecan pie I’ve eaten in a long time. Of course, I used the pecan pie filling recipe from the Southern Plate recipe book!!
I am never using another frozen pie crust. This worked out fantastic. Thank you thank you thank you:)
I made this pie crust and it was delicious and soooo easy. It will be the one I always use. My girlfriends want it now!
[...] As well it should because it is very similar to that pie – only better. Using my quick and easy mix in the pan pie crust, you can throw together this gorgemous pie quick as a wink! This would be a beautiful dessert on [...]
[...] a good old fashioned dessert. Lemon chess pie is my personal favorite. I like to make it with my mix in the pan pie crust for a total old fashioned, simple but good [...]
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I was making a one-crust peach pie (where you make a streusel and place over–and I just placed in the pie pan, and it’s baking. I’m hoping it was not necessary to bake the crust first. Do you recommend baking for 10 minutes prior to using for any pie? Thanks.
[...] syrup, margarine, pecans, an unbaked pie shell. One of my reader’s made this pie using my mix in pan pie and said it was fabulous! Melt butter in microwave. In medium bowl, beat eggs well. Blend [...]
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Do you use plain or self rising flour in this crust. This sounds so easy…can’t wait to try it with the coconut pie you posted today. That is one of my favorites too and have been wanted a recipe for one. Thanks.
Whoops…I see now the plain flour in the picture up at the top. I guess that is what you use. Could you use self rising?
I made this pie yesterday, it’s wonderful. Love the pie crust, it’s a keeper. Your recipes are fantastic, honest to goodness food with ingredients you have on hand. That’s the way I’ve cooked for years. Thanks so much!
[...] If you don’t have a store bought pie shell or would rather make your own, you can use my mix in the pan pie crust recipe here. [...]
Christy how would you do a crust for the top of the pie with this recipe? I made this with your coconut cream pie recipe and it was awesome!
My sweetie wants a blueberry pie and I am not sure about the top crust? Thanks!
If I wanted to use this recipe for a savory pie (like a quiche), would you recommend just leaving out the sugar?
I would leave in the sugar still, since it is a relatively small amount. It just makes the crust have a bit more of a flavor to it but would not overshadow a quiche. Let me know how it turns out!
[...] Peanut Butterscotch Pie originally published March 15,2009 Yesterday was 3/14 or 3.14 which is known as Pi Day. In honor of that day I made one of my family’s favorite pies. This is a very rich pie so a little slice goes a long way. The best part of it is if you have a cookie crumb crust it’s a no bake pie. I didn’t have one so I made Christy’s Mix in the Pan Crust. [...]
You are so funny, I love to read your blog! Thanks for the laughs!
When blind baking this pie crust, do you need to put beans or pie weights in it to keep it from shrinking while baking? Thanks, Christy.
Linda
[...] Grilled without the grill. That is totally delicious. The flavor is so super. I also made the Mix In The Pan Pe Crust. Delicious. I also made the Bananas In The Red Stuff. MMMM! Thanks for sharing such yummy recipes, [...]
When I made the Mix in the Pan Pie crust, Christy, I found it to be very salty. Do you not find that. It seemed saltier in some places than others. What do you suggest that I decrease the salt to? Thanks.
Linda
The first thing I’m gonna mention is something I’m mentioning ONLY because I’ve done it, lol. Make sure you didn’t accidentally use self rising flour, which already has salt in it.
If you didn’t goof up like I’ve done, then just lessen the salt to whatever tastes right to you. I enjoy the bit of a salty note to temper the sweetness of a pie. You can start by just using 3/4 of a teaspoon or just go straight to 1/2 a teaspoon if you like. It won’t affect the crust in this recipe so just go ahead and adapt it however you prefer
Gratefully,
Christy
Is the dough supposed to be so wet? It sure doesn’t look like your photos and I’ve triple-checked my measurements…
One of lifes little mysteries…
I am enjoying your website, I don’t have the time to cook all the stuff I keep finding. I am loving your desserts, but I am a suagr punk! I am scared to have to many things available to my fam. Anyway, I did try your crust recipe with my mom’s sweet potato pie recipe. I have made the pie plenty of times with perfect results. When I used your recipe, the crust ONLY burned to a black crisp!!!! So, I have a great filling on a black flaky mess (2 of them to be exact). I had a morsel of decent crust so I can tell it was going to be good. So two things: What did I do wrong to burn the crust but not the pie?? And how can I save all that good filling that’s sitting on top of the black crispy mess???
Thanks so much!!
Take that filling, and layer it in a bowl with some nilla wafers or ginger snaps
How long did your Mama’s sweet potato pie recipe say to cook it? It all depends on how long the cook time was for that particular pie, I’m afraid. All of our sweet potato pies don’t use crusts, but I know that will sound weird in some areas and to some families, everyone is different (and everyone is right as far as I’m concerned, too!).
So glad you’re here either way!!! IT’s great to have you!!
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I made this once before and it did not turn out well. I think the problem was I should have not used all of the oil. I didn’t know this the first time but have read it since on some of your recipes using the mix in pan crust. Going to try again to see if it works better with less oil. Love your site, blog whatever it is called.
I am trying this today!!! I need to make a quiche, and now I don’t have to go out to get a pie crust!!!
I used to make my pie crust like this when I was younger, and I was always afraid my grandma would think I was lazy…
I don’t have a pie pan, but a pie plate … is there a difference? I’m hoping to do this first and use it for the tomato pie that I’m going to try.
No ma’am, whatever you call it, it’ll work! Hope you’re having a great day!
I can’t get this crust to turn out. Too oily then just didn’t have a good taste. What am I doing wrong? Help!!
I have used this recipe several times recently & just love it! I have to add a tad more milk to it but have always had good results. Have a great weekend Christy!