This is one of my basic recipes that has come in handy for me on countless occasions. When you want a homemade crust or just don’t have time to run and buy a store-bought one, this pie crust is the perfect one. It’s flaky, very lightly sweet, and comes out perfect every time. What’s more, it’s not the least bit fussy! Simply add in the ingredients directly to your pie plate, stir them up, and pat them out. It doesn’t even dirty up a bowl!
This Easy Peasy crust is the perfect accompaniment for all of those wonderful old fashioned pies – that I’ll be sharing at the bottom of this post!
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.
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.
Note: To make a thick crust like this with plenty of dough to flute the edges, double the recipe.
 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.
Unless your recipe instructs using an unbaked pie crust. In that case, you’re good to go right now.
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!!!
Print off this Easy Peasy Pie Crust Recipe below and save it to your files!
Servings: 4
Calories: 527kcal
Ingredients
- 1 + 1/2 Cup All Purpose Flour
- 1 + 1/2 teaspoons Sugar
- 1 teaspoon Salt
- 1/2 Cup Vegetable Oil
- 2 Tablespoon milk
Instructions
- Mix flour, salt, and sugar in pie pan.
- Stir in 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. If recipe calls for unbaked shell, skip this step.
Notes
To make a pie crust as pictured, double the recipe.
Nutrition
Calories: 527kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
In the desert there is always sunshine but for growth, you need rain.
Click photos below for some great old fashioned pie recipes!
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
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.
When you blind bake this, do you pierce the botton with a fork or use pie weights? MTIA.
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. 🙂
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!
Made it 2 times just wasn’t sure how long to bake it was not to difficult to pat out but not as quick as rolling out.was pretty good
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!
Margaret, you stole my question! lol
Carol B
Oh, lemon chess! Anything lemon!
Yes!!!