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!
This recipe was handed down from my grandmother to my mother to me, I’ve never seen it in print anywhere. It is a fantastic crust, easy to make and I always get compliments on it. Don’t pass this up, give it a try you won’t be sorry.
I made your mix in the pan pie crust and was more than happy. It’s flaky and tastes superb. I baked it about 10 min. before filling it with homemade apple pie filling and baked another 45 minutes. Oh my goodness! Absolutely delicious! I had to stop myself from going back to get one more “taste.”
I am so glad you liked it Belinda!!! Thank you so much for giving it a try!
I tried this but for some reason I couldn’t get it to form a ball so I ended up adding Lil more milk that didnt help so I added a few Lil splashes of water and finally that did the trick!!
Can you roll this pie crust o and use it for a top crust too?
I’m fascinated by this recipe for a simple and fresh pie crust. My question: Is this a crust I can use with a savory filling, like bacon/cheese quiche, or maybe shepherds pie? I have lots of ideas for fillings but wondered about the sugar in the crust. I realize the sugar is minimal, but just didn’t want to try one way or the other which would be too much for me, and might result in my tossing out the ingredients.