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 mix in the pan pie crust has saved my dinner so many times when I don’t have the time or counter space to roll one out! I have also forgotten to bake it first many times, or just skipped it when pressed for time and it always turned out fine for me.
I am so glad you like it!!!
Do you double the recipe for deep dish pie? Do you prick the crust before baking? Thank you. I am new to your site and have already been at the computer for two hours! Making the coconut meringue pie for a friend’s birthday. The recipe looks so good and the reviews are awesome!
I cannot print a single one of your recipes without the whole page showing, ads and all. I don’t have this problem with other websites. Any idea what could cause it?
Hey Jane!
Are you clicking the “print” button in the recipe card?
Yes I am using the print button within the recipe. It won’t bring up just the recipe.
I’m so glad you came back to let me know! I hear of this problem from time to time but usually I’m not able to get more information. In this case, I think I have the culprit and that is the browser you are using. I would try switching to a new browser and it should work fine. You may also be able to update your browser and that will solve it as well. I really appreciate you working with me!
In Windows 10, there is a snipping tool which lets you cut around the area you want to print. You can use “rectangle snip” or “free form” snip. Click on the icon and select “mode” and take it from there. Saves ink and paper.
I’ve made this pie crust before & it turned out perfect! Also, I really liked the flavor! 🙂
I am so glad you liked it Tamara!!
I usually use a frozen or refrigerated pie crust but when I make it from scratch I always use your recipe, Christy! So easy and that’s just what I like. 🙂
Hi! I am so excited to try this! I LOVE pie! What would I do if I needed a crust for the top? For like a berry pie of some sort? Would this hold up if I made another one and layed it on top and baked it while the pie baked? Thanks!
Hey! I’ve never tried laying it up on top of another one but I have made one and cut shapes out of it and put on top 🙂
Thank you! I might give it a try and see what happens! If putting shapes on top worked then there is hope for laying one on top. 🙂
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.
Can you roll this pie crust o and use it for a top crust too?
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!!
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!