This pat-in-pan pie crust is a flaky and lightly sweet homemade pie crust. Mixed in the pan, it’s quick, easy, and makes a perfect pie crust every time.
This is one of my basic homemade recipes that has come in handy for me on countless occasions. Let’s list all the boxes it ticks:
- It’s not the least bit fussy. In fact, you mix the ingredients in the pie dish so you don’t even dirty up a bowl.
- It’s a very quick and easy homemade pie crust recipe. It will take you less than 10 minutes to mix the ingredients together in the pie dish. Because really, that’s all there is to it. You mix together the dry ingredients, add the wet ingredients, and form the pie dough. Then it’s just a matter of doing exactly what the title suggests: patting the pie crust out into the pan. That’s it! There’s no rolling needed.
- The ingredients to make your pat-in-pan pie crust are kitchen essentials: flour, sugar, salt, vegetable oil, and milk. I know, no butter, it’s shocking! Anyway, I bet you already have all of these ingredients in your kitchen right now.
- The flaky and slightly sweet homemade pie shell works well for endless recipes. I’ve included lots of suggestions below to get you started, but it’s the perfect accompaniment for all of those wonderful old fashioned pies.
Are you ready to make my quick and easy pat-in-pan pie crust recipe? Let’s go!
- Vegetable oil
How to Make Pat in Pan Pie Crust
Place salt, sugar, and flour into pie plate.
Stir them together.
Now add your oil and milk.
Stir the pie dough 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 pie dough 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! There you have your pat-in-pan pie crust!
All ya gotta do now is prick the pastry with a fork and bake it at 350 for about 10 minutes. Then you’re ready to fill it with your pie filling (no pie weights needed).
However, if your recipe requires an unbaked pie crust, then 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! Keep scrolling for lots of options.
If you’re not baking the pie straight away, you can freeze the unbaked pie crust for up to 2 months. Just form it into a ball, double-wrap it, or store it in an airtight container, and freeze it. Then let it thaw at room temperature or in the fridge before you pat it out into your pie dish.
- For a richer pie crust, substitute the milk for heavy cream.
- For a savory pie crust, simply omit the sugar.
- This recipe is for a traditional 9-inch pie shell. But as mentioned, you can easily double the recipe if you want to make a larger pie or have a thicker crust.
Should I sprinkle the pie pan before laying in the crust?
No, there’s no need to sprinkle your pie dish with flour or grease it before adding this crust. Because we mix the dough in the pan, which includes oil, it will already be greased enough.
Can I make my homemade pie crust with whole wheat flour?
I haven’t tried this particular recipe with whole wheat flour, but I think it should work out just fine.
Is this pie crust recipe vegan?
To make it vegan, use your favorite dairy-free milk alternative.
How do I make this pie crust recipe gluten-free?
Once again, I haven’t personally tried it, but I don’t see why substituting the all-purpose flour for gluten-free flour shouldn’t yield the same results.
Here ya go, just a few pie recipes to make with our pat-in-pan pie crust:
- Perfect Pecan Pie Recipe
- Apple Pie
- Easy Pumpkin Pie Recipe From Scratch
- German Chocolate Pie
- Buttermilk Pie Recipe
- Peanut Butter Pie (Made the Old-Fashioned Way)
- Southern Sweet Potato Pie
- Japanese Fruit Pie
- 1.5 cups all-purpose flour
- 1.5 tsp granulated sugar
- 1 tsp salt
- 1/2 cup vegetable oil
- 2 tbsp milk
- Mix together flour, salt, and sugar in a pie pan.1.5 cups all-purpose flour, 1.5 tsp granulated sugar, 1 tsp salt
- Stir in milk and slowly add oil. Keep stirring until a good dough forms (you may not need all of the oil).1/2 cup vegetable oil, 2 tbsp milk
- Mix well with a fork and pat the pie dough out to fit the pan.
- Bake at 350 until brown (usually about 10 minutes). If the recipe calls for an unbaked shell, skip this step.
In the desert, there is always sunshine but for growth, you need rain.
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!!!
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.
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!
This is SO freakin’ cool. I mean REALLY cool. I’ll have to use this for my double layer pumpkin cheesecake pie for Thanksgiving!
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
Oh, lemon chess! Anything lemon!
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!
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