Pat-In-Pan Pie Crust

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.

Pat in Pan Pie Crust

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!

Ingredients for Pat in Pan Pie Crust

Recipe Ingredients

  • Flour
  • Sugar
  • Salt
  • Vegetable oil
  • Milk

How to Make Pat in Pan Pie Crust

Place salt, sugar, and flour into pie plate.

Place salt, sugar, and flour into pie plate.

Stir dry ingredients together.

Stir them together.

Add oil and milk.

Now add your oil and milk.

Stir together until it forms a dough ball.

Stir the pie dough together until it kind of forms a ball or “wad”. I guess “forms a ball” sounds better thoughGREAT JOB! (Can you tell I’m a mother?).

Pat dough out in pan to form pie crust.

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.

Pat in Pan Pie Crust

 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.

Recipe Notes

  • 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. 

Recipe FAQs

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.

Pie Recipes

Here ya go, just a few pie recipes to make with our pat-in-pan pie crust:

Pat-in-Pan Pie Crust

This pat-in-pan pie crust is a flaky and lightly sweet homemade pie crust. Mixed in the pan, it's quick, easy, and perfect every time.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: pie
Servings: 4
Calories: 527kcal


  • 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.


Calories: 527kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

In the desert, there is always sunshine but for growth, you need rain.

This recipe is featured as part of Meal Plan Monday and Weekend Potluck!
Pat in Pan Pie Crust Pinterest image.

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  1. 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.

  2. 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.

  3. 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!

  4. 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!!

  5. 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.


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