Pat-In-Pan Pie Crust

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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! 

Here are a few pie recipes that you can make with this easy pat-in-pan pie crust recipe: 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, and Japanese Fruit Pie

Ingredients for Pat in Pan Pie Crust

Recipe Ingredients

  • Flour
  • Sugar
  • Salt
  • Vegetable oil
  • Milk

Helpful Kitchen Tools

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. When I made the Mix in the Pan Pie crust, Christy, I found it to be very salty. Do you not find that. It seemed saltier in some places than others. What do you suggest that I decrease the salt to? Thanks.


    1. The first thing I’m gonna mention is something I’m mentioning ONLY because I’ve done it, lol. Make sure you didn’t accidentally use self rising flour, which already has salt in it.
      If you didn’t goof up like I’ve done, then just lessen the salt to whatever tastes right to you. I enjoy the bit of a salty note to temper the sweetness of a pie. You can start by just using 3/4 of a teaspoon or just go straight to 1/2 a teaspoon if you like. It won’t affect the crust in this recipe so just go ahead and adapt it however you prefer 🙂

  2. 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.


  3. If I wanted to use this recipe for a savory pie (like a quiche), would you recommend just leaving out the sugar?

  4. Christy how would you do a crust for the top of the pie with this recipe? I made this with your coconut cream pie recipe and it was awesome! 🙂 My sweetie wants a blueberry pie and I am not sure about the top crust? Thanks!

  5. I made this pie yesterday, it’s wonderful. Love the pie crust, it’s a keeper. Your recipes are fantastic, honest to goodness food with ingredients you have on hand. That’s the way I’ve cooked for years. Thanks so much!

  6. Whoops…I see now the plain flour in the picture up at the top. I guess that is what you use. Could you use self rising?

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