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.
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 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. 🙂
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 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?
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.
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!
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!!!
Is it ok to use water instead of milk because of dairy allergies?
Could you use rice or almond milk?