Pie making doesn’t have to be a daunting task. in fact, it can be quite easy! When you follow this “pat a pan” pie crust recipe you don’t have to roll out any dough or make a mess on your counter. You simply, as the name suggests, pat the dough into the pie pan and fill with your favorite pie filling! You don’t even have to prebake this crust. Isn’t that awesome? This is the perfect pie crust to make when preparing multiple pies for a bake sale. It definitely saves you a ton of time in the kitchen. I think that is a wonderful thing, don’t you?
I love that you don’t have to deal with a doughy mess on the countertop! My kiddos did indeed help “pat a pan” when making this pie crust.
Ingredients
1½ cups of Gold Medal flour
1½ teaspoons Domino sugar
½ teaspoon Morton salt
½ cup Wesson vegetable oil
3 Tablespoons cold milk
Instructions
Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended.
In a measuring cup combine the oil and milk and beat until creamy.
Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.
Pat the dough with your fingers, first at the sides of the plate and then across the bottom.
Flute the edges.
Shell is now ready to be filled.
If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425.
Prick the surface of the pastry with a fork and bake 15 minutes.
Check often and prick more if needed.
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Quick Tip: Fill this delicious pie crust with your favorite filling such as fruit, cream, or even savory pie ingredients to make a quiche.
Thank you Domestic Fits for this great photo.
