Food

Quick Pie Crust (no roll out, press in pan!)

This pie crust is quick and easy, yielding delicious, flaky pie crust every time. While it may seem like a short-cut recipe, it certainly doesn’t taste like one.

It feels strange that today is Thanksgiving and I’m writing this post before getting ready and heading off to work. Obviously they don’t celebrate Thanksgiving here in Spain so today *almost* feels just like any other day. This whole week I’ve been giving presentations about Thanksgiving; both what my celebrations usually look like and also the history of the day. It’s probably true that my students don’t need to know the most accurate history of Thanksgiving, seeing as they didn’t know who Abraham Lincoln was when I asked. Which, why would they? Spanish history isn’t exactly part of the common core for the US. But, I’m their language and culture assistant so I felt a duty to get it right. In my research I realized I was still learning new things and needed reminders. When you learn one narrative in school growing up, it can take more than a few articles to relearn this. 

This is a day of gratitude for sure, but it doesn’t hurt to read a few articles, engage in conversations with others to learn more, and continue to honor and recognize a history that is still painful for so many. 

I may be a little late on the whole posting Thanksgiving Day recipes before actual Thanksgiving thing, but here we are! While I’m planning to have a big meal tomorrow, it just wouldn’t feel right if I didn’t do anything today. So, skipping right ahead to the most important part, I’m planning to make a pie today. 

This pie crust:

First mix the dry ingredients together.

I love making pie. I love eating pie. I love pie. I have tried a whole bunch of pie crusts, including a sourdough pie crust, that have worked out just fine. I enjoy rolling out a pie crust and all that jazz. However, it’s a little hard to argue with this pie crust recipe that takes 10 minutes, uses essentially no dishes, and tastes amazing. How my mom put it, “It’s a big deal that I gave up our family tradition of rolled crusts for this one, so you know it had to pass the flaky and taste tests!” Well put Mom! 

This recipe had a journey to get to me… from a mother to daughter, then neighbor to neighbor, between sisters-in-law, one of which was my mom, which is how it came to be in my hands. 

Then add the wet ingredients and mix- that’s all! These are the only dishes this pie crust creates. 

This really is the easiest pie crust with simple ingredients and easy-to-follow steps. You mix the dry ingredients right in the pie plate, add the wet ingredients, mix them together until combined and then press in the pie plate. 

This recipe creates a more light, flaky crust. Happy baking and let us eat pie! 

Quick Pie Crust - (no roll, press in pan)

emma
This pie crust could not be easier. Mix all the ingredients in the pie plate and you've got a crust ready to bake, in less than 10 minutes. Yielding flaky and delicious pie crust every time, it's my go-to crust regardless of time constraints!
5 from 1 vote
Prep Time 7 mins
Cook Time 10 mins
Total Time 17 mins
Servings 1 pie crust

Equipment

  • pie plate

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 Tablespoons sugar
  • 2 Tablespoons milk
  • ½ cup vegetable oil

Instructions
 

  • Mix the dry ingredients in the pie plate. Add the milk and oil and mix with a fork until combined. Press into the pie plate.
  • Fill and bake as your recipe indicates, or bake empty at 350° for 10 minutes, until crust begins to turn golden brown.

Notes

  • This crust can be used as the base for spinach pie, quiche and other savory dishes as well!
  • It can easily be made dairy free by swapping out your favorite non-dairy alternative instead of the 2 Tablespoons of milk it calls for. 
Keyword pie

11 thoughts on “Quick Pie Crust (no roll out, press in pan!)

  1. 5 stars
    Update: Made this and it was FANTASTIC! Flaky and delicious. I made the mistake of doubling the recipe because I was using a bigger pan, so the crust took much longer to bake (about 25 minutes), but that’s my fault, not yours. 🙂 Wonderful recipe! Thanks for sharing it with the world.

    1. Yay!!! So glad it worked out for you. That makes sense with the doubling- and good to know your cook time on that for future reference. Thanks Kerry 🙂

  2. This is awesome! I’m actually planning to make a quiche soon so I’m definitely going to try this recipe for the crust. I’ll report back once I’ve made it – I love how easy this looks! 🙂

  3. Oh my! This was my go-to crust 30 years ago when I was working full time and had to “save time” while being “home baked”! I always felt like I was maybe cheating(?)….so I am so thrilled to see this on your blog. What’s old has become new again!!! Love your blog. Read the same article…Lots of Wampanoag reference here.

    1. haha I know what you mean about feeling like you are maybe cheating, which I think speaks highly of our heritage and the importance of pie! But there’s always room for more ways of doing things, especially when it comes to how easy and delicious this recipe is! Thanks for checking out my site 🙂

  4. Love seeing the steps. I have heard about this legendary crust. Have not been able to bring myself to try it. But that’s because I learned the “Shrock crust” technique standing shoulder to shoulder with Sovina herself. So for me it is a way to channel my grandma every time I make that paste and cut in that shortening to the size of small peas. And thinking of the cooks I’ve learned from is one of my greatest joys. You are doing the same with this crust, Emma!

    1. Yes! That is so special- I also use that recipe. Love that visual with Sovina. Even though I never had the honor of meeting her, I can picture it.

  5. Thinking of you today! Even though I’m a roll out pie crust person, I will definitely give this a try. I forwarded to Dana as he showed me his crust last night that he bought and this looks so easy!

    1. Thanks for sending it along to him- it takes even less time than going to the store to buy one :p And you reminded me last year how much I also like doing a roll out crust.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating