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:
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.
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)
- pie plate
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 Tablespoons sugar
- 2 Tablespoons milk
- ½ cup vegetable oil
- 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.
- 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.