Easy Press in Pan Oil Pie Crust Recipe

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This easy Amish make-in-the-pan pie crust (Amish cooks call itpat-a-pan pie crust) will transform yourbaking world.   I've been tempted before to "cheat" onpies and use a frozen pre-made pie crust and there's nothing wrong with doing that.  But, when you can have a homemade crust in literally 5 minutes?  I mean, this crust is amazing.  It does not take long to make at all.

What we like about this is that you don't have to roll it out, you just make it right in the pan! So no worrying about where you put yourrolling pin or finding amedium bowl,mixing bowl, or any other kind of bowl!  Just mix it up in the pie pan, press, and presto, you have a really good pie crust. This is a great one for kids to work on and hurried adults. My daughters have helped make this pie crust and it's just super easy.

The top photo is a whole-wheat version of pat-a-pan crust. The whole wheat flour makes it darker, the photo directly above is all-purpose flour which makes a lighter crust.

On the other end of the age spectrum, my grandma recently marveled over the crust, For an 89-year-old who still loves to cook but doesn't have the dexterity she once had, this will be a great crust. Rachel will be going over there soon to show her how to make it.

I'm always amazed that this crust only has like five ingredients.

I've used thispie crust recipe for many kinds ofpies: lemon meringue,pumpkin pie,pecan pie, blueberry and the like.  It really works for almost anypie recipe.  The only thing I've not tried it for and I have my doubts it would work is for a lattice-top pie crust. I think lattice would be tough to construct with this recipe, but the crust really does cut well.  I've never used this recipe for a fulltop crust. I think you could do it with some imagination, but the beauty of this crust is its easy so if you going to get intotop crusts you might be better off with another recipe.

Wash your hands and then mix the dry ingredients in a pan with your fingers just like above(yes, that's me).

You can use your fingers and thetines of a fork as your main tools on this.  It works in either an 8inch pie pan or a 9 inch.  I usually use a 9 inch.  SIGH, the only additional advice I'd give...I used this nice glasspie dish that has bevels or "flutes" in the side, because you mix in the pan, the flour can get into the grooves and you have to clean that out.  A minor nuisance, but just a regular smooth glass or metal pie pan is the easiest for this.

The only other dish you really need for this is a separate bowl (I just a measuring cup) for the milk and vegetable oil and then pour it right over the dry ingredients in the pan. I stirred the vegetable oil and the milk together for about 30 seconds briskly. You can use a whisk. I used a fork. But, really, 30 seconds was all it needed.

Since I was going by feel on this, I realized quickly the dough was going to be too moist so I simply added more flour until it felt right (not too moist, not too try...think Goldilocks)

The only time I've ever tinkered with this recipe is by swapping out all-purpose flour for whole wheat. You get a nice, dark crust and wheat flour is widely considered to be more nutritious than white flour.

I know a lot ofpie crust recipes call forice water, icecubes, orcold water and this one calls for cold milk. I've not experimented swapping milk out for water, this recipe works so well I've never felt the need to tinker with it.  I do use all-purpose flour.  Like many Amish recipes, this one is short on specifics. But all-purpose flour performs well.   I just use vegetable oil for this recipe.  There is no butter, salted orunsalted butter, in this crust.  Noshortening either.  And I've never been tempted, again, to tinker with the recipe since it works so well.

I've made this crust many times and that I can now make it without even using measuring spoons and cups, which cuts down even more on the mess.  Once you get a feel for the proportions, you'll be able to do that too.

Definitely a great,flaky crust! This is a picture of the crust we used for the lemon pie.

This recipe makes asingle crust, not a married crust (okay, dumb "Dad joke").  But, yes, it makes one crust.  But if you need to make two, that's easy also. Also, some recipes may call for this crust to under go a "blind bake" or par-bake, you can read more about it here from someone who can explain it better! But for most pie recipes this works fine. I've used this for pumpkin pie without a problem, but you can par bake if you want an extra crispy crust.

🥧 Ingredients

• 1 ½ cups of flour
• 1 ½teaspoons sugar
• ½teaspoon salt
• ½ cup vegetable oil
• 3Tablespoons cold milk

🥄  Instructions

1. Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended.
2. In a measuring cup combine the oil and milk and beat until creamy.
3. Pour all at once over theflour mixture. Mix with afork until theflour mixture is completely moistened.
4. Pat thedough with your fingers, first at the sides of the plate and then across the bottom.
5. Flute the edges.
6. Shell is now ready to be filled.
7. If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheatoven to 425.
8. Prick the surface of thepastry with afork andbake 15 minutes.
9. Check often and prick more if needed.

🥧 Perfect Pie Recipes

Deep Dish Apple

Amish Lemon Pie

Traditional Pumpkin Pie

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🥧 Full Recipe

Pat A Pan Pie Crust

The most perfect pie crust - no mess, no fuss, just pat it in a pan and done!

Course Dessert

Cuisine Amish

• 1 ½ cups of flour
• 1 ½ teaspoon sugar
• ½ teaspoon salt
• ½ cup vegetable oil
• 3 tablespoon cold milk

• 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.

Let us know how it was!

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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Source: https://www.amish365.com/amish-pat-pan-pie-crust/

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