If you hate rolling out pie crust, than this oil pie crust is the recipe for you! Just mix the ingredients right in the pie pan, press it against the sides, and pop it in the oven. No fuss, no mess!
I got this recipe from a sister in law over a decade ago, and when I’m in a hurry, it’s a great time saver. She called it Amish pie crust or pat in the pan pie crust. Whatever you call it, it’s so easy that it’s a perfect pastry crust for beginners.
EASIEST PIE CRUST EVER!
- No butter or shortening means that you don’t need to cut the fat into the flour. Since the oil is a liquid, you can skip that step!
- You can combine the ingredients in a mixing bowl if you prefer, but there really is no need. Just combine everything right in the pan. No bowl to wash!
- Perhaps the best part about this quick pie crust recipe is that you don’t need to roll it out. I love making pies, but rolling out the crust is definitely my least favorite part. No rolling pin required for this crust!
- I’m not sure of the science behind it, but this crust doesn’t shrink like most I’ve tried. Not having to line the crust with foil and pie weights is definitely a bonus!
Is oil pie crust flaky?
A pie crust recipe without shortening or butter is not going to be as flaky as it would with those traditional ingredients. This crust recipe is tender, crumbly, and melts in your mouth, but you won’t see the layers of flake.
Truth be told, I love the flavor of a combination shortening/butter crust the best, but the difference is so subtle that most of my family can’t really tell the difference.
So if you hate rolling crust, or are new to baking, this no roll pie crust is going to be your best friend!
Can I use melted butter instead of oil?
I tried making it with butter, and while the flavor was better, the water content in the butter made the crust more tough.
So it’s up to you. If you want the crust tender, stick with vegetable, canola, sunflower, or another liquid oil. If you care more about rich buttery flavor, give the melted butter a try!
What if I need a double crust?
If you are making a fruit pie that needs a crust on top, just double the recipe. You do not need to bake the crust before adding the filling.
Simply mix the ingredients in a mixing bowl, and press half the dough into the pan as directed. Roll the other half out between two pieces of waxed paper or plastic wrap.
This oil pie crust is more delicate than shortening crust, so I definitely recommend rolling it between waxed paper so it doesn’t break apart as you transfer it to the pan.
Can I make the pie crust ahead of time?
Yes, you can mix up the dough, wrap it in plastic wrap, and store it in the refrigerator for up to two days.
You can also press it into the pan, cover it tightly with plastic wrap, and store it that way. Just let it sit at room temperature for an hour or so before popping it in the oven.
Although I haven’t personally tried freezing this pie dough, but I think it should work fine. I recommend wrapping it in plastic wrap and placing it in a ziplock bag. It should last for 2-3 months.
You can also bake the pie crust, cool it completely, and store it in the refrigerator for 2-3 days, covered tightly with plastic wrap.
HOW TO MAKE VERY EASY PIE CRUST:
- Dump the flour, salt, and sugar into your pie dish. Whisk until blended.
- In a liquid measuring cup, combine the oil and milk. Pour into the middle of the flour mixture.
- Use your hands (or a spoon) to mix the ingredients together. Press the dough into the bottom and up the sides of the pan. Discard any extra crust.
- Make a decorative edge if desired. Pork holes all over the pie crust with a fork.
- Let the dough rest in the pan while you preheat your oven to 375°. Bake at 375 degrees for about 22-24 minutes, or until lightly browned.
- Let cool, then add filling of your choice. French silk pie is one of my favorites!
You can use this pie crust for both sweet and savory pies. Give it a try!
AMAZING HOMEMADE PIES:
- Graham Cracker Pie Crust
- Easy Key Lime Pie
- Plum Pie
- Sugar Cream Pie
- Grasshopper Ice Cream Pie
- Chocolate Pecan Pie Recipe
- Butterfinger Pie
- Chocolate Cream Pie Recipe
- Best Dutch Apple Pie Recipe
NO ROLL PIE CRUST
- 1 1/2 cups + 3 Tbsp all purpose flour
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 3 Tbsp milk, very cold
- Dump flour into a 9" pie pan. Whisk in the sugar and salt.
- In a liquid measuring cup, combine the oil and milk. Pour into the flour mixture.
- Mix all of the ingredients together with your fingers or a spoon until there are no dry spots.
- Press the dough into the bottom and up the sides of the pan. Make a decorative edge if desired, discarding any excess pie dough.
- Use a fork to put holes all over the bottom and sides of the crust.
- Preheat oven to 375°, let pie crust rest while the oven is preheating.
- Bake in a preheated 375° oven for 22-24 minutes, or until lightly browned.
- Let cool, then fill as desired.
If you are making a double crust pie, you can mix the ingredients in a bowl, press half in the pan, and roll the other half out between waxed paper for the top crust. No need to prebake the crust.
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Amount Per Serving: Calories: 137Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 148mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 0g