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Easy Patty Cake Pie Crust Recipe: No-Roll, Pat-in-the-Pan Crust

Easy Patty Cake Pie Crust

A quick, no-roll oil pie crust pressed directly into a 9-inch pie plate. It needs no chilling and works for both filled pies and blind-baked dessert shells.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups (about 180 g) All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup (120 ml) Vegetable oil, such as canola
  • 2 tablespoons (30 ml) Milk

Method
 

Step-by-Step
  1. Put the flour and salt directly into a 9-inch pie plate.
  2. Measure the oil and milk together in a cup. Do not worry about stirring them together.
  3. Pour the liquid over the flour mixture and stir gently with a fork just until the flour is moistened and a soft dough forms.
  4. Press the dough evenly over the bottom and up the sides of the pie plate. Shape or crimp the rim with your fingers.
  5. For a blind-baked shell, prick the bottom several times with a fork, add pie weights or dried beans if desired, and bake at 425°F until lightly golden, generally 12–18 minutes. Cool before adding a no-bake filling.

Notes

Do not knead or overmix the dough because excessive mixing can make the crust tough. For a variation, replace the milk with 2–3 tablespoons cold water, or add about 1 teaspoon sugar for a sweeter dessert crust.