If you do not have a store-bought pie crust on hand and no patience or time to make a Martha Stewart-like flaky pie crust you can make basic “patty pan” pie crust that is perfect for a pie that needs just a bottom crust.
The “patty pan” pie crust will help you stretch your holiday food budget and most people will never notice that your pumpkin pie has a quickly made crust.
The basic recipe has been around for years and is called “patty pan pie” crust because you pat the pie crust into the pan. You can leave the crust in the crumb stage and pat it into the pan or roll it up into a ball and pat it into the pan, whichever you way you find easiest for you.
Easy pie crust, patty pan pie crust recipe
Ingredients for patty pan pie crust:
- 1½ cups unbleached all-purpose flour
- 1½ tsp. granulated white sugar
- ½ tsp. salt
- 2 Tbsp. cold milk
- ½ cup canola or vegetable oil
How to make patty pan pie crust:
- Spray a 8-inch pie plate with nonstick cooking spray. Sprinkle a little flour around the pie pan bottom and sides.
- In a large bowl, sift together flour, sugar and salt.
- In a small bowl, beat milk into canola oil with fork until frothy.
- Form a well in flour mixture. Add canola oil mixture and combine gently with a fork until crumbly.
- Pat the mixture into the 8-inch pie plate. Prick the bottom of the pan with a fork several times. Bake the crust at 350*F for 3 to 5 minutes just enough to firm it up but not brown it or cook it through.
- Remove the crust from the oven and allow it to cool before adding the pie filling of your choice and bake according to filling directions.
It may take you a few tries and experimenting to get your crust to look just so. Use disposable pie tins if you have them as they are the perfect size for “patty pan” pie crust.
Yield: one 8-inch pie crust