This is the easy pie crust (known as “pat a pan”) recipe that we used for the lemon meringue pie this week. This pie crust recipe was in the Amish Cook’s Baking Book and has become our go-to crust recipe.
What we like about this is that you don’t have to roll it out, you just make it right in the pan! This is a great one for kids to work on. I’m sure this will be Aster’s first pie crust that she helps make.
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.
Definitely a great, flaky crust! This is a picture of the crust we used for the lemon pie.
- 1½ cups of flour
- 1½ teaspoons sugar
- ½ teaspoon salt
- ½ cup vegetable oil
- 3 Tablespoons 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.