Go Back Email Link

Pat A Pan Pie Crust

The most perfect buttery pie crust - no mess, no fuss, just pat it in a pan and done!
5 from 3 votes
Course Dessert
Cuisine Amish


  • 1 ½ cups of flour
  • 1 ½ tsp sugar
  • ½ tsp salt
  • ½ cup vegetable oil
  • 3 tbsp 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.
Tried this recipe?Let us know how it was!