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–+ servings
Pot-in-pan pie crust
This Pat-in-Pan Pie Crust is a convenient and no-fuss alternative to traditional rolled doughs. It’s stirred together right in the pan, no chilling, no rolling, no mess. Beloved for its simplicity and tender, flaky texture, this crust is perfect for both sweet and savory pies. Its origin is rooted in mid-20th-century American kitchens, where quick, reliable recipes gained popularity. Ideal for beginner bakers or anyone short on time, this crust delivers excellent results with minimal effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 1 crust
Calories 184 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 3 tbsp all-purpose flour
  • 1 ½ tsp sugar
  • ½ tsp salt
  • ½ cup vegetable oil
  • 3 tbsp cold milk

Instructions
 

Step 1: Combine Dry Ingredients

  • In a pie pan, mix together the flour, sugar, and salt until blended.

Step 2: Mix Wet Ingredients

  • In a measuring cup, combine ½ cup vegetable oil and 3 tablespoons cold milk. Beat with a fork until creamy.

Step 3: Combine Mixtures

  • Pour the wet mixture all at once into the dry ingredients. Mix with a fork until the flour mixture is completely moistened.

Step 4: Press into Pan

  • Pat the dough with your fingers, pushing pieces of dough across the bottom and up the sides of the pie pan. Flatten and shape the edges as needed.

Step 5: Pre-Baking Option

  • Prick the surface with a fork and bake at 425°F for 15 minutes, checking often and pricking more if needed.

Tips

  • Use whole-wheat flour for a nuttier, slightly healthier crust.
  • Add a pinch of cinnamon or nutmeg for sweet pies.
  • For savory pies, mix in dried herbs (thyme, rosemary, Italian blend).
  • Replace vegetable oil with melted butter for richer flavor.
  • Chill dough for 10 minutes before patting into pan if it’s too soft.
  • Add 1 to 2 tablespoons additional milk if dough feels crumbly.
  • For very flaky texture, partially freeze the oil before mixing.
  • Double the recipe for a top and bottom crust.
  • Brush crust with egg white before filling to prevent sogginess.

Nutrition

Calories: 184kcalCarbohydrates: 18gProtein: 2.3gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 6.2gCholesterol: 1mgSodium: 75mgPotassium: 40mgFiber: 0.7gSugar: 1.7gVitamin A: 6IUCalcium: 6mgIron: 1mg
Keyword American baking, easy baking, family recipe, homemade crust, one-bowl dough, pie crust, vintage recipe
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