Until I was old enough to watch Food Network, I had no idea that most people painstakingly food-process and roll out their pie crusts. I thought everyone just mixed them in the pan like my mom!
This no-roll pie crust recipe is perfect for a quick pie crust, we often use it for quiches. And of course, we have used it every single year for 30+ years for my dad’s lemon meringue pie on Thanksgiving and Christmas. Mmmm…
So pin this or print it out, I promise it will come in handy!
Press-In-Pan Pie Crust
The How To Mom
1 1/2 c flour
1 1/2 tsp sugar
1/4 tsp salt
1/2 c oil
2 Tbsp milk
1. Lightly mix dry ingredients in pie pan.
2. Add oil and milk, lightly mix with fork until flour is damp.
3. Press in pan as desired.
4. Prick bottom of crust with fork 8-10 times.
5. Bake at 425 for 12 minutess til light brown for baked shell OR fill with pie filling and bake at 400 for 15 minutes, then reduce heat to 350 and bake til done.