Farmer’s Daughter Pat A Pan Pie Crust – It NEVER Falls!
Amish, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pat a pan pie crust, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Trust me – you’ll never make it any other way again.
Who here is looking for an easy homemade pie crust recipe? I’m sure that would be all of you. I don’t know about you guys and gals but I personally hate how long it takes to make a pie crust. You have to mix all the ingredients, form the dough, mess with it for a few minutes, then wrap and let it rest for who knows how long. THEN, you have to roll it out on your countertop, which leaves a mess, put it into your pie pan, and prebake before filling it. That’s a lot of hassle! Welp, you find any of that labor-intensive hubbub with this recipe.
Pat a Pan pie crust is a very easy crust to make and you can get it done rather quickly in comparison to other crust recipes. You whip up all your ingredients and transfer them directly to the pie plate.
This method is so easy and lets you immediately fill the crust with your pie filling. No prebaking! I know you folks will enjoy this pie crust recipe as much as I do. Happy baking!
Recipe and photo courtesy of Amish 365.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Make up a few batches of this pie crust and store in the fridge until ready to use. You should use the dough within a week for best results.
56 Comments
What size pie plate?
What if you need crust for a 2 crust pie?
Then you make 2.
Rose I think she meant for a pie like apple or cherry that is usually has a double crust. I think it would be really hard for her to make a second crust on top a a double crust type of pie.
I make a crumb topping instead. I will also say that this works with whole wheat pastry flour. It’s more crumbly but good for you.
Ummmmm…..you make two?
Make it on wax paper and transfer to too of pie.
I put the dough between 2 sheets of waxed paper and roll it out. Remove top paper, pick up piece with the crust and turn it over onto top of pie. Gently peel paper off and crimp crust along with the bottom one.
My Mom used to roll the top crust out between two sheets of waxed paper – works just fine!
If you took that same crust recipe, roll into ball, place between 2 pieces of wax paper and either flatten it with hands or with rolling pin, it should work.
I wish your recipes were printable.
I agree and also would be nice to be able to save recipes to Pinterest.
Just get the ‘Pin It’ add on for your browser.
For some reason I was able to print it with no problem, not sure why
I agree.
I wish they were printable too. There are so many I have to copy, paste and save in my recipe file.
Put it on your favorites! I have many on mine !
Copy and paste to print.
I just right clicked and highlighted all that I wanted to print, right clicked and chose Print. Voila!
Thank you! Never thought of that!! lol
It never fails!!
just do not try to sub coconut oil for the oil. It becomes very tough and chewy. I tried it once cause my DIL only uses coconut oil. It was edible but not delicious like it usually is.
My mom always made this crust, baked it, then filled with fresh strawberries and glaze, then topped with the “cool whip” that came in a box that you mixed (I forget the name). It is kind of a puffy crust when you bake it first. Delish!
I THINK IT WAS DREAM WHIP-THE BOX HAD A LOT OF BLUE ON IT.
Yes. Dream whip. Perfect for pies. Been using it for ages. It is getting pretty pricey, though. It fun to make.
If you are going to fill it and then bake, what temperature do you use?
it says right in the directions to use 425 degrees for 15 minutes
That 15 minutes is for when you’re going to use the crust later, not for when you fill and bake it, then I’d say follow the directions on the pie recipe.
Just follow the time on the recipe for the pie. around 45 minutes at 350
I was going to ask the same question!!!
Margaret, copy and paste the recipe to an email or document.
Margaret I take pictures of the recipes if I want to keep them put them in a folder marked recipes.
Is it all-purpose flour?
I use cake flour and it works great. I also use butter rather than oil because butter makes everything better..
Now JP Colter. This is interesting to me. I have never heard of using cake flour. Now I will have to try it.
I have been making a slightly different version of this for years. I like this version better because mine called for hot water. I’m going to try it next time I bake a pie. For the person who asked, if I need top crust I pat out a circle of dough on wax paper and then lay it on top of the pie. I don’t bring it out to the other crust to put it together, but leave a small margin all the way around. That lets steam escape and looks very pretty when pie is done.
For printing, click on the three dots in right corner and open in safari. Then click on the box with arrow and go to print. Always works for me
Ella and Gina, If you are filling this pie and then baking it, follow the directions for the pie / pie filling that you are using.
This is my way of making a pie crust. I pound lard, 1 heaping tablespoon Baking powder. pinch of salt, 6 cups flour , water to stick it together. This makes 4 double crust pie. and freezes well . I cut into 8 sections and freeze it. When I make a single crust one and bake it, I spray Pam on the back of another pie pan, same size and fit it into the crust before baking, stops it from collapsing. I don’t find it hard to make.
That’s the neatest idea I have ever heard. I assume baking time would be the same. Also Lorraine. Is this for regular size or deep dish. Thank you very much!
That is my pie dough recipe too Lorraine! Never fails!
Can you use crisco instead of lard?
What kind of flour…self-rising, all-purpose..?
Christy, Dream Whip
Hi, For easy printing on Safari
Go to File, down to Print, and choose page(s), then follow usual directions …
What King of flour… Question asked three times but no answer
*kind
regular all purpose flour
can we premake the dough and freeze it before cooking
Usually unless it says different it will be plain flour.
I would use all purpose flour.
To us in the UK that is our plain flour, we call it that as it has no added baking powder.
for somebody whose crust could shingle a roof this might just work for me. and yes I have tried the instand already made ones and the roll out ones and they all suck.
I just curser over the recipe then hit ctr/c to copy, the paste in my word documents. Hit ctr/v to paste. Then save.
This is the crust my mother always made, but she would roll it out between wax paper. that way, you are able to make a double crust pie.
Over whatever you want to print, with you mouse RIGHT click & it should show “SELECT ALL or “PRINT”; click on PRINT with your pointer finger & the article or recipe should have sent a message to your printer; within a moment or two, your printer should print out the recipe.