Farmer’s Daughter Pat A Pan Pie Crust – It NEVER Falls!
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Pie making doesn’t have to be a daunting task. in fact, it can be quite easy! When you follow this “pat a pan” pie crust recipe you don’t have to roll out any dough or make a mess on your counter. You simply, as the name suggests, pat the dough into the pie pan and fill with your favorite pie filling! You don’t even have to prebake this crust. Isn’t that awesome? This is the perfect pie crust to make when preparing multiple pies for a bake sale. It definitely saves you a ton of time in the kitchen. I think that is a wonderful thing, don’t you?
Check out what they are saying about this recipe over at Amish 365:
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.
I love that you don’t have to deal with a doughy mess on the countertop! My kiddos did indeed help “pat a pan” when making this pie crust.
Ingredients
1½ cups of Gold Medal flour
1½ teaspoons Domino sugar
½ teaspoon Morton salt
½ cup Wesson vegetable oil
3 Tablespoons cold milk
Instructions
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.
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Quick Tip: Fill this delicious pie crust with your favorite filling such as fruit, cream, or even savory pie ingredients to make a quiche.
Thanks again to Amish 365 for this mouthwatering recipe.
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.