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Make it in the Pan Pie Crust

Pie crusts can be so intimidating.  Lard, shortening, butter which fat is best?  There are tomes of books written on the subject.  Then there is the mess of rolling it out and getting it in the pan.  I have to admit, one of my proudest moments in culinary school was turning out a truly flaky pie crust which should ideally be done with every pie that comes out of your kitchen.  In the real world, sometimes I want a shortcut that does not shortcut on flavor.  Store bought is NOT an option.  Especially when homemade is this easy.

  • 1 1/2 c. flour
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1/2 c. oil
  • 2 tbsp. milk

Mix dry ingredients in bottom of 9 inch pie pan.  Make a well in the center and add milk and oil.  Use a fork to mix and spread pie crust into bottom of tin and up the sides.  Bake in 375 degree oven for 12-15 minutes until golden brown if recipe calls for baked pie crust.

That flaky culinary school pie?  The secrets were BIG chunks of COLD butter.  When you rolled out the crust, you could literally see the chunks, which create pockets of steamy butter and flakes in the crust.  Wet fillings, like berry pies, tend to turn flaky crusts into a soggy mess.  The oil crust is actually ideal for this kind of pie and gives a tender, crispy, crumbly crust.

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9 Comments

  1. meowie says:

    Yeah, i’ve been wanting to make a pie from scratch again but since am so limited with the kitchen stuff most esp with the oven use…ill be waiting till i have that luxury! way to go!!! this looks absolutely yummy!

  2. christyluv says:

    Thanks, meowie! I love this crust. Hope you get a chance to try it soon.

  3. Michelann says:

    I can’t wait to try this! I have always been too intimidated (lazy) to make my own crust.

  4. christyluv says:

    Thanks! I think it would be perfect for the quiche recipe I saw on your blog! http://csaforthree.wordpress.com/

  5. elizabeth says:

    I love the ease of this recipe – just say no to store bought!

  6. Mad Betty says:

    You are full of the best tricks! Thanks for bringing this to my attention. Cheers to a holiday season with no pie-crust-induced tears.

  • Bunting Piecrust Chair - Home Accessory Shop says:

    […] Make it in the Pan Pie Crust | epicuriosities […]

  • February is National Pie Month - Field and Feast says:

    […] Epicuriosities’ Make it in the Pan Pie Crust Epicuriosities’ 5-Minute Chocolate Pudding These recipes come from Christy Horton’s blog epicuriosities.com.  Put these recipes together and you have the quickest, easiest chocolate pie ever! Christy graduated summa cum laude from the Le Cordon Bleu in Austin, Texas with a certificate in Patisserie and Baking in 2006. She started her blog epicuriosities.com as a way to share her love of food and the Austin food scene with the world. From shepherd’s pie to chocolate pie, Christy considers anything that comes in a crust to be the perfect food. […]

  • […] pie crust in a 9 inch pan.  You can use a store bought crust but I encourage you to try my simple make it the pan pie crust.  No rolling or chilling, just measure the ingredients into the pie pan, mix it up, and pat it […]

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