This is great for when you only need to do 1 pie, and don’t want to roll or make a mess. If company drops by, or even just for the family, this is a tasty flaky easy pie crust. A great crust recipe for fresh strawberry pie, especially well for lemon meringue, coconut cream pie and banana cream pie.
Easy No-Roll Pat-In Pastry
1 1/2 cups flour
2 tablespoons sugar (cane sugar good too)
3/4 teaspoon salt
1/2 cup oil (grapeseed, safflower, mild tasting)
3 tablespoons cold milk
Mix all dry ingredients in medium bowl (or directly into the pie plate). Combine oil & milk whisk (beat) until creamy, pour over dry ingredients and mix with a fork or fingers till all flour is damp – pat the dough up the sides of the pie plate and in the bottom. Flute the edges (make w pattern with fingers to make pretty crust). Fill with whatever filling you’ve chosen and bake to the recipe specification.
Save some dough crumbs and sprinkle as topping, or whip some egg whites and add a meringue topping (add some sugar)…
Use a crumble or crisp topping – especially on fruit pies, even yummy on cherry, strawberry, rhubarb, pear and peach pies.
Or serve naked (the pie) with some whipped cream.
For a baked shell that will be filled later: prick the entire surface of the pastry with a fork (keeps it from bubbling) . Bake at 425 degrees F for 15 minutes or until light golden.
Both baked and unbaked pie shells can be frozen for use later.