I am okay making things like crustless quiche and crustless pumpkin pie. The crust is usually my least favorite part. However, I have several friends who are quite adamant that pie isn’t pie without a crust so this recipe is for them.
This recipe makes a single pie crust right in the pie pan, no extra bowl, no dirty rolling pin or cutting board. Just make sure to pat the crust into the pan as evenly as possible.
Push In Pie Crust
6 TBS all-purpose flour
1 ½ tsp sugar
¼ tsp salt
2 TBS vegetable oil
1 ½ tsp milk
Place flour, sugar, and salt in a 4 or 5 inch pie pan. Mix well with a fork. Add oil and milk. Mix again, until all the ingredients are combined. Press into the bottom and against the sides of the pans with your fingertips. If you like you can make a scalloped edge on the crust, pinching the dough between your thumb and index finger. If you are using this crust for a pudding type pie bake the empty pie shell in a preheated 425 degree oven for 10 to 12 minutes, otherwise bake for amount of time recommended in the pie recipe. For savory pies decrease the sugar to 1 teaspoon. 1 single crust pie crust
Adapted from Family Feast for $75 a Week