Easy Pie Crust

• 1 ½ cups all-purpose flour
• ½ cup vegetable oil
• 2 tablespoons milk
• 2 teaspoons white sugar
• 1 teaspoon salt

Add the flour, sugar and salt to a 10-inch (25 ½ cm) pie pan and stir with a fork to combine.

• Pour in the melted butter and 2 tablespoons of water to the dry ingredients and continue stirring until the dough clumps together. (If it seems very dry, add the additional tablespoon of water, a little at a time, until the dough comes together.)
• With your fingers, press the dough into the bottom and all the way up the sides of pie pan, doing your best to make it evenly thick all around.

Get ready to make some truly unforgettable pies this holiday season! With this Simple Pie Crust Recipe as your base, you’ll be set for all kinds of delicious creations. For classic holiday flavors, try it with my Caramel

• Pour in the melted butter and 2 tablespoons of water to the dry ingredients and continue stirring until the dough clumps together. (If it seems very dry, add the additional tablespoon of water, a little at a time, until the dough comes together.)

How to Make an Easy Pie Crust Recipe

1. 
   Mix dry ingredients: Add the flour, sugar and salt to a 10-inch (25 ½ cm) pie pan and stir with a fork to combine.

2. 
   Add fat and liquid: Pour in the melted butter and 2 tablespoons of water to the dry ingredients and continue stirring until the dough clumps together. (If it seems very dry, add the additional tablespoon of water, a little at a time, until the dough comes together.)

3. 
   Shape the mixture to fit the pie plate: With your fingers, press the dough into the bottom and all the way up the sides of pie pan, doing your best to make it evenly thick all around.

Gemma’s Pro Chef Tips

• This makes enough crust for a 10-inch (25 1/2 cm) pie. If you are using a 9-inch (23 cm) pie pan, press the dough into the pan no more than 1/8-inch (3mm) thick and discard any extra dough or the crust will be too thick.
• To avoid a soggy pie crust, you can brush the crust bottom with a thin layer of egg whites before baking, or place the pie dish on a preheated tray.
• Try filling this pie with our easy Apple Pie Filling!
• If blind baking this crust, we highly recommend chilling in the fridge or freezing the crust for an hour before baking. You can use dry beans, rice, or pie weights. Read How to Blind Bake a PIe Crust for more helpful information.
• If you prefer making no-roll pastry crusts, also check out our Pate Sucree Recipe for your next tart!
• This pie crust recipe and technique works best for a single-crust pie. If you would like a make a 2-crust pie, we recommend using a double recipe of our Flaky Pie Crust or Sour Cream Pie Crust.
• If you want to use this for a two-crust pie, you can make a cut-out top. First, make the bottom crust and line your pan as instructed below. Next make a second crust in a bowl, shape into a disc of dough, then wrap and chill for two hours. Roll out on a lightly floured surface to 1/8-inch (3 mm) thick and use a cookie cutter to cut out shapes to arrange on top of your filling. You can find more information about this technique here.
• Here’s how to crimp the edges of the pie crust: Place the thumb and index finger of one hand on the outside edge of the crust, and position the index finger of your opposite hand on the inside edge, creating a “V” shape with your fingers.Push your inside finger outward while gently pinching with your thumb and index finger on the outside. Continue this motion around the entire edge, creating a wavy crimp pattern.

Make Ahead and Storage Instructions

Make Ahead

• Refrigerate: After pressing the dough into the pie dish, cover it tightly with plastic wrap. Store in the refrigerator for up to 2 days before baking or filling.
• Freeze Unbaked Crust: For longer storage, press the dough into the pie pan and cover it securely with plastic wrap, then aluminum foil. Freeze for up to 2 months. When ready to use, transfer directly from the freezer to the oven, adding a few extra minutes to the baking time if blind baking.

Storage After Baking

• Room Temperature: If blind-baked, cover the crust loosely and store at room temperature for up to 2 days.
• Refrigerate: Once baked and filled, the pie can be covered and stored in the refrigerator for 3-4 days.

How to Blind Bake Easy Pie Crust

1. Line it with a large piece of parchment and fill it with dry beans, raw rice, or lentils to stop the dough from rising up as it bakes.
2. Bake at 350°F (180°C) until the dough looks matte instead of wet, about 20 minutes. If you need your pastry fully baked then remove the parchment paper and weights and bake for a further 10-15 minutes or

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Make my Easy Pie Crust Recipe in just 5 minutes! Mix and press everything by hand in the pie plate—no mess, just buttery, flaky goodness!

Author: Gemma Stafford

Servings: 1 10-inch (25 1/2 cm) pie

Ingredients

Original recipe (1X) yields 8 servings

• 1 ½ cups all-purpose flour
• ½ cup vegetable oil
• 2 tablespoons milk
• 2 teaspoons white sugar
• 1 teaspoon salt

Instructions

Add the flour, sugar and salt to a 10-inch (25 ½ cm) pie pan and stir with a fork to combine.

• Pour in the melted butter and 2 tablespoons of water to the dry ingredients and continue stirring until the dough clumps together. (If it seems very dry, add the additional tablespoon of water, a little at a time, until the dough comes together.)
• With your fingers, press the dough into the bottom and all the way up the sides of pie pan, doing your best to make it evenly thick all around.

Recipe Notes

• This makes enough crust for a 10-inch (25 1/2 cm) pie. If you are using a 9-inch (23 cm) pie pan, press the dough into the pan no more than 1/8-inch (3mm) thick and discard any extra dough or the crust will be too thick.
• To avoid a soggy pie crust, you can brush the crust bottom with a thin layer of egg whites before baking, or place the pie dish on a preheated tray.
• Try filling this pie with our easy Apple Pie Filling!
• If blind baking this crust, we highly recommend chilling in the fridge or freezing the crust for an hour before baking. You can use dry beans, rice, or pie weights. Read How to Blind Bake a PIe Crust for more helpful information.
• If you prefer making no-roll pastry crusts, also check out our Pate Sucree Recipe for your next tart!
• This pie crust recipe and technique works best for a single-crust pie. If you would like a make a 2-crust pie, we recommend using a double recipe of our Flaky Pie Crust or Sour Cream Pie Crust.
• If you want to use this for a two-crust pie, you can make a cut-out top. First, make the bottom crust and line your pan as instructed below. Next make a second crust in a bowl, shape into a disc of dough, then wrap and chill for two hours. Roll out on a lightly floured surface to 1/8-inch (3 mm) thick and use a cookie cutter to cut out shapes to arrange on top of your filling. You can find more information about this technique here.
• Here’s how to crimp the edges of the pie crust: Place the thumb and index finger of one hand on the outside edge of the crust, and position the index finger of your opposite hand on the inside edge, creating a “V” shape with your fingers.Push your inside finger outward while gently pinching with your thumb and index finger on the outside. Continue this motion around the entire edge, creating a wavy crimp pattern.