cooking with ree

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A few years ago I set out to discover a pie crust that I love. I have several recipes for pie crusts that are good, don’t get me wrong. But I don’t LOVE them. I don’t generally like pie crust because it usually gets soggy after it is filled.

So I started experimenting with different crusts. I tried vinegar crusts. I tried all butter crust (it is good but uses a LOT of butter!) I tried using shortening. I tried using coconut oil. I tried all I could find.

Then I saw a video of a “pit-pat” pie crust. I had never heard of mixing the dough right in the pie plate, then pressing it out! NO ROLLING! What?

Oh my goodness, what a game changer! This crust is so simple to make and shape! And, it stays crispy after the filling is added, even on day 2! It uses oil instead of a solid fat. And if you sub gluten free flour for the all-purpose flour, magic happens!

You can make almost any pie gluten free as long as the filling is gluten free, and cannot tell the difference! The crust stays crispy and flaky, and is easy to shape because you don’t have to roll it! My family likes the gluten free crust better so that is what I use to make all my pies now, even quiche!

PIE CRUST

Pie Crust

• Servings: 1 pie crust
• Prep Time: 10 minutes
• Cook Time: 12-20 minutes
• Difficulty: medium
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An easy pit-pat style pie crust that tastes delicious and requires no rolling!

Ingredients

• 1 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 1/2 cup vegetable oil
• 3 1/2 Tablespoons milk

Directions

1. Combine flour, salt, and sugar in a 8 or 9 inch pie plate.
2. Mix with a fork to combine.
3. Add oil and milk to dry ingredients, still in the pie plate.
4. Use a fork or your hand to mix well. It should clean the plate and come together in a ball of dough.
5. If the dough is too wet, add a little flour. If it is too dry, add milk. It will feel a little oily but that is normal.
6. Using your hands, press crust across bottom and up sides of pie plate.
7. Shape edges of the crust to make a pretty edge, or use the fork to press edges.
8. Bake at 375 degrees F for about 18-20 minutes or until lightly browned.
9. Or, fill raw crust with filling for the pie you are making and bake with the pie.

GLUTEN FREE VERSION

Use your favorite gluten free flour to make this as a great tasting gluten free pie crust. We like the flavor and texture of the gluten free version better than the regular flour version.

I prefer Cup 4 Cup gluten free flour (see link on my Favorite Things page)but you can use whichever one is your favorite. Right now the price is the same at Walmart and Amazon. Amazon will give you a discount if you subscribe to get it shipped automatically every so often!

Reduce baking time to 12-15 minutes and check to make sure it does not brown too much. Gluten free pie crust tends to brown sooner than the regular.

Why Does This Work Gluten Free?

This pit-pat style pie crust works for gluten free because you do not have to roll it out. Gluten free doughs generally do not have the elasticity to be rolled out easily and transferred to another dish without cracking.