Patty cake pie crust is a game-changer. I love pie, any flavor of pie. Just gimme some pie! But whoever coined the expression "easy as pie" had never actually made a pie crust the hard way.
There isn't a traditional pie crust recipe you could honestly describe as easy. They involve ice water, chilling, wrapping, rolling, freezing, pie weights, or a food processor. None of that is easy in my book. If you enjoy doing these things and you're happy with your pie crust, by all means, keep doing it the way you like.
This recipe is for people who would love to make a pie but stop short at making a crust. There's nothing wrong with buying a pie crust, I assure you- but this one is easy, fast, cheap, and you probably have everything you need on hand, even if the stores are closed or you live 50 miles away from the nearest one.
But when I say easy, I mean one bowl, one spoon, and absolutely no hassle. I do love a crisp, tasty crust. I found an incredibly easy way to do it, and it's been around for YEARS!
Many folks swear by the convenience and quality of a no-roll pie crust made with vegetable oil. Patty cake pie crust is also a plus for the diet-conscious.
This crust has no cholesterol or trans fats, and that means it's also vegan. If the idea of using a rolling pin gives you the willies, this recipe is perfect for you.
You only need 4 ingredients: flour, salt, oil, and water.
All-purpose flour is best for this crust. You can use any neutral-flavored vegetable oil you like: canola, safflower, sunflower, or even olive oil, but it will have a distinct flavor that's probably better suited to a savory pie like one with beef.
If you like, you can use melted butter instead of the oil and have similar results. The crust will have a wonderful golden color and buttery flavor. It will no longer be vegan, but if that's not an issue, use butter!
One of my favorite products to use in patty cake pie crust is Whirl Butter Flavored Oil. Currently, it's only available in gallon-sized jugs at a restaurant supplier, but it has dozens of uses in frying, cooking, and baking. (It makes the most amazing hash browns!) Whirl Butter has a very long shelf life, and you can use it instead of butter and save a lot of money.
The advantage of oil in a pie crust is that the fat is a liquid, so it blends easily with flour and other ingredients. Salt adds flavor to the crust and complements sweet and savory fillings, and a small amount of powdered sugar (optional) enhances browning.
When this pie crust recipe first appeared, it was called Pat In Pan Oil Pie Crust. Later on, it became known as a no-roll pie crust. I call it patty cake pie crust because it's fun to say! Whatever the name, it's about as stress-free as any pie crust you'll ever make. In fact, I think it's one of the best-kept secrets in baking!
Once you've mixed the ingredients, put the ball of patty cake pie dough into a pie plate, then press and pat it into place with your hands or the back of a spoon. Bring the edges up a bit and flute them with your fingers. You do not have to worry about this pie crust getting tough when you handle it; it is different! It's more like Play-Doh than pie dough! This pie crust recipe is forgiving.
When making a cream pie, prick the crust all over with a fork to prevent it from shrinking. I have had great results blind-baking patty cake pie crust without parchment paper, pie weights, or any other hullaballoo. The edges stand up nice and tall.
If you are making a fruit pie or a custard pie, don't prick the crust; pour the filling right into the unbaked crust and bake the pie according to the specific pie recipe.
A custard pie is often baked at a high temperature for about 15 minutes, then turned to a lower temperature to finish baking. If you want to bake a double-crust pie using this recipe, increase the amounts of all ingredients by half. Use two-thirds of the dough in the pan for the bottom crust.
Work about two tablespoons of sugar into the remaining dough. Then, tear that part of the dough into little pieces and arrange them on top of the filling. The pieces will bake together, crisp up, and form a streusel-like top crust.
Super easy, flaky pie crust you pat in place with your fingers! No cold butter, no messing with a rolling pin!
Do I need a rolling pin?
No! That's one of the best things about Patty Cake Pie Crust. Simply pat the dough evenly into the pie plate with your fingers. No rolling, no fuss, and no flour-covered countertop.
What if the dough cracks while I'm patting it into the pan?
Don't worry. Just pinch the dough back together and smooth it with your fingers. This is a forgiving pie crust, and it doesn't have to look perfect to bake beautifully.
Do I need to blind bake patty cake pie crust?
If you're making a cream pie or another no-bake filling, yes. Bake the crust according to the recipe instructions, then let it cool completely before filling. For baked fruit or custard pies, follow the baking directions in your pie recipe.
Can I make a double-crust pie with this recipe?
Absolutely! Increase all of the ingredients by half. Use about two-thirds of the dough for the bottom crust, patting it into the pie plate as directed. Knead about 2 tablespoons of sugar into the remaining dough, then tear it into small pieces and scatter them over the fruit filling. As the pie bakes, the pieces join together, turn golden brown, and create a crisp, buttery topping that's somewhere between a traditional pie crust and a streusel. It's an easy little trick that makes a wonderful homemade pie.
Pie is by far my favorite kind of baked good; I could go without cake forever if you keep me fed with pie! I love any pie, but here are three of our favorites! Lemon Pie, Coconut Pie, and French Silk Pie. I almost forgot another top hit: Sour Cream Raisin Pie!
If you enjoyed a post, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It really helps my little business connect with other people like us who love to eat well without a lot of fuss! ❤❤
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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Rolling out a pie crust is a skill, learn that. Kneading bread is a skill, learn that. These are skills that let our hands work with our brains which releases endorphins into our systems. Learn that.
Jacelyn, you are right. I'm 72 years old and I have made pie crusts with lard, made bread entirely by hand, canned meat, made 14 day pickles, grown a garden, in fact, it was all with joy. I still cook from scratch but I do want people to learn new ways to do things rather than totally abandon them or rely entirely on take out and ready made everything. I think it's also good to embrace new ideas. If I had my life to live over I would not want to miss out on the old ways. Thanks for taking time to communicate- it is so appreciated.
Some people have hand mobility issues that make rolling hard, thank you for providing alternatives, I really appreciate it as someone who works with people with disabilities (but I am not a great baker)
May God bless your work! Thank you- this is a very easy pie crust but it's also a really good one!