Speedy Pat-In Pastry
Submitted by maenee
Speedy pat-in pastry: oil-based pie crust mixed and pressed right in the pie plate. No rolling pin, no cold butter, no chilling. A reliable crust for bakers who fear pastry.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minSpeedy pat-in pastry solves the biggest fear in home baking: making pie crust from scratch. Instead of cold butter cut into flour, chilled water added gradually, and a rolling pin maneuvered across a floured counter, this method uses corn oil and cold milk whisked together and poured into the dry ingredients right in the pie plate. You press the dough into shape with your fingers and move on with your life.
Oil-based pastry sits in its own texture category. It won’t give you the shattering layers of laminated butter dough, but it bakes into a tender, crisp, workable shell with a clean flavor that lets whatever filling you pair it with take the lead. Think of it as the shortbread cousin of traditional pie crust.
Mixing the liquid ingredients together before they hit the flour is the subtle trick. Whisking the oil and milk with a fork creates a temporary emulsion that distributes the fat evenly through the flour on contact, producing a uniform crumb rather than greasy patches and dry patches.
Pat the dough firmly into place, paying extra attention to the sides where gravity wants to pull it back down during baking. Prick the bottom with a fork if blind-baking to prevent steam pockets from lifting the crust.
This crust works beautifully with custard pies, fruit fillings, and quiches. It’s not the right choice for a deep double-crust apple pie, but for single-crust work it earns its keep.
Pro Tips
- Sift the flour directly into the pie plate to eliminate a bowl. Less cleanup is the point of this recipe.
- Beat the oil and milk with a fork until creamy before pouring. Skipping this step gives uneven distribution.
- Press the dough up the sides of the pan first, then work the bottom. Top-down pressing pushes dough away from the rim.
- Flute the edges with the back of a spoon or a fork if you want a decorative finish. The oil dough holds imprints cleanly.
Variations
- Swap whole-wheat flour for up to half the all-purpose for a nuttier, heartier crust.
- Use a neutral oil like canola or grapeseed for an even cleaner flavor.
- Add a splash of apple cider vinegar to the milk for extra tenderness through the baked crust.
Ingredients
Directions
Put all the ingredients into food processor, give them a brief whirl, and pour the mixture into a pie plate.
Pat it firmly around the edges first, then through the middle - and that’s it.
Sift flour, sugar and salt directly in 9-10” pie plate. Combine oil and milk in measuring cup and beat with fork until creamy. Pour all at once over flour in pie plate; give your food processor a brief whirl or -in a pie plate mix with a fork until flour is completely dampened. Push the dough with your fingers to line bottom and sides of pan, then fill with whatever filling you’ve chosen.
If you are making a baked pie shell to be filled later, prick the pastry with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until golden. Fill If you’re fussy, press it down with a pie plate. Flute the edges.
Comments
can you use olive oil instead?