This is the easiest recipe for pie crust I have tried to date. There’s no rolling required, the ingredients are simple and I always have them on hand, and there’s really no way to mess it up… when I do rolled pie crust it seems to always be cracking and breaking on me. This crust is also flaky and light tasting, and I love using it as the crust for my quiche, which is a go to dinner for us and my kids absolutely love it. Use it for pies that only have a bottom crust – pumpkin pie for example.

Ingredients all measured and ready to go! Very simple stuff.

First you mix the salt, flour and oil together until all the flour is moistened.

Next add in a tablespoon of cold water, one at a time, tossing with a fork until all the water is absorbed.

Use your hands to mash the crumbles into a ball…

and then slowly push the dough into the pie pan to flatten. I start in the center and push toward the edge, turning the pan around and pushing toward each edge, until it’s all even and flattened.

Check out these recipes for Tater Tot Casserole and Mexican Egg Rolls for more dinner ideas your toddler may enjoy!

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Press In Pan Pie Crust

Ingredients

• 1 1/3 cup all purpose flour
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 2 Tbsp cold water

Instructions

1. In a medium bowl, stir flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 Tablespoon at a time, tossing with a fork until all water is absorbed.

2. Gather pastry into a ball. Press in bottom and up side of 9 inch glass pie plate.

3. Fill and bake as directed in pie recipe.

Recipe Notes

Recipe credit to my handy Betty Crocker Cookbook, page 127, Press-in-the-Pan Oil Pastry

I love using this pastry to make my kids' favorite quiche. If you are using it to make quiche, bake at 425F for 10 minutes, then take it out and follow the instructions for the quiche (fill with eggs etc.) and put it back in the oven to bake with the filling as directed.