Press-In Pie Crust

Name: Press-In Pie Crust
Prep time: 20 min
Total time: 1 h 20 min
Yield: 1
Ingredients: 2 c. all-purpose flour; 2 tsp. granulated sugar; 1/2 tsp. kosher salt; 1/4 c. melted salted butter (1/2 stick); 1/4 c. vegetable oil; 3 tbsp. ice water

No rolling pin needed.

By Ree DrummondPublished: Oct 15, 2024

1 Rating

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the pioneer woman's press in pie crust recipe

C.W. Newell

Yields:

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Having an item you can check off your holiday to-do list early can really boost morale and this easy press-in pie crust is the perfect project to tackle days or even weeks ahead of time. The most magical part of this pie crust recipe is that it is made all in one vessel and not just any vessel, but the pie plate itself. It may sound whacky, but it works! What you're left with is a buttery, tender, homemade pie crust that doesn't even require a rolling pin. Just mix everything together in the pie plate then press it out evenly and carry on with your favorite homemade pie. It's as easy as... pie!

Do you have to blind bake press-in pie crust?

Not always. It depends on your filling! Blind baking means pre-baking a crust before adding filling. This technique is used when you're dealing with an extra moist pie filling (like a custard) or no-bake pie filling (like chocolate meringue) to ensure the crust gets cooked through. Some pie recipes don't require blind baking—the filling is just added to the raw crust and the whole thing bakes together in the oven. This press-in crust works for both scenarios, whether you need to blind bake it or not!

Can you crimp press-in pie crust?

Yes, but keep the crimping simple. This crust doesn't have the same elasticity as a traditional pie crust so it'll be difficult to do any fancy crimping or borders. Press-in pie crust has more of a shortbread texture. For this crust, I like to use the tines of a fork to make a chevron pattern. It's pretty and pretty easy!

Can you make press-in pie crust ahead of time?

Yes, but it works best if you go ahead and press the dough into the pie plate just after it's made. Wrap the pie plate in plastic and store in the refrigerator for up to three days or in the freezer for up to one month.

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Ingredients

Directions

1. Step 1In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water, and use a fork to mix the liquids into the flour mixture until the dough comes together.
2. Step 2Using your hands, press the dough into the bottom and up the sides of the pan. Use the flat bottom of a dry measuring cup to press the dough so it is even and smooth. Add a simple crimp to the edges if desired.
3. Step 3Chill the dough in the refrigerator for 30 minutes before filling to reduce shrinkage.
4. Step 4To blind bake (pre-cook): Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake in a 400˚F oven until the edges are lightly golden, 18 to 22 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is lightly golden all over, 10 to 12 minutes more. Let cool to room temperature before filling.