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Pat-In-Pan Crust

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“Pie crust recipe from Joy Powell”
1 crust

Ingredients Nutrition

  • 14 cup flour
  • 3 tablespoons flour
  • 1 12 teaspoons sugar
  • 12 teaspoon salt
  • 12 cup vegetable oil
  • 3 tablespoons cold milk


  1. Place the flour, sugar, & salt in the pie pan and mix with your fingers until blended.
  2. In a measuring cup, combine the oil & milk and beat with a fork until creamy.
  3. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.
  4. Pat the dough with your fingers, first up the side of the plate then across the bottom.
  5. Flute the edges.
  6. Shell is now ready to be filled.
  7. If you are preparing a shell to be filled later, or your recipe requires a pre-baked crust, pre-heat the oven to 425°F prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.
  8. For a 10 min shell, use 2c flour, 2t sugar, 1 t salt 2/3 cup oil and 3T milk.

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