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This press in the pan pie crust recipe makes quiches and pies easier than ever!
A few notes:
-This recipe will make one pie crust (enough for a standard pie pan).
-It works with quiche recipes or pie recipes that call for a single crust.
-Make sure to use cold butter and water in this recipe (you can even freeze the butter and then grate it into the flour using a cheese grater).
-Generally, you will want to blind-bake this crust before moving ahead with your pie recipe: Preheat your oven to 350 degrees. Line the crust with parchment and fill with pie weights (or you can go rogue and just skip the weights, which is what I do sometimes and it still turns out delicious…). Bake for 10 minutes. Remove from the oven, remove the parchment and the weights, and prick the crust all over with a fork. Bake for an additional 5 minutes, until the crust starts to turn golden brown. Let it cool before adding your filling.
-This crust really tastes so good (so much better than store-bought) and it requires so much less effort than traditional pie crust recipes!
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