Brenda Gantt’s Pie Paw Pie Crust
- Prep 10 min
- Bake 15 min
- Total 25 min
- Makes one 9-inch crust
- Level Easy
About Pie Paw’s Pie Crust
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her unhurried, practical cooking videos and her cookbook It’s Gonna Be Good Y’all. Her style favors recipes that real home cooks can pull off on a busy day, and this crust fits that spirit. You can read more about her background in our stories.
Oil-and-milk press-in crusts are an old home-baker shortcut. There is no cold butter to cut in, no dough to chill, and no rolling pin to wrangle. Everything is stirred together in the pie pan itself, so you also wash fewer dishes. The result is a tender, rustic crust that works for many sweet pies as well as savory bakes like quiche.
It is a good crust to learn first. If you’ve been buying frozen shells because homemade pastry seemed fussy, this version is a gentle way in. Once you’ve made it, try it under a classic Southern pie, or browse our full recipe collection for fillings to match.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt’s Pie Paw Pie Crust Recipe
Ingredients
Kitchen Tools Needed
- 9-inch pie pan (glass or metal)
- Fork
- Measuring cups & spoons
Not sure which pie pan to buy? See our kitchen guides.
Instructions
- Choose your pan. Select a 9-inch pie pan. If you plan to blind bake the crust, preheat the oven to 400°F (200°C).
- Mix the dry ingredients. Add the flour, kosher salt, and sugar to the pie pan and mix well with a fork.
- Add the oil and milk. Pour the oil and milk over the dry ingredients and stir with the fork until no dry flour remains and the dough comes together.
- Adjust if needed. If the dough is too wet, add a little more flour. If it is too dry and crumbly, add more milk, a teaspoon at a time.
- Press into the pan. Press the dough evenly across the bottom and up the sides with your fingers. Flute the edge if you like.
- Fill or blind bake. For a filled pie, add your filling and bake according to that recipe. For a pre-baked shell, prick the bottom with a fork and bake at 400°F for 12 to 15 minutes, until golden.
- Cool. Let a pre-baked crust cool completely before adding a cold or no-bake filling.
The dough should feel like a soft, slightly oily crumble that holds together when pinched. Don’t expect a smooth, rollable ball.
Nutrition Facts
| Calories | 220 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 21 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sodium | 150 mg |
| Sugar | 3 g |
These numbers cover the crust only. The filling adds more. Nutrition values are estimates and are not a substitute for professional dietary advice.
Why This Crust Works
No Rolling
The dough is pressed into the pan by hand, so there is no rolling pin, no floured counter, and no cracked dough to patch.
No Chilling
Oil doesn’t need to be kept cold the way butter does, so you can go from mixing to filling right away.
One-Pan Mixing
The dough is mixed in the pie pan itself, which keeps cleanup to a fork and a few measuring spoons.
Pantry Ingredients
Flour, salt, sugar, oil, and milk are things most kitchens already have, so you can bake a pie on short notice.
What to Avoid
Preparation Mistakes
- Don’t overwork the dough. Stir just until it comes together. Extra handling can make the crust tough.
- Don’t press it too thick at the corners. Thick spots where the bottom meets the sides stay doughy. Spread the dough evenly.
- Don’t skip pricking a blind-baked crust. Fork holes let steam escape so the bottom doesn’t puff up.
Storage Mistakes
- Don’t fill a warm shell with a cold filling. Cool a pre-baked crust completely so it stays crisp.
- Don’t leave pressed dough uncovered. If you make it ahead, cover it tightly so it doesn’t dry out.
Dietary Considerations
- Contains Wheat / Gluten
- Contains Dairy (milk)
- Egg-Free
- Butter-Free
Pro Tips for the Best Pie Crust
- Measure flour carefully. Spoon it into the cup and level it off. Scooping packs in extra flour and makes the dough dry.
- Use a fork for mixing. It blends the dough without overworking it.
- Use the back of a spoon or your fingertips to press the dough smooth and even, especially up the sides.
- Use a glass pan if you can. You can see the bottom and sides browning, which helps you judge doneness.
- Brush the fluted edge with a little milk for a more golden rim on a baked crust.
For more baking techniques, browse our cooking tips.
Best Fillings & Uses for This Crust
Sweet Pies
- Pecan pie
- Buttermilk pie
- Chess pie
- Fruit pies
Savory Bakes
- Quiche
- Chicken pot pie
- Tomato pie
No-Bake Fillings
- Banana cream (blind bake first)
- Chocolate pie
- Icebox pies
Savory pies and quiches are a natural fit for a morning table too, so check our breakfast recipes for ideas.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Whole milk | Unsweetened soy or oat milk | Makes the crust dairy-free. |
| Canola or vegetable oil | Light olive oil or melted refined coconut oil | Choose a mild-flavored oil so it doesn’t overpower the filling. |
| Sugar | Omit for savory pies | Cut it down or leave it out for quiche or pot pie. |
| All-purpose flour | Gluten-free 1-to-1 baking blend | The dough may need a little extra milk. It will be more fragile. |
Storage
Unbaked in the Pan
Cover tightly and refrigerate for up to 24 hours before baking.
Pre-Baked Shell
Cool completely, wrap well, and keep at room temperature for up to a day before filling.
Freezer
Wrap the pressed, unbaked crust (still in its pan) tightly and freeze. Bake straight from frozen, adding a few minutes.
Filled pies: storage depends on the filling. Custard and cream pies need to be refrigerated.
Frequently Asked Questions
No. The dough is mixed in the pie pan and pressed into place with your fingers, so there is no rolling and no chilling. If you want a top crust, you can roll the dough between two sheets of wax paper.
Flour absorbs liquid differently depending on how it is measured. If the dough is crumbly and will not hold together, add a little more milk, a teaspoon at a time. If it is greasy or sticky, mix in a little more flour. Spoon and level the flour rather than scooping it to keep the measurement accurate.
It depends on the filling. Pies that bake for a long time, like pecan or custard pies, can usually go in unbaked and bake along with the filling. For no-bake, chilled, or quick-baking fillings, prick the crust with a fork and bake it at 400°F for 12 to 15 minutes until golden, then cool before filling.
Yes. You can press the dough into the pan, cover it tightly, and refrigerate it for up to a day before baking. A pre-baked shell keeps well wrapped at room temperature for a day, or you can freeze it.
Double the recipe. Press half into the pan for the bottom crust. Roll the other half between two sheets of wax paper into a circle, peel off the top sheet, and invert it over the filling. Then peel off the second sheet and crimp the edges to seal.
Yes. Replace the whole milk with the same amount of an unsweetened plant-based milk such as soy or oat milk. Because the crust uses oil instead of butter, it is otherwise dairy-free.
Reader Reviews
Explore More From Brenda Gantt Recipe
- All RecipesBrowse the full recipe collection
- BreakfastMorning recipes for the family table
- Cooking TipsTechniques to make every recipe easier
- Kitchen GuidesTools and equipment for Southern cooking
- StoriesBrenda Gantt stories and background
- NewsThe latest Brenda Gantt updates
More Brenda Gantt Recipes
- Potato SaladA Southern cookout classic
- Potato CakesCrispy pan-fried potato cakes
- PancakesFluffy pancakes for breakfast
- Pineapple CakeA sweet, moist cake
- Onion CasseroleA savory baked side dish
- Onion SandwichA simple, old-fashioned favorite
- Onion FrittersCrisp, golden fritters
- Orange Slice CakeA classic Southern dessert cake
It’s gonna be good, y’all. Bake a pie for someone you love.
Back to Recipe