This pie crust recipe is a no-roll, press-in crust that is perfect for cream pies and crumb-topped pies. It's simple, quick, and delicious.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking and a golden crust.
In a pie pan, combine the flour, salt, and sugar using a fork.
Mix thoroughly to evenly distribute the salt and sugar.
Make a well in the center of the dry ingredients and add the oil and milk.
Pour the liquids slowly to avoid spilling.
Mix the ingredients with a fork until a dough forms.
Mix until the dough just comes together; avoid overmixing.
Press the dough evenly into the pie pan, shaping it into a crust and fluting the edges.
Use your fingers to press the dough evenly for a uniform crust.
Bake the crust in the preheated oven for 10-12 minutes, or until golden brown.
Keep an eye on the crust to prevent overbaking.
Allow the crust to cool completely before adding your desired filling.
Cooling prevents the filling from melting or becoming runny.
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