Smash In Pie Crust

This recipe courtesy of Ken Hoyt, Ken Hoyt Style.  For more great recipes, visit his website.


  • 1 1/2 cups  all purpose flour
  • 2 Tbls.  sugar (omit for savory pie)
  • 1 1/2 tsps.  salt
  • 1/2 cup  Canola oil
  • 2 Tbls.  whole milk


  1. Preheat the oven to 375°
  2. Combine all the flour, sugar and salt and combine thoroughly. In a separate bowl combine the Canola oil and whole milk and whisk together, immediately add the oil to the dry ingredients mixing thoroughly.
  3. The mixture should stick together. You may add some additional oil, one tablespoon at a time, if it’s still crumbly.
  4. Smash the pie dough into pie pan, pressing it into shape with your hands.  You may use the bottom of a smooth glass or measuring cup to “iron” the dough flat. Flute the edges (make a foil collar for the edge if it browns too soon).
  5. For a pie shell bake the crust in a 375° oven for 12 to 15 minutes. You may also use the crust as directed in the pie recipe.
  6. Baker’s tip: Nobody likes a soggy bottom crust. For pies with wet fillings (quiche or juicy fruit) you can pre-bake the crust for 7 to 10 minutes. Then add the filling and finish baking.

Makes dough for one 9” pie pan


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