Super Easy Pie Crust (and Pumpkin Pie)

When I found this recipe for pie crust on Pinterest, it seemed too good to be true. You mean to tell me that I can make a pie crust with four ingredients, without rolling it out, in the pie plate?? Why yes. Yes you can. When I first read that this crust was made with oil instead of butter, I was slightly put off. I put butter in everything! But I figured I’d give it a shot. To my pleasant surprise, this crust was good and flakey.

To say I’m thrilled about this pie crust would be the understatement of the year. I stopped buying store-bought pie crusts a while back (except Immaculate Baking Company brand, when I can find it) because they are full of hydrogenated oils and preservatives. But most times I’m too lazy to go through the trouble of rolling out a crust. So what happens? I don’t make as much pie as I’d like. Well my friends, not any more! I’m going to be a pie making machine! This weekend I made two pumpkin pies and a buttermilk pie (just because I could).

Super Easy Pie Crust

1 1/2 cup all-purpose flour
1/2 cup canola oil
1/4 cup milk
1/2 tsp salt

1.) Add all ingredients into a 9″ deep pie plate.
2.) Using your hands, mix ingredients together and form a dough ball. Place dough in center of the pie plate and use your fingers to press it out, starting from the center and moving out toward the edges.
3.) Use with any pie that calls for unbaked dough (pumpkin, apple, pecan, buttermilk, etc.)

Easy pie crust2

Easy pie crust

Easy pie crust3

Easy pie crust4

I switched pie plates on you (I made a couple pies and forgot to get this shot in my stone pie plate)

Recipe from Redhead Can Decorate

I use Libby’s famous pumpkin pie recipe (plus nutmeg) – simple but delish!

Pumpkin Pie

3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 eggs
1 15-oz can pumpkin
1 12-oz can evaporated milk
Unbaked pie crust

1.) Mix sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl. Beat eggs in large bowl. Stir in sugar/spice mix and pumpkin. Gradually stir in evaporated milk.
2.) Pour into pie shell.
3.) Bake for 15 minutes in a preheated 425 degree oven. Reduce heat to 350 and bake for 40 to 50 minutes longer, or until a knife inserted in the middle comes out clean. Let cool for 2 hours.

Pumpkin pie

Pumpkin pie slice

15 thoughts on “Super Easy Pie Crust (and Pumpkin Pie)

  1. Pingback: Fig and Almond Tart: The New Pie | Sweet on Cinnamon

  2. Have you tried using melted butter instead of the oil? I think butter might give a better flavor, but may also be more likely to burn.

  3. Pingback: My Thanksgiving All-Stars | Biscuits 'n Crazy

  4. Hi love the this crust! I have made 2 pumpkin pies using your recipe. My daughter and husband love it and it’s very cost efficient and super easy. Quick question can you freeze or refrigerate the door for later use thanks!

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