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.)
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!
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
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.
I’m glad your pinterest find worked out! looks really good! Did it leave any behind when you cut a piece out?
Thanks! It stuck a little on my glass pie plate, about as much as is typical, but came off perfectly from my stone.
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.
I have not, but thought about that too! If you try it before me, let me know how it turns out! 🙂
Just wondering – after you make at 425, reduce the heat to what temperature? I’d like to make this today! Thanks!
Sorry! It’s 350 degrees. I just updated the recipe 🙂
I live out of the US and canola oil is hard to come by…. can I use Vegetable oil instead?
Yes, that works just fine!
Did you have to chill the crust any before adding the pie filling?
Nope! Room temp is fine. No waiting time between making and filling!
How long to cook the pie crust only?
I’m not exactly sure… I would bake it for 15 minutes and then keep checking it until it’s golden brown. Every time I’ve made this crust I’ve baked it with pie filling. Good luck!
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!