Easy As Pie Crust

This Easy As Pie Crust recipe is a super simple pie crust to make since it requires no rolling at all. Unlike a classic crust, you can immediately put it to use. Pat the freshly made pie dough into a pretty pie dish and blind bake it to fill with something sweet, or use it as a crust for a savory quiche or pie. It's a more rustic approach to making a homemade pie crust and just what you need for low fuss meal prep on busy days.

Easy As Pie Crust Recipe

I'm a lover of all things pie either sweet or savory. In this recipe all purpose flour, sugar, baking powder and salt are mixed together with melted butter and milk to form the dough. Instead of forming into a disc and chilling as you would a classic pie crust it's ready to use! Sweet pies like my Mile High Banana Cream Pie, Toffee Crunch Pecan Pie and Coconut Cream Pie are among my family's favorites. Pie whether savory or sweet, is universally loved and it's no different for my family. We'll take it warm, chilled or at room temperature.

How to Make the BEST Easy as Pie Crust Recipe

What's a Pie Without a Delicious Crust? Pies in general are standard fare and what's a sweet or savory pie without a tasty base? While I enjoy making classic pie crusts, this one does indeed make life a bit easier.

• Ingredients you'll need to make homemade Pie Crust: All purpose flour, granulated sugar, salt, baking powder, melted butter and milk.
• Kitchen tools you'll need: One medium bowl, one small bowl, whisk, for, measuring cups and spoons and 9 inch deep dish pie pan.
• This recipe is all about the ease of preparation. This pie dough is designed to be pressed into the dish instead of rolling it out, cutting and shaping. It's gives more rustic style finish to the dish than a traditional crust, but the flavor is completely on point.
• It's important that the milk is room temperature so it will blend with the butter and not cause the milk solids to seize. If you forget to set it out, you can pop it into the microwave for a few seconds to warm it. Think lukewarm not hot.
• You can use sweet or savory fillings for this crust. Depending on the use, the baking time will vary according to the filling.
• Should you choose to use it for a sweet pie, increase the amount of sugar in the crust to 1 ½ Tablespoons.
• You can  also blind bake the crust and then use it for a cooked pie filling.
• How to Blind Bake a Pie Crust: Preheat the oven to 425°F. Use a fork to dock the bottom of the crust. Bake for 12-15 minutes or until lightly golden. Fill and enjoy. 
• Store filled sweet or savory pies chilled in the refrigerator.

More Easy Pie Recipes to Make

• Chocolate Chess Pie is rich and fudgy.
• Make dessert for a crowd with this Cherry Slab Pie.
• Southern Sweet Potato Pie with a toffee crunch streusel.
• Butterscotch Pie is an oldie but goodie!
• Savory pies like my Crumb Topped Tomato Pie and Broccoli Cheddar Bacon Quiche rotate through my kitchen on a regular basis.
• Strawberry Rhubarb Pie from Food Network.

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Helpful Kitchen Items:

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls

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Easy As Pie Crust

Prep Time10 minutes mins

Cook Time15 minutes mins

Chill time30 minutes mins

Total Time55 minutes mins

Course: Dessert, Main Course, Pie

Cuisine: American

Keyword: easy-as-pie-crust, easy-pie-crust

Servings: 1 9-inch pie crust

Calories: 1540kcal

Author: Melissa Sperka

Ingredients

• 1 ½ cup all-purpose flour
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup butter melted
• 3 tablespoon milk room temperature

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Instructions

• In a medium mixing bowl, use a fork to sift together the flour, sugar, salt and baking powder.
• In a separate small bowl, whisk together the butter and milk.
• Make a well in the center of the dry ingredients adding the butter mixture. Use a fork to gradually work the liquid into the flour until crumbly.
• Press the dough together gently forming it into a disk.
• Place the disc in the center of a 9-inch pie plate. Press firmly and evenly onto the bottom and sides of the dish. Use a fork to crimp the edges or flute.
• Chill in the refrigerator for 20-30 minutes. Fill with your favorite sweet or savory fillings and bake.
• To blind bake: Preheat the oven to 425°F. Use a fork to dock the bottom of the crust. Bake for 12-15 minutes or until lightly golden. Fill and enjoy.

Notes

If using this crust for a dessert pie the sugar in the dough can be increased to 1 ½ Tbsp. 

Nutrition

Serving: 1crust | Calories: 1540kcal | Carbohydrates: 150g | Protein: 22g | Fat: 95g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 249mg | Sodium: 1997mg | Potassium: 389mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2909IU | Calcium: 150mg | Iron: 9mg

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