Easiest Pie Crust Ever

You probably have those recipes- you know the kind I'm talking about. You take it to a friend's house and they rave about how wonderful it tastes, and you think inwardly (or outwardly, if you're me) "if you only knew how easy this was to make..."

For my wedding shower, each attendee was asked to bring a favorite recipe of theirs, and they were compiled into a recipe book that I now treasure. This pie crust, the only pie crust I know how to make, by the way, was a gift handed down to me at this shower. Now, I share it with you.

My mom...my mother in law...my aunt...oh, they make wonderfully crumbly, flaky pie crusts. This crust is more of a sugar-cookie texture, but I find it delicious with many of the traditional fillings. Raspberry, apple, pumpkin, lemon...all go really, really well with this crust.

The recipe originally calls for these ingredients:

2 cups flour

3 TBSP sugar

1 tsp salt

2/3 cup oil

3 TBSP milk

This will make a pie crust (bottom only).

Often, though, I want something on top of the pie as well. So, for apple pies, I add 1/3 more to the recipe, and save 1/3 out when pressing in the bottom crust.

So, my ingredients for a double-crusted pie end up being:

3 cups flour

4.5 TBSP sugar

1 1/2 tsp salt

1 cup oil

4.5 TBSP milk

What you do:


Take the dry ingredients (flour, sugar, salt) and mix in a medium bowl with a fork.

In a small saucepan, pour the oil and the milk and stir over medium heat until bubbly. You don't want a rolling boil here or anything, just some nice bubbles, so you know it's heated through- a light simmer, if you will.

When it starts to simmer, remove from heat and pour into the dry ingredients.

Mix around until fully combined. Pour 2/3 of the mixture (or all, if doing only a single-crust) into an un-greased pie plate and press down. Poke holes all the way around with a fork (sides, too) to keep bubbles from forming.

For baked pies (like pumpkin, apple, lemon)

Put empty crust in a 350 degree oven for 15-20 minutes, until just barely browned. Then, add pie filling. and bake to pie's specifications.

For my pie, I added the pie filling (from a jar, got to love those canned goods!) and then crumbled the remaining 1/3 crust mixture on top. I sprinkled sugar and cinnamon on top before putting it back in the oven for another 35 minutes.

If it is a chilled pie (pudding, berry)

Bake pie crust thoroughly at 350 degrees and remove from oven. Cool completely and add filling before chilling in fridge.

I hope you enjoy! And, learn your manners from someone other than Ryan's Hand.