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kojodesigns

easiest ever pie crust recipe

July 7, 2011

As an Amazon Associate I earn from qualifying purchases.

Once upon a time, when my kitchen was The Land of Made from Scratch Pies (aka, before dental school and Burke and Piper Jane), I made a mean pie crust. My pastry cutter was well-loved, I nearly had my favorite recipe memorized, and my pie crusts were flaky and buttery and glorious… ahhhhh (have I mentioned lately that I. love. pie?).

Fast forward a few years and made from scratch pie crusts (those kind at least) are a much rarer occasion. However, I have found a new go-to pie recipe. It’s simple, doesn’t make my kitchen into a big ol’ mess, and only costs fifty eight cents (yep, I did the math- 15 cents for the flour, 5 cents for the sugar, 2 cents for the milk, a third of a cent for the salt, 36 cents for the oil… sure beats the store bought variety!). While it’s not as delicious as my high-maintenance, pastry cutter version, it’s a great “it’ll-do-for-now” staple. Seriously. Try it.

INGREDIENTS
1 1/2 cups flour
2 T sugar
2 T milk
1 t salt
1/2 cup oil (any except olive oil)

Mix dry ingredients. Make them into a little volcano-esque hill, with a hole in the top.

Whisk the wet ingredients. Pour into the the dent in the top of the dry ingredient ‘hill.’

Mix just enough to moisten dough.

Press into place in pie pan.

 

 

 

 

 

 

 

 

 

Done! Use as base pie crust for your next pie. May I suggest this rhubarb-y, strawberry goodness?

Uncategorized 29 Comments

Reader Interactions

Comments

  1. Kris @ everywhereorange.com says

    July 7, 2011 at 1:07 pm

    this is almost exactly the same recipe i use for pie! my recipe makes a top and a bottom (or 2 bottoms for more pie!) it is a very delicious crust! in fact i made 2 peach pies yesterday ๐Ÿ™‚

    Reply
    • darlene peck says

      November 11, 2022 at 2:53 pm

      what change is recommended to make for the top pie crust?

      Reply
      • Kirstin says

        November 18, 2022 at 6:20 pm

        I haven’t ever tried to make this kind of crust into a top pie crust… if you figure it out, will you let me know?

        Reply
  2. Poor Badger Creations says

    July 7, 2011 at 2:42 pm

    Thanks for sharing. I HAD to pin that so I could remember when pie season comes in (berry picking days and Fall holidays) =)

    Reply
  3. Gretchen says

    July 7, 2011 at 3:12 pm

    I will definitely be trying this soon! Thanks for sharing!

    Reply
  4. Trace and Sarah says

    July 7, 2011 at 4:21 pm

    I will have to try this as I, too, and a lover of pie! And I never thought to mix it in the pie pan – what a genius idea!!

    Reply
  5. Nicole says

    July 7, 2011 at 6:33 pm

    Looks delicious! I should not be reading this while hungry… ๐Ÿ™‚

    Reply
  6. Marni Cochran says

    July 7, 2011 at 11:47 pm

    I've been looking for a cake pedestal like that for AGES! Where did you get yours?

    Reply
  7. kirstin & jordan says

    July 8, 2011 at 6:22 pm

    @Marni Cochran
    I love it too! I got it as a birthday gift last December- I think she got it at Crate and Barrel. ๐Ÿ™‚

    Reply
  8. kirstin & jordan says

    July 8, 2011 at 6:22 pm

    @Marni Cochran
    I love it too! I got it as a birthday gift last December- I think she got it at Crate and Barrel. ๐Ÿ™‚

    Reply
  9. Cat says

    July 19, 2011 at 1:22 pm

    Just curious, why not olive oil? Would the light-tasting kind work? I use it in everything: cakes, corn bread, etc… and it's all we keep on hand. Thanks.

    Reply
  10. Unknown says

    July 19, 2011 at 1:43 pm

    Would you share your high-maintenance, pastry cutter version pie crust too. I love to bake and would love to try both of them. Thank you for sharing.

    Reply
  11. Unknown says

    July 19, 2011 at 1:44 pm

    Would you share your high-maintenance, pastry cutter version pie crust too. I love to bake and would love to try both. Thank you for sharing.

    Reply
  12. Lisette says

    July 19, 2011 at 2:02 pm

    I am definitely going to give this a shot! If it works well, I'll give it a little feature on my blog!

    Reply
  13. Lisette says

    July 19, 2011 at 2:03 pm

    I'm definitely going to try this. With a recent layoff, we're tightening the budget big time, so this is perfect for us! If it works well, I'll give it a little feature on my blog!

    Reply
  14. Jana Miller says

    July 19, 2011 at 2:03 pm

    I wonder if it would work with coconut oil? yummy.
    xo jana

    Reply
  15. ApronTails says

    July 19, 2011 at 8:02 pm

    This is just ingenius! I had to pin this for my recipe book, and I just had to share! I found you through Money Saving Mom and I knew my readers would be excited to hear about you too! You have amazing things on your blog and I am happy to have found you!

    http://tailsofanapronista.blogspot.com/2011/07/exciting-few-days.html
    have an amazing day!

    Reply
  16. Jessica-MomForHim says

    July 19, 2011 at 9:02 pm

    I love that you can mix it right in the pie pan, no extra messy bowls, no rolling pins, no cutting! I might make pie more often now!

    Reply
  17. Katherine says

    July 20, 2011 at 1:08 am

    Would this work with wheat flour too? That's all we ever use any more, and it's worked well for most stuff, but I have to confess that I've never made a pie crust from scratch. Maybe I'll try it…

    Reply
  18. Karen S says

    August 18, 2011 at 9:25 pm

    I was in a pinch and used this for my quiche (well, the way I make it, it's really just an egg casserole :)) — do you think it would be OK to omit the sugar for a savory pie?

    Reply
  19. Amanda M says

    February 29, 2012 at 2:46 pm

    How long do u bake this crust and at what temp?

    Reply
    • Kirstin says

      March 2, 2012 at 1:39 pm

      Hey Amanda- I should put this info on there. Bake for 10-12 min at 375 (or according to your pie recipe). ๐Ÿ™‚

      Reply
  20. Rona says

    July 4, 2012 at 8:14 am

    I might try my hand at making a pie crust.
    Then I can cross it off my bucket list!

    Reply
  21. Rona says

    July 4, 2012 at 8:15 am

    Should I use whole milk in the recipe?

    Reply
    • Kirstin says

      July 4, 2012 at 9:46 am

      Hey Rona- I have used everything from skim to whole milk- all work fine. ๐Ÿ™‚

      Reply
  22. Courtney G. says

    April 29, 2013 at 3:22 pm

    Thank you for this recipe. It is my go to recipe. So easy. Tastes so good!!

    Reply
    • Kirstin says

      April 29, 2013 at 4:42 pm

      Totally with you Courtney- your comment makes me want to make pie…

      Reply

Trackbacks

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