Speedy Homemade Pie Crust really does live up to its name and is a fabulous no-fail recipe. Not only is the recipe very forgiving, it only requires 4 ingredients. I promise it is one of the easiest pie crust recipes you can ever make.
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It’s amazing how combining four simple ingredients can turn into a flaky, delicious homemade pie crust!
One recipe will make a bottom and top pie crust or two bottom crusts. Furthermore, the dough doesn’t get tough if you happen to mess up when rolling it out. Simply form it back into a ball and roll it out again.
Some of our favorite rustic pies are apple, blackberry, pumpkin, cherry, apricot, blueberry, peach, and pecan pumpkin pie.
My mother and I have been making this recipe for years. We frequently make several crusts, use one and freeze the other. It’s so nice being able to grab a crust out of the freezer, let it thaw, then finish making a pie.
Start by combining all of the ingredients.
Next, place the dough between two sheets of waxed paper and slightly flatten it with the palm of your hand.
Now, roll the dough out. Make sure to roll the dough out a little larger than your pie pan.
Peel off the top layer of waxed paper. Gently place an upside-down pie pan on top of the dough. Flip the pie pan over and carefully peel off the waxed paper.
Gently pat the dough into the pie pan and trim off the uneven edges with a table knife.
Finally, pinch the edges of the dough to form a nice pattern. If baking a single crust, gently make holes on the bottom and sides of the dough with a fork.
Bake at 350 degrees F for approximately 20 minutes; or until golden brown. Cool completely. Fill with your favorite ready-made pie filling or pudding and refrigerate.
Speedy Homemade Pie Crust
One recipe will make a bottom and top pie crust or two bottom crusts. The dough will not get tough if you happen to mess up when rolling it out. Simply form it back into a ball and roll it out again.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup canola oil
- 1/4 cup milk
- Pinch of salt
Instructions
- Combine flour, oil, milk, and salt. Form a ball with the dough.
- Place dough between two sheets of waxed paper, and slightly flatten. Roll out the dough making it a little larger than your pie pan.
- Peel off the top layer of waxed paper. Gently place an upside-down pie pan on top of the dough. Flip the pie pan and dough over and gently peel off the second layer of waxed paper.
- Gently pat the dough into the pie pan and trim off the uneven edges with a table knife. Pinch the edges of the dough to make decorative ridge around edge.
- If making a single crust, gently make holes on the bottom and sides of the dough using a fork. This prevents crust from forming air pockets while baking and keeps crust uniform in shape.
- For a double-crust pie, fill the bottom pie crust with your favorite fruit pie filling. Repeat steps for rolling out dough; place top crust on top of pie. Using a sharp knife, cut 4 small slits in the crust. Optional: dot the top with softened butter and sprinkle of sugar.
- Bake in a preheated oven at 350 degrees F for approximately 20 minutes (for a single crust); or until golden brown. For a double-crust pie please follow individual recipe baking instructions.
- Remove pie from oven; allow to cool for 15 to 30 minutes before serving.
Shown are pictures of a coconut cream pie that I made using this pie crust that I made for this blog post. To make the filling I used the recipe for Strawberry Vanilla Cream Parfaits.
Similar no-bake filling options include chocolate pudding, pistachio pudding, lemon and banana cream, ice cream, cream cheese, and frosty peanut butter.
For the topping use either store-bought whipped topping, or you can make a homemade egg white topping.
Egg White Topping:
- Start by separating 4 egg yolks from the egg whites.
- Beat the egg whites for one minute.
- Slowly add 2 teaspoons of sugar and a pinch of cream of tartar.
- Beat until stiff peaks form and place mixture on top of your pie.
- With the back of a large spoon, randomly and quickly pat to form peaks.
- Broil for just a couple of minutes to brown the top.
- Add a final sprinkle of coconut.
Put your feet up, grab a cup of hot coffee and a slice of delicious pie!
What is your favorite pie recipe?
Linda
More great ideas:
Carla says
At what point do you freeze it? Before rolling it out? After rolling it out and still between the wax paper?
Blessed Beyond Crazy says
Hi Carla,
1) If I just want to freeze a single pie crust, I go ahead and roll the dough out and put it in a pie dish. Next, I cover it and place it in the freezer for use later.
2) If I want to freeze an entire pie, I go ahead and make the pie as if I am planning on baking it. However, rather than baking it, I cover the pie with aluminum foil and freeze it. The day I want to bake the pie, I completely thaw it, and then bake it as usual.
3) Yet another option is to go ahead and bake the pie, let it cool to room temperature, and freeze part, or all of it. I do this a lot too. If we can’t eat an entire pie within a few days I’ll cut individual slices and freeze them. When we want a piece of pie I simply thaw a slice or two and heat them in the microwave.
Please let me know if you have further questions.
Enjoy!
Linda
Yvonne says
Oh my!! I Finally Made A Crust!!! Thank You!!!! I’m a good baker but have never been able to make a crust. I’m eating it now, and I cannot believe how great it is!! I added kosher salt and celery seed for a crust and top of a chicken pot pie!! Held up great!
Thank you again!
Blessed Beyond Crazy says
Hi Yvonne,
Yay! I’m so happy that you enjoyed this recipe. It is one that I’ve been making for a long, long time and my favorite “go-to” pie dough. Your addition of kosher salt and celery seeds for a chicken pot pie sounds fabulous! Thank you for sharing this with us! Take care and thanks for stopping by and leaving us a message.
Have a great day!
Linda
A.Wilson says
I just made these as topping for my stew, i have to say you should use kosher salt and more like 3 pinches if you plant to use this for something savory. (meaty)
Blessed Beyond Crazy says
Thanks for the tip! I really never thought about using this recipe to make something savory. It’s always fun to learn how to modify recipes and Anna and I do it all the time to meet our family’s dietary needs.
Thanks for stopping by!
Linda
Claudette Kelly says
I’ve been making this recipe for over 50 years. It was in the back of my Betty Crocker cookbook under shortcuts. I’ve used all types of oil in it, always with great results.
Blessed Beyond Crazy says
Hi Claudette,
Wow, that’s good to know. My mother couldn’t remember where she found this recipe, but she’s been making it for at least 50 years as well. (She just turned 83 last Monday). I grew up making this pie crust recipe. It was great because if I messed it up while rolling it out or placing it in the pie dish, I could just roll it up again and start all over without the dough becoming tough.
Thanks so much for dropping us a note and letting me know about the Betty Crocker cookbook.
Have a good evening!
Linda
Sondos says
Finally found an easy pie crust recipe that doesn’t need cold butter and vegetable shortening!!
I’m totally gonna try this, but is this as flaky and good as the one the need butter ?
Thank you so much for sharing :*
Blessed Beyond Crazy says
Hi Sondos,
The beauty of this crust is that you can roll it out to be a thin crust or roll it out and make it thicker. I find that if you make it a tad bit on the thicker side it will be more flaky. This recipe is super easy to adjust too. If you feel it’s a bit on the oily side, simply cut back on the amount of oil or add a little bit more flour. It truly is a crust that you can re-roll over and over if you mess it up the first time and it will not become tough.
Good luck and happy eating!
Linda
amy says
I just made the crust, and followed the recipe and measurement exactly. I have not baked it yet but am wondering is the pie crust suppose to be super oily? My crust is extremely oily and I am hoping it will bake ok and be flakey. I am afraid the oil is going to keep it from cooking right. 3/4 cup plus 2 tablespoons canola oil is correct right? Your pictures do not look oily like mine. thanks
Blessed Beyond Crazy says
Hi Amy,
Yes, the crust will appear oily before baking but it will be fine once it’s finished baking. If you feel that it’s too much you can always cut back on it but just remember that the less oil used, the more crumbly the dough will be. I personally add the full amount of 3/4 cup + 2 Tbsp. and it works great. Let me know how it turns out for you. Good luck!
Linda
Beth says
Doesn’t it say in the recipe above that you use 1/2 C oil? NOT 3/4 C + 2TBS?
Blessed Beyond Crazy says
Hi,
Yes, please use 1/2 cup oil. If you feel the dough is a little on the dry side, simply add a little more oil until the dough isn’t crumbly.
Thanks,
Linda
Xena says
What can I substitute for canola oil? Will sunflower oil work too? And can I use this for chicken pot pie without pre-baking? Thanks!
Blessed Beyond Crazy says
HI Xena,
I have personally never used anything but canola oil but I would think that sunflower oil would work too. This recipe should work just fine for chicken pot pie too. I would suggest that you make your bottom crust a little thicker though. Please let me know how it turns out.
Thanks for stopping by!
Linda
Jess McKnight says
This is for 2 crusts, correct? You mentioned that at the beginning, but the directions didn’t say about diving the dough, so I wanted to make sure. Thanks!
Blessed Beyond Crazy says
Hi Jess,
One recipe will make two crust. You can use one for the bottom crust and the other for the top crust or you can make two bottom crust. I’m sorry that the directions were not more clear about dividing the dough. If I am personally making a top and bottom crust I will usually divide the dough to be more like 3/4 and 1/4. I will use the large portion for the bottom crust and the small portion for the top. This makes the bottom crust just a little thicker. If I am making two bottom crust then I will divide the dough 1/2 and 1/2.
Hope this helps and thanks for stopping by!
Linda
lyuda says
This looks great, especially with the egg fluff on top, but isn’t the egg white topping not cooked through all the way and still raw on the inside?
Blessed Beyond Crazy says
Hi Lyuda,
An egg white meringue is usually not cooked and therefore some people choose not to use an actual egg meringue. You can always substitute whipped topping for the meringue instead. Here is a great link I found about how to make the perfect meringue topping for pies: http://whatscookingamerica.net/Eggs/perfectmeringue.htm
Thank you for stopping by! Happy Cooking 🙂
Linda
Christine says
Snowed in today. Hubby was out so I gave him a quick grocery list. Have ingredients for Quiche and just needed ready made crust. He came home with a Graham cracker crust
Blessed Beyond Crazy says
Hi Christine,
Ha! Go figure, right? Hope you were able to make a quiche somehow anyway! lol
Thanks for stopping in!
Linda
Christine says
Can you use this for pies where the filling requires a long bake time, such as a pecan pie?
Blessed Beyond Crazy says
Hi Christine,
Yes, you can use this recipe for pecan pies. Yesterday my Mother made a homemade pecan and apple pie using this pie crust recipe and brought them to a party we hosted at our home. Everyone loved it and my family actually request that she makes pies for family gatherings.
I may suggest that for a pie that requires a long baking time you might want to roll out the crust a little more on the thicker side. That’s what I do anyway and it works great.
Have fun and I hope if you try this recipe you like it. It’s my favorite.
Linda
Gloria says
sounds like a great recipe and simple and i think i may try but what about the directions for freezing for later use
Blessed Beyond Crazy says
Hi Gloria,
You can easily freeze this recipe. Sometimes we bake a single pie crust, freeze it, then when we need it we let it thaw and fill it later with banana, coconut, or chocolate cream filling. We also make whole pies, (such as apple, cherry, peach, etc….) and freeze the whole pie. Whenever we are ready to bake the pie we simply let it thaw and bake it like normal. My Mother is a retired Home Economics teacher and she has been using this pie crust recipe ever since I was a kid. It is very forgiving too so if you mess up when rolling it out you can gather up the dough and start over. The dough will not become ‘tough’ no matter how many times you roll it out. Just be sure to roll it out between two sheets of waxed paper so you can pick it up and place it in your pie pan.
Hope this helps.
Happy baking!
Linda
Gloria says
ok thanks! sounds like just what i am looking for!