Monday, September 10, 2012

Wham Bam Pie Crust


I will be the first person to tell you that I am not great or anywhere near awesome at baking.
I mean, I manage, and with practice, I've gotten better over the years.
I've developed a lot of shortcuts and helpful tricks to make it easier on me.

And, I'll also admit, I don't have a lot of patience for baking.  Don't get me wrong. I love the outcome of all those efforts.  But if you've ever seen my kitchen after I'm done baking, it is like there were 10 people in there whipping up massive amounts of baked goods rather than one simple Momma just trying to bake a cake.  It is a disaster.  Flour and egg shells, measuring spoons, bowls and vanilla extract are all over my counters.  Why do I feel the need to use 3 sets of measuring spoons and 7 different measuring cups?

I have no idea. 

I never said I was efficient.

Anyhow, I often use shortcuts.  I like frozen pie crusts. 
Many of them are really good these days since many companies have really stepped up the quality of ingredients.  But sometimes I want to use my own pie pans instead of the one that comes with the frozen crusts.   And sometimes, that rustic look of a totally homemade pie just does something to me.  I love the look of an imperfect, golden, flaky crust that has been crimped by my fingers (ok, my slightly arthritic fingers).
But I need that crust to be easy to make.  This crust is perfect for any one-crust pie.
Or even for savory pies like Tomato Bacon Pie.

It's called Wham Bam because you don't have to worry about cutting in cold butter or
 shortening like you do normal pie crusts or add in super cold ice water.  Also, there is no rolling out of dough.  You stir it together and push it around with your fingers into the pie pan.  It takes just a bit of time to spread it all around.  But keep in mind, it's the bottom part of your pie crust, it doesn't have to be showcase beautiful. It's very forgiving.  But it's also tender and flaky and bakes up to a beautiful golden color.
Ingredients:
1 3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
2 tbsp. water



Directions:
In a medium bowl, combine flour and salt.
Stir in oil and water. 
 Mix until combined.
Then form it into a ball.
 Spray your pie pan with nonstick cooking spray. 
It's not really necessary but I just want to doubly make sure there is no sticking and it makes this dough just a bit easier to spread in the dish.
 Now, start pushing down on your ball of dough and begin spreading it towards the sides.
Do as best as you can to evenly pull it up the sides.
You'll want plenty of dough up the sides too so you can crimp it at the top edge.
 You can even get in there with your knuckles if you need to.
This is very forgiving dough. 
See that little tear there where I pulled the dough a little too hard?
Just smush around the dough with your thumb or fingers.
It'll seal right back up.
 Make sure you also press down into the bottom rim of the pan too to spread out the dough and so it's not too thick.
And then you can start to go around and crimp the top edges of the crust.
  Now, this does not have to be perfect. 
I don't know about you, but I like those little imperfections in baking.
It lets folks know you made this all yourself.
It's rustic and it's homemade. It should look that way.
I used it here for my Butter Crumble Apple Pie (recipe coming soon!)
It bakes up beautifully golden and tender and flaky.
It makes the perfect base for any of your one crust pies.
And even the least-experienced of bakers can manage this easy and forgiving crust.

To Prebake:

Poke crust with a fork, all over the inside of the crust (so it doesn't puff up too much while baking). Or if you have beans, you can line your crust on top with foil and then put beans inside to weigh it down to keep it from puffing up. Then bake at 400F degrees for about 10-15 minutes (maybe a tad longer). It should be golden in color. 





73 comments:

Galexi Cupcakes said...

Now that is a crust even I can get with..thank you for sharing it with us all. Btw, since I've discovered your blog, I can't stop reading it. I love the simplicity of your recipes, the ease of how they come together especially for a full time working mother and wife, girl scout leader ect and how delicious they are..Keep 'em coming. Now that apple picking is under way in the Hudson Valley, NY, this pie dough recipe will come in handy!! Pls. share that apple crumble recipe asap. lol
Jackie

The Country Cook said...

Thank you so much Jackie! That really means the world to me to hear! The Apple Pie recipe is coming up on Wednesday. I hope you love it if you give it a try! :)

Lisa Boyer said...

I am totally addicted to your blog!! Being a busy mother/grandmother/chief cook and bottle washer (LOL)..it helps to have someone out there that can share tips and recipes to make my life a little easier. After being diagnosed with fibromyalgia last year,it's been a little difficult to have the energy and enthusiasm that I once had, but your blog makes me smile and gives me that little "umph" to get busy! Thank you and God bless...

mamamia said...

I love how easy this looks! Maybe I'll make pie more often now that I've found your easy crust recipe. Pinned!

Have a great week! :)

The Country Cook said...

Oh Lisa ((hugs)), you bless me with your kind words. My own Momma has fibromyalgia and I understand the challenges of "energy" since I have a lupus-like autoimmune disorder and my joints give me troubles some days along with no energy. It lifts me up to know that these recipes make it just a bit easier for busy folks. Thank you for taking the time to comment.
Mamamia - hope you like this crust recipe and thank you so much for pinning!

Lisa Gealy said...

Do you have to pre bake the crust?

Jessica@AKitchenAddiction said...

I need to try this! Can't wait to see the recipe for butter crumble apple pie!

The Country Cook said...

Lisa, it just depends on what you are filling it with. Apple Pie - no. Strawberry Pie - yes. For recipes that call for a pre-baked pie crust, you will need to prick the crust with a fork so it doesn't puff up like crazy while baking. Hope that helps!

Joan Hayes said...

Brandie, this is perfect! I can make a pie crust but it always looks ugly and when I try to fix it, well, lets just say I don't make a lot of pies, lol. Can't wait to give this a try. Pinned.

Terriann said...

I got this recipe from my mom who got it from her mom, that goes back at least 75 years! If you want to roll it out, use two sheets of wax paper. After it is rolled out, loosen the top sheet and replace, then flip and remove the bottom sheet. Use the loosened sheet to lift, flip and place the crust, then just pull it off. I use this crust for all kinds of pies including meat pies.

Lauren S. said...

What time/temp would you use for pre-baking this crust? I found this on Pinterest this morning, and ran out to my local farmers market to get strawberries to make strawberry pie, I am so excited! Thanks for the recipe!

The Better Baker said...

Yum yum...oh how I LOVE this kind of EZ!!

Unknown said...

Have you ever tried to make the crust with melted butter? I have a thing for butter in the crust, guess I can try it.
I tried your Salisbury Steak Recipe and it is to die for!!! It will become a regular here.

Kalamity Kelli said...

Thank you! I've never tried to make a pie crust but I'm going to pin this one and give it a go next time I make a pie!

Medeja said...

I always find it difficult to make a good crust, so I just buy it (shame on me:))

KimH said...

Yum! That looks beautiful & so easy! Not that a rolled crust is difficult, but I really do hate rolling them.. haha.
Thanks!

Becca @ Amuse Your Bouche said...

Oooh this looks nice and easy. Would you add a little sugar to the dough if you were making a sweet pie?

Tara said...

No more Crisco messes! Yay! I'm so excited to try this in the fall! Thank you! I never used a rolling pin anyway, but this means Crisco is for cookies only now. Yay!

Anita at Hungry Couple said...

I'm all in favor of simple. I make an olive oil and buttermilk crust that's as easy as this and perfect for savory tarts.

Paloma Pea said...

Thank you for this wonderful recipe! It was direly needed, believe me!

The Country Cook said...

So happy you like this one!

Denise Young said...

I can't wait to try this pie crust recipe, LOVE all your recipes!
One question, What time/temp would you use for pre-baking this crust?

Thanks a bunch..

Erika said...

Thank you so much for this pie crust recipe. I have avoided homemade pie crusts for years, but I really wanted to make a homemade pie crust for my Big Mom's sweet potato pie. I tried your recipe this afternoon and it worked! The crust tasted delicious, light, and flaky. I still need work on making the sides look pretty, but the taste is dyno-mite!

Elisabeth said...

I make a pie crust that is so similar to your recipe. It's the best.

2 cups AP flour
1 1/2 tsp. salt

Add to a measuring cup, but do not stir:
1/2 cup vegetable oil
1/4 cup milk

Pour all at once into flour mixture. Stir just until combined.
Roll out between two sheets of waxed paper.

It's perfect all the time!

Anonymous said...

What temperature and how long do you bake pie shell? Didn't see in recipe.

Anita McQuiston said...

I can tell you right now this is going to be my favorite pie crust recipe! I love to make my own pie crust but don't do it often..Since you've posted this I will.. Love it and thank you for posting it

Anita McQuiston said...

I am sure going to be using this recipe..I really like to make my own pie crust but don't do it often But I will now after seeing this post.. Thank you so much for sharing!!

Anonymous said...

What is AP flour? Also...Did I miss how to do a top crust for this? Do you just crumble it over the filling?

Anonymous said...

This recipe is just as easy to mix everything in the pie pan. No need to grease the pan.

Anonymous said...

AP would be All -purpose :)

Donna V said...

Easy

Danni Baird @ Silo Hill Farm said...

Coming your way from Mary at Sweet Little Bluebird. This looks like just the recipe I've been looking for!! Yay!!

MaryKaye said...

just enjoy all comments. Thanks so much








Brandie @ The Country Cook said...

Great tip!!

Brandie @ The Country Cook said...

Prebaking instructions: For a prebaked crust, you would need to poke crust with a fork, all over the inside of the crust (so it doesn't puff up too much while baking). Or if you have beans, you can line your crust on top with foil and then put beans inside to weigh it down to keep it from puffing up. Then bake at 400F degrees for about 10-15 minutes (maybe a tad longer). It should be golden in color. Hope that helps!

Anonymous said...

Lisa, I totally agree. I have Sjogrens Syndrome (sister to Lupus) and Fibro and most recipes are too complicated and time consuming, making cooking/baking almost impossible these days. Since I've discovered this blog, I'm addicted! It takes complicated and makes it much more simple and they don't take forever to prepare. So Country Cook, thank you, for finding short cuts that still produce wonderful food but don't consume all my energy. God bless you and keep those recipes coming. Thank you so much.

DenisonChangos said...

I am so excited to try this. My body can't process fats like the butter or crisco and I really wanted to make a pie. I think I might be able to eat pie again. Thanks so much!

Anonymous said...

Dampen cabinet top (to keep the waxed paper from scooting around) and roll the ball of dough out between two sheets of waxed paper. Much easier than trying to work it out to shape in pan.

Pam Gurganus said...

Ooo...so excited! I think even I, crust challenged, might be able to do this! I've been craving tomato pie and am going to try this today! Thank you! :)

Margie said...

As Beth Howard of The World Needs More Pie says, "Pie is not about perfection."

If I ever made a perfect pie crust, I'd be afraid to eat it.

Anonymous said...

My dad always used this recipe for pie crust...I have my own recipe that I always go to and after reading the recipe it brought back so many memories of him bragging about how good his crust was. He passed away 7 years ago and I had totally forgotten about that recipe...think I may be baking a pie this weekend. Thank you for allowing me to remember and use this recipe!!

sandy hamblen said...

Thanks for this quick and easy recipe, my husband favorite pie, pecan, may get made more often now!!!!

Tiphanique Montgomery said...

Can i sub out oil for butter?

Brandie S. said...

Hi Tophanique, I only use oil. I can assure you that you will still get a flaky crust. If you are looking for more of a butter flavor, you can add a tad bit of butter extract to this (can be found in the spice aisle where the other extracts are located). :)

Brandie S. said...

Let me know how it turns out for you Sandy! Hope you love it!

chubbybunny said...

You only bake the crust blind if you are using a cold or pre-cooked fillling.

bluegrass said...

I LOVE your blog and all your recipes, yep I am a facebook follower also, I do have a question about the crust I see you are using all purpose flour....as opposed to using self rising flour, is it all purpose flour that is the trick to making the crust?? I have tried some things before that I seen had all purpose flour, and because I would generally use self rising since that is what was in my pantry...I would love to know when is it Essential to use all purpose flour?

chubbybunny said...

I was given a similar recipe over 40 years ago. The only difference is that mine uses cold milk in place of the water, and a sweeter, if you are making a dessert pie. (Leave out the sweetener for a savory pie.) It's called "Mix-in-the-Pan Pie Crust". You don't even need a separate bowl to mix it in. By the time you're ready to press it out, the pie pan has already been coated with oil. And, if you don't roll it into a ball, and leave it spread out in the pan, it's quicker to fill the pie plate, since some of the dough is already around the sides of the pie plate. Even if all the ingredients are not completely mixed, pressing out the dough will fully combine all of them.

If you are into a healthier crust, you can also use a combination of whole grain flour with AP.

For an 8 1/2 or 9 inch pie plate:
1 1/2 cups flour (you can use half all-purpose with half whole grain)
2 teaspoons granulated sugar, confectioners sugar, or honey (if using honey add with the wet ingredients)
½ t. salt
1/2 cup oil or soft butter (I have always used all oil)
2 – 3 tablespoons cold milk (start with 2 and add more if too dry)

For a 10″ pie plate:
2 cups flour
2 1/2 teaspoons sweetener
2/3 teaspoon salt
2/3 cup oil
3+ tablespoons cold milk

Directions
In a pie plate, place the flour, sweetener, and salt and combine well with a fork. Add the fat and milk, and continue to combine. When all the ingredients are fully combined, start pressing it out to fill the bottom and sides of the pie plate. Flute the edges as you would normally do.

For a blind-baked crust, prick well with a fork and bake at 400 degrees for 12 – 15 minutes. Check it as it bakes, pop any bubbles that form with the tines of a fork, and press flat with the fork. Keep an eye that it doesn’t get too brown. Let cool and fill with a cool filling.

For a single crust filled pie, fill the crust and bake per the recipe instructions.

For a double crust pie, double this recipe and roll out each crust between 2 layers of saran wrap (with no flour). Remove the top layer of plastic wrap, and flip the crust into the pie plate. Carefully press into the plate, using the saran wrap to help you move the crust to where you want it, and then remove the saran wrap. Repeat for the top crust, seal, and flute. Bake as per your recipe time and temperature. This makes a very thin crust, which saves a lot of calories.

I also make 1 1/2 times this recipe for a crust base in a 9 X 13 pan, such as the Peach Kuchen I make often, when I'm catering. I can gather the crust into a ball and drop pieces around the base of the pan, and then press it into a flat layer. I think this recipe would also be good for a fruit pizza. Please let me know if you try this, and how it turned out. I've always had rave reviews and give out this recipe all the time.

chubbybunny said...

You can also find a butter flavor anywhere you can find Wilton supplies - WalMart, Michaels, etc. I use it in my wedding cake frostings, and it is clear. It might be a better buy, value wise, than purchasing it in the spice aisle.

Anonymous said...

Hi Bluegrass, self rising flour has other ingredients in it so you can cut back on the ingredients you must add. However, these ingred.( baking soda, baking powder, etc) are not needed for pie crust. Bread flour uses several different grains so as to combine their proteins for better, finer textured bread. All purpose flour is just that, used for most purposes. Simplified. While this is not complete info, I do hope it helps.

Becky said...

My 11 year old loves to cook! She has been asking me to teach her how to make pie crust from scratch, which I haven't done in years. Your pie crust recipe is the answer. I cannt wait to give it a try!

Anonymous said...

I love to bake, especially pies, and I flatter myself that I do a good pie crust. But this is awesome for days when I want a pie but don't want to mess with rolling out a crust. Thanks!

Anonymous said...

GMSHenry53 wrote: I normally use a purchased prepared pie crust when making quiches and pies because I'm all thumbs when trying to make one the conventional way. So, I tried this the other day when making a quiche. It was so tender and flaky! I really was quite surprised at the taste of it as well. All total, I give this 5 stars or 5 thumbs up! Will use this from now on!!

Mary said...

This recipe is for a single pie crust. If you want a top crust, then you need a double pie crust recipe.

Melody said...

I use this recipe and I've found using the small end of a pizza/pastry roller works great for stretching the dough around in the pan. I roll it out right in the pan, then form it with my fingers.

Anonymous said...

is this for an 8 or 9 inch pie pan?

Anonymous said...

Can this dough be made ahead and refrigerated? If so, for how long? Would like to make up dough today (25th) for Thanksgiving this Thursaday (28th).

Marie said...

What do you mean by the word blind? I am making a homemade chocolate pecan pie(2). So I am thinking not pre-cooked??

Marie said...

Thank you!

Ebony said...

Blind baking is when you pre bake the pie shell and usually use pie weights while pre baking it. But since you're making pecan pies and they usually take a long time to bake you do not have to pre bake your pie crust.

Anonymous said...

Will this recipe work if I want to roll it out to make the strips for the top of a minced meat pie?

WiiZii said...

Just used this crust for a pumpkin pie and it came out great. Thanks! The last time I made pie, the crust was frustrating and turned out ugly (but edible).

Julie Vozobule said...

I used this recipe to make one of favorite pies a berries and cream from Betty Crocker cook book on Sunday. I had the last of it today and the crust was just as good it was on Sunday. I will be making crust again.

Mary Glenda said...

It is so good to see this recipe in 2014! The first time I saw it used was back in the 1950's when my Auntie used it. She filled it with a cream cheese and blueberry filling that was so delicious. Seeing your recipe brought back so many fond memories of her great pies that she shared with many many people in our little town. In fact, I think she used this recipe exclusively for her crusts. Thanks for bringing it to the front for me to see again as I had forgotten it. Now I can use it again, with good memories AND with consistently good results!

Jeanette Schade said...

I have a gluten intolerance, has anyone tried this with a gluten free flour and if so, what kind and how did if turn out? I'd really appreciate any comments.

nika s said...

Can this pie crust be use for homemade pot pie?

Brandie Skibinski said...

I've never tried this with gluten-free flour. If you do give it a try, I'd love to know how it turns out for you! You can use this for a chicken pot pie crust. It is really versatile!

Anonymous said...

Made it once...I'm making it twice!! Perfect pie crust when your out of butter or don't feel like making a mess ;) thanks so much for sharing!!

Anonymous said...

I made this pie crust this evening and I think it came out right. I've never tried a pie crust before and I'm not sure what a perfect one is suppose to be like. Mine came out since and firm, until you cut into it and it became a flaky, semi crumbly thing. It was really good, but totally different than what I'm use to. I'm use to a very firm crust, this one was very delicate and flakey almost crumbly when you ate it.

Anonymous said...

I have been using this recipe for over 40 years. I originally found it in a 1956 Betty Crocker cookbook. I lost the recipe a few years back so I am very happy to find it here. I have always rolled it out between 2 pieces of waxed paper. I have never had it stick, it's perfect everytime. Thank you so much.

Anita said...

You have made my life easier since i first found one of your recipes on pinterest and have followed you since. Now I follow you on facebook too and know I can always check your website for dinner ideas that are quick and easy. I love how you have a pic of all the ingredients together.I just got your pie crust recipe and am eager to try it. It is one of the things I cannot seem to master. My Mother made wonderful pie crusts but that is one talent she did NOT pass on to ME! Wish me luck and I'll let you know how it turns out! Again thanks for sharing, you are making a difference in this girls life!

Anonymous said...

I made this crust at Easter time, for my Pecan pie.. Used coconut oil.. It was delicious, and wonderful!

Anonymous said...

I made this today and added Parmesan cheese to the crust since I was making a savory dish. Wonderful!