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Wham Bam Pie Crust (+Video)

Wham Bam Pie Crust is the easiest pie crust ever! No rolling pins, no cold butter and no fuss but you still get a tender and flaky pie crust!

THE EASIEST AND FLAKIEST PIE CRUST

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

unbaked pie crust in a Pyrex pie pan.

NO ROLLING PIN, NO COLD BUTTER, NO TRICKS

But I need that crust to be easy to make. This crust is perfect for any one-crust pie. Like my Brown Sugar Pumpkin Pie, Southern Pecan Pie or Strawberry Pie. Or even for savory pies like Country 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.

TIPS FOR MAKING THE EASIEST PIE CRUST

There is no rolling out of the dough (unless you really want to.) 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. Also, if you can find it, use White Lily brand flour. It is amazing in baked goods!

pie crust shown unbaked in a pie pan with the edges of the crust shown crimped.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • all-purpose flour – I prefer White Lily brand flour – it will always be my favorite but I know it’s not easy to find outside of the the southern United States so just go with your personal favorite here – also, you cannot use self-rising flour in this recipe
  • salt – this gives it a bit of flavor without tasting salty and works well with sweet pies
  • vegetable oil – it seems like a strange ingredient in pie crust, you’d expect butter or shortening right? But trust me, it absolutely works! I have not used other oils but you want to use an oil with a neutral flavor because you don’t want to taste the oil in the pie crust
ingredients needed: all purpose flour, salt, oil and water.

HOW TO MAKE WHAM BAM PIE CRUST:

In a medium bowl, combine flour and salt. Stir in oil and water.

MIXING TOGETHER ALL-PURPOSE FLOUR, WATER, OIL AND SALT INTO A BOWL.

Mix until combined. Then form it into a ball.

forming pie crust 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.

easy homemade pie crust rolled into a bowl placed into a pie pan.

Now, start pushing down on your ball of dough and begin spreading it towards the sides.

Wham Bam Pie Crust pressed into a baking pie pan by a Caucasian hand.

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.

hand shown pushing the dough to the sides of the pie pan.

You can even get in there with your knuckles if you need to.

knuckles pressing down on the pie crust to get it to flatten out.

This is very forgiving dough. See that little tear there where I pulled the dough a little too hard?

unbaked pie crust shown spread out in the pie dish.

Just smush around the dough with your thumb or fingers. It’ll seal right back up.

thumb shown pressing the insides of the pie crust to even it out.

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.

finger pressing the inner bottom corner of the pie crust to thin it out.

 And then you can start to go around and crimp the top edges of the crust.

angled shot of unbaked pie crust in the pie dish.

Now, this does not have to be perfect. I don’t know about you, but I like those little imperfections in baking.

final photo of pie crust in pie dish with a red dish towel off to the side.

It lets folks know you made this all yourself. It’s rustic and it’s homemade. It should look that way.  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.

overhead photo of pie crust.

TO PRE-BAKE: 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.

CRAVING MORE RECIPES?

Originally published: September 2012
Updated & republished: October 2019

Wham Bam Pie Crust recipe

Wham Bam Pie Crust (+Video)

Wham Bam Pie Crust is the easiest pie crust ever! No rolling pins, no cold butter and no fuss but you still get a tender and flaky pie crust!
4.93 from 70 votes
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6

Ingredients

Instructions

  • In a medium bowl, combine flour and salt.
  • Stir in oil and water. Mix until combined.
  • Then form it into a ball. It will be thick.
  • Spray a standard pie pan with nonstick cooking spray. Put the ball of dough in the middle of your pie dish.
  • Start pushing down on the dough ball and begin spreading it towards the sides. Do as best as you can to evenly pull it up the sides. This will take a few minutes
  • 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.
  • 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.
  • Then you can start to go around and crimp the top edges of the crust.
  • Once it’s ready, fill with your favorite filling and bake according to your pie recipe directions.

Video

Notes

  • If you are using this crust in a recipe that calls for a pre-baked pie crust. Before baking, just make sure you use a fork and prick lots of little holes all over the crust. This will keep the crust from puffing up too much while baking.
  • Remember, this does not have to be perfect. It’s a bottom-only pie crust.
    It’s rustic and it’s homemade. It should look that way.
Course: Dessert
Cuisine: American

Nutrition

Calories: 289kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Sodium: 194mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




153 Comments

  1. 5 stars
    I am not a baker at all and have always struggled to make homemade pies. Thank you SO much for this recipe! I used it to make apple pie and it was perfectly flaky. You would never know how easy it was to make – so good! I really felt like a proper baker LOL

  2. 5 stars
    Our family has used this recipe for some time now. We even use it for the top crust. You need to use wax paper for the top and bottom and roll it out.Take the top paper off and position on the top of the pie. Crimp and cut the steam holes and bake.

  3. 5 stars
    My cousin, who worked as a caterer, gave me this recipe about forty years ago known as “pat-in-the-pan crust”. It is the best crust recipe I’ve ever had and is the only one I use. Always flakey and delicious!

  4. 5 stars
    I’ve been making this for a few years and it’s the only crust I make! I’ve always made it the day I need it, but I’m wondering how far ahead I can make it? Can you freeze them?

    1. So happy to hear that Sarah! That’s a good question. To be honest, I’ve only ever made it fresh but I don’t see why you couldn’t freeze it. I’ve just never tried it myself. If you give it a try, I’d love to know how it turns out for you!

  5. Hi! Can I use vodka in place of the water? Just chkg since I hear it’s great in crusts…thank u…

  6. 5 stars
    This was easy so I liked that! It looked great out of the oven…used it as the crust for a lemon meninge pie…But it was very crumbly after it was baked….going to give it a try again…

  7. 5 stars
    Easiest pie crust ever, will definitely make again. Extremely tender/flaky!
    Question- could this be used for an 8×8 or 9×13 bottom only crust? If yes, any change to the directions?

  8. 5 stars
    Very easy and good.

    I haven’t mastered squishing the ball of flour. For uniform consistency I roll my ball. It will stick to your rolling pin and counter unless you use plastic wrap.

  9. 5 stars
    I made it and loved it. Thanks so much. I have never been good at the messy homemade versions, and won’t eat the story bought junk…sooooo I am happy now!

  10. 5 stars
    The easiest and best pie crust I have ever had and ever made in my life I put a little bit of butter to grease the pie pan I use this to make a fresh strawberry pie and it’s excellent!!!

  11. 5 stars
    Brandie, thank you so much for this recipe! I’m a pretty good home cook and baker, but a classic pastry pie crust is something I have never been able to master. I’m not even good with the ready-made pastry crusts that you unroll and drop in the pie plate–even those fall apart! I decided to give Wham Bam a try–it was so easy and it turned out great! I think I will try swapping some melted butter for some of the oil to get that great buttery flavor next time. Love love love it!

  12. 5 stars
    Love this recipe and have had great results. I substitute 1/4 cup of melted butter and 1/4 of oil. Just to get a little bit of butter flavor.
    Always make my crusts now.