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
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!
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
HOW TO MAKE WHAM BAM PIE CRUST:
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. 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 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 (+Video)
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 Tablespoons water
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.
Nutrition
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.
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.
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!
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.
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).
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).
is this for an 8 or 9 inch pie pan?
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.
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!!
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!
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!
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.
This is the recipe I have had for years. Mine calls for Mazola oil and use the Saran Wrap. The crust is wonderful
Can i sub out oil for butter?
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). 🙂
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.
Thanks for this quick and easy recipe, my husband favorite pie, pecan, may get made more often now!!!!
Let me know how it turns out for you Sandy! Hope you love it!
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!!
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.
Ooo…so excited! First time ever I made a decent pie crust. Some folks are born bakers and everything they touch turns out perfectly. Maybe I’m just stupid but it never has for me until now. Thank you SO much for this recipe. Everyone raved over it and wanted the recipe! Of course I sent them to you. Love your site Brandie. Thank you for sharing these easy recipe for those of us who want to make good food but don’t necessarily have the time (or the skills – ha!) to make them. But you still make us look like experts!! Love!
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.
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!
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!
Coming your way from Mary at Sweet Little Bluebird. This looks like just the recipe I've been looking for!! Yay!!
Easy
This recipe is just as easy to mix everything in the pie pan. No need to grease the pan.
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!!
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
What is AP flour? Also…Did I miss how to do a top crust for this? Do you just crumble it over the filling?
AP would be All -purpose 🙂
This recipe is for a single pie crust. If you want a top crust, then you need a double pie crust recipe.
She was talking about the picture where the crust was used for the Butter Crumble Apple Pie.