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.
Someone mentioned pot pies in an earlier comment. I have been craving a good homemade pot pie for a while now. Does anyone have a good recipe?? Please!!
I've been makin oil crusts for years and my mother before that. If you like to roll out your dough, it is way easy if you do it between two sheets of waxed paper..then peel off the top and invert it into the pie dish. I like your method tho, and will try it. After all, since you fill over the crust, who says it has to be all smooth on the bottom?
You can also mix everything in pie dish and spread to form pie shell
Just wanted to come back and tell you how good this turned out. My family was totally impressed because I hardly bake. LOL
I love your blog.I love to bake, but making my own pie crust, I truly dread until now. Thanks to you and your so easy method of turning the intimidating(at least to me) pie crust making. It's not so much the actual making of the dough, as it is the rolling out the dough. I have tried several different ways with no luck. But I did it today with THIS recipe. Thanks again!
Hey there Bev, I hope you find this as easy as I do and it puts all your worries behind you.
I have been using this pie crust recipe for about 35 years. It was my mother-in-laws recipe and my husbands favorite but I never thought to push it around in the pie pan like that. I will try that the next time I make a pie and your right – the crust is nice and flaky.
This was amazing! I used it for lemon meringue pie. I too purchase my crusts. But this was simple, flaky and delicious. Thank you
I'm praying this pie crust works out for me. I HATE making pie crusts… this recipe may change my life! lol Thanks for the recipe!
Thank you so much for this.
My grandm0ther taught me years ago how to make fabulous rolled flaky crusts. But after 20 years of lupus, fibromyalgia and arthritis, I have resorted to Marie Callendar's frozen crusts. Very good and almost taste like scratch.
That said, this looks far easier than getting dressed and driving to the store! Plus, no preservatives or things I cannot pronounce!
Thank you! Can't wait to feel well enough to try this!
This is the same recipe I got from my mom but she rolled it between 2 pieces of wax paper. It is the BEST crust I have ever had – so flaky.
This looks so easy and yummy. I am about to bake my first pie ever so sorry if this is a stupid question…I'm making pecan pie. Am I supposed to bake the crust on its own first, and then add the filling and throw it in the oven again? Or am I supposed to put the filling in the pie crust while the pie crust is still raw and bake it all at once? Thanks!
I used your recipe a while back and it turned out Awesome! I pre-baked it and added strawberries and cool whip. Fantastic and easy! I will be using it tomorrow for a chocolate pie.
You are my hero. THANK YOU!
I always thought pie making had to be hard. I mean, you always need cold butter and someone told me one time to add vodka. It seemed like so much work! And I did it because I thought that was the only way. Turns out that is NOT the only way. I made this today and I can tell no difference between this seriously easy recipe and the harder cold butter one I’ve been making for generations. Why have I made it so hard on myself. This old dog is changing her ways! LOL. Thank you for sharing this forgotten recipe!!! Love your site Brandie (hugs)
I have been making pie crust with this recipe for as long as I can remember BUT I never mix it in another bowl! Just put all of the ingredients right in the pie pan and mix it there with a fork. Saves washing another dish~
And now I am going to try this in South Africa. It sounds wonderful. Thank you. You really are going global!
I made this today and added Parmesan cheese to the crust since I was making a savory dish. Wonderful!
I made this crust at Easter time, for my Pecan pie.. Used coconut oil.. It was delicious, and wonderful!
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!
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.
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.
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!!
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!
Can this pie crust be use for homemade pot pie?