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.
So easy and turned out great!! Thanks for sharing this recipe!!
I tried out many crusts this Thanksgiving. This one was right up with the top for taste and texture. So guess which one I am making for my Christmas morning quiche? THIS ONE! Because I just mixed it IN the pie plate, pressed it out, did my edge, in SO LITTLE TIME. I followed your recipe exactly. I cannot believe how easy this is and how tasty. I am 65 and have been baking pies and quiche since I was 18. I am not sure I will ever roll another pie crust again, except to make a lattice top! Thank you!
I’m wondering if this can be made ahead and frozen until using? I know I do freeze others I have made.
Can the pastry recipe be used to bake butter tarts or mincemeat tarts
Hi Brandi! Could coconut oil be used instead of vegetable oil. The unflavored kind.
I’m wondering the same thing. I’m going to try this recipe out with unflavored coconut oil. Eh, what the heck, why not.
for pumpkin pie.do i put the filling in unbaked crust?
Hi Donna – yes that is correct. 🙂
Thank you for this recipe. I used it many years ago and had lost the recipe, so I am so glad to have it back. It really does make a flaky, tender crust.
Love hearing that Pat! Thank you so very much!
People used to compliment my grandmother’s pies as much for the flakey the crust as the filling. I distinctly remember that this is the ONLY pie crust recipe my grandmother ever used. She actually mixed it right in the pie pan and then pressed it out. I have never seen this recipe posted. Thank you so much!
Love hearing that Leann! And you are right, you could totally mix it up right in the pan. I believe some folks called it “Mix in the pan crust.” Ha!
Was just wondering; I’m making your pecan pie, do I bake the piecrust first for a bit before adding the pie filling? I hate when the piecrust is mushy on the bottom.
Hi – I’m wondering what size pie plate I should use. Is this for an 8” or 9” standard size (not deep dish)? Also, if I want to make a bigger pie, can I just double the recipe? Many thanks ❤️
Hi Vera, this will work for an 8-inch pie pan. Hope that helps! 🙂
I use this successfully in a deep dish, larger (Watkins, to be exact) ceramic pie plate. There was plenty to press up for a nice fluted edge. But I do like a thin crust!
My mother discovered this recipe and used it forever after. She urged me to try it and I’ve been using it forever after!
I pass it on to friends constantly. It is so very easy and the taste and texture are great! Like some other commenters, I roll it between sheets of waxed paper. So easy! Now I will try your method of just using the pie plate to form it. I also love the name Wham Bam. It’s very fitting. Thanks for sharing this recipe.
I have never heard of this before. I am so surprised. Thank you so much! I will try this with your crock pot chicken pot pie.
Hope you love it Dolores!
Thank you! As much as I love baking (I call it my therapy lol) I absolutely hate baking pies because of all the hassle making the crust. This is so freaking easy and only messes up a bowl and measuring cup…oh and a fork, I’ve been busy baking all day for Christmas when I realized I had forgotten about dinner – had some leftover booked bacon in the freezer, some shredded cheese that needed to go plus I had bought more eggs than I needed so I used this recipe to throw together a quiche. I will definitely use this recipe the next time I need a last minute pie of some kind!
I hate making pie crust. Really excited to try out your recipe. Can
I use olive oil instead of vegetable oil. .
Thanks.
Diane
I use (Sam’s) Pancake Mix = AP Flour for this & many other things. Tried your recipe yesterday & it was great. Suggest only use 1/4 tsp Salt . Also, Used your Strawberry Pie Glaze recipe, but used 1/2 package of Strawberry Jello + the rest of ingredients & cooked the berries in the glaze sauce to low boil rather than pouring over the berries.. Mashed the berries a little. Put Vanilla pudding in shell first, let set, then added cooled glazed berries. Perfect.
Thanks for a great pie crust that is easy.
I made this yesterday and the taste was wonderful. I did find that it was hard to spread it in the pie plate so I ended up heating the dough in the microwave for 20 seconds and that seemed to help some, but there was no way I could roll it even between wax paper it was way to crumbly which was disappointing because the flavor and flakiness were perfect after baking and I would love to be able to use it for a two crust pie . Maybe next time I will add a bit more water and see if that helps.
This was the only recipe I have used ( For Years ) Next pie I make will try yours They are pretty near the same. 1 CUP Flour 1/2 cup Crisco 1/4 cup water dash salt. I have always rolled mine out.
Yep, mine just uses oil instead of shortening but it really couldn’t be simpler! I think we sometimes think pie crust has to be difficult by cutting in butter or using some special ingredient. But this truly comes out flaky without any tricks needed! 🙂
What kind/brand of oil do you use?
Hi Peggy, any vegetable oil will work. I usually use Lou Ana but Crisco works great too.
This was HEAVENLY. and ridiculously easy! Like another commenter said above – why have I been making it so hard on myself. This was AMAZING!
This is exactly how I am feeling! EASY PEASEY!!! Hubby and I may be wondering why we’ve gained a little weight, because this is THAT easy and THAT good!
I would like to know how to use yeast for breads and also make a cheesecake
I have always been afraid to make a pie. My crust always was too hard. This one is easy and flakey. Thanks!
So glad you were able to master this easy pie crust!
I have used this recipe for about thirty years and would never go back to old way. So easy and so good.
I have a recipe almost the same as this using Mazola Corn Oil that you form into a ball,place it on Saran Wrap,tear off Saran Wrap and place on top of ball mixture and use a rolling pin to spread the dough.Works really good on 2 crust pies
Thanks Kath001- this one is my old stand by and never fails me. So glad you are enjoying it as well.
Like Patricia commented above, this is the way my mama taught me to make a pie crust (the recipe varies just a tiny bit, but not much), and I think she learned it from her grandma. And as another commenter mentioned, I just put all ingredients into the pie plate, mix it with my hands, and pat it out. I want to dirty as few dishes as possible. 🙂 I would like to add that it turns out much better in a glass pie plate than it does in a metal, so if anyone tried it in metal and didn't like it, give it another chance in glass.