Instructables
Picture of Easy Bottom-Only Press In Pie Crust
Do you love home made pie, but feel intimidated by the thought of making your own crust? Me too! Did you know you don't have to perfectly combine flour and butter and try to roll it out to get a tasty pie crust? Well, now you do!


This is my take on a press-in pie crust, based on this recipe. This is not going to be a flaky type crust - but it is very simple to do, quick, and means you can say you truly made a from-scratch pie!
 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients

Picture of Ingredients
If you do much baking at all, you probably already have everything you need to make this pie crust!

You will need:

>   1.5 cups flour
>   1 teaspoon salt
>   1.5 teaspoon granulated sugar
>   0.5 teaspoon cinnamon
>   0.25 teaspoon vanilla extract
>   0.5 cup oil (I used coconut oil)
>   2 tablespoons milk


Also:
>   1 pie plate/tin
>   sundry measuring cups/spoons
>   fork or something with small tines to prick the dough
>   an oven pre-heated to 425 degrees Fahrenheit

Step 2: Measure out your ingredients

Picture of Measure out your ingredients
In your pie plate/tin of choice, measure out the flour, cinnamon, salt, and sugar.

Then, measure in your oil, milk, and vanilla.

Step 3: Mix the dough

Picture of Mix the dough
Now, mix the dough until all the ingredients are combined and it stops sticking to stuff.

I was able to do this by hand. I first used one hand to sort of stir it so most of the flour got exposed to liquid. When it started balling up a little, I used both hands to smoosh it together. When it actually came together at the point in the picture, the goop on my hand from the initial stirring came right off :)

This is very easy to mix, it probably took less than 3 minutes to go from measured ingredients to this point. Do note, though, that it is on the crumbly side when it is all mixed - it will stick when pushed together but it won't form a cohesive ball like say bread dough.
ndana11 days ago
so I see you baked the crust so I'm new to baking and this might sound silly but what about making a pumpkin pie will it be OK to add the pumpkin pie on the crust and then baking the crust again with the filling is that ok???? please help??
taransa (author)  ndana11 days ago

I have not tried it with pumpkin but I don't see why it wouldn't work :) When I make my apple pie, the raw filling goes in to the pre-baked crust and then the whole thing is baked again. If you look at my apple pie (step 7) the filling goes nearly to the top of the crust, so it stays fairly moist.

http://www.instructables.com/id/Pomegranate-Apple-...

I'd certainly give it a try, and let us know how it turns out!

ndana11 days ago
I just don't want to burn the crust!!!!
kenbob2 years ago
I like this! Great Instructable. Now I want pie though...
taransa (author)  kenbob2 years ago
Thank you very much! Nothing quite like a good pie ....

You could always make this one ;)
kenbob taransa2 years ago
I was just thinking about trying a Banana Rhubarb recipe I have ( using a crumble or such for top crust of course:)

* 3 cups sliced fresh rhubarb, about 1 pound
* 3 medium ripe bananas, peeled and sliced
* 1 cup sugar
* 1/4 cup orange juice
* 3 tablespoons flour
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 tablespoon butter, cut in small pieces

In a large bowl, combine rhubarb, bananas, sugar, orange juice, flour, salt, cinnamon, and nutmeg. Spoon mixture into the pastry-lined pie plate and dot with butter. Roll remaining pastry into an 11-inch circle for top crust. Place over the fruit filling and flute all around. Bake pie at 450° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer, or until pie is nicely browned. Cool to serve.
taransa (author)  kenbob2 years ago
Ok that actually sounds really amazing! Thanks for the recipe, I'm gonna watch for rhubarb now ... :D
scoochmaroo2 years ago
Clever tips! I like how you make it all right in the pan.
taransa (author)  scoochmaroo2 years ago
Thank you! When baking, you can never conserve too many dishes I think ...