Some time ago, my Mother told me all about this great recipe for pie crust that she got from her good friend Loraine. I listened to her, but to be honest, it didn’t mean a whole lot to me. I didn’t intend on ever baking a pie. I have never been gifted in the area of baking. Plus, I knew I could eat my Mother’s pies whenever she made them, so I really wasn’t concerned how she made them…just so long as I got to eat them! But, as you may recall, I have been on somewhat of a pilgrimage of sorts to improve my baking skills (remember Bake It or Leave It?) So, as I began this pilgrimage, I remembered my Mother’s pie crust and decided I would give it a try. She said it was the easiest crust she had ever made. Easy…that is the word that hooked me in.
Like all of my favorite recipes, Liquid Pie Crust has just a few ingredients: flour, water, canola oil, and a pinch of salt. So, why is it called “Liquid” pie crust? This one I figured out all by myself! It is because this recipe uses a liquid oil, instead of a solid fat like butter or Crisco.
After you have gathered all of your ingredients, you just mix them all together. After a couple of turns of the spoon, it looks like this:
After about 20 seconds, it looks like this: (So simple!)
Okay, I LOVE this next step! Lay plastic wrap down on your surface (mine was pretty narrow, so I ended up using two strips wide.)
This recipe is for one double crust. What in the world does that mean? I had to look it up. It means that it is enough dough to make one pie that has a bottom crust and a top crust (like berry pies) or enough to make two pies that use one prebaked shell, like Coconut Cream, Lemon Meringue or Banana Cream. (Don’t laugh that I had to look that up. I’m new at this, and I’m sure that I’m not the only one that didn’t know that…or at least I hope so!) So, cut your dough in half.
Place your dough on top of the plastic wrap and cover it with more wrap. Do you see why I love this part? First of all…no clean up!
Roll the dough between the two pieces of plastic wrap. So easy!
Roll it into a circle. Here is my circle. Bahahahaha! Yep…circle!
Oh well, close enough. It will fit!
Take off the top layer of plastic wrap. Lift the bottom wrap (and along with it the crust). Place the crust in the center of your pie dish. I didn’t get it centered the first time (or the second, or third, or fourth…) but no worries. Leave the wrap on and you just flip the dough back into your hand and try again. Worked like a charm!
Now it’s time to remove the plastic wrap…
And you are left with the most beautiful pie crust. Seriously…this is my very first pie crust ever. Oh, I’ve used those store bought ones that come out of a box, but believe me when I tell you that this was much easier (I could never unfold those silly crusts without ripping or cracking the crust, no matter how long I let it warm up!)
At this point, if you are making a pie that requires you to have a top crust, you will fill this crust with your filling. Then, using the same plastic wrap method, roll out the remainder of your dough and place on top. I am making a cream pie using my Grandma’s Cream Pie Mix, so I need to bake my crust. I know that at this point other bakers would do something fancy with the edges of their crust, but I didn’t want to push my luck, so I just trimmed mine off with a knife along the top edge.
I have read some recipes in the past that suggest placing dry beans on top of your crust so it doesn’t bubble in the middle during the baking, but my Mom said that she never has that problem with this crust. I poked a few holes with a fork for good measure, but I’m really not sure I even needed to do that. Bake the shell at 450°F for 9 to 12 minutes until golden brown.
Look at how beautiful this baked! I had absolutely no issues with the crust bubbling up in the middle.
The only issue I can see is probably from a choice I made to cut my crust off even with the top of the pie dish. See how it shrunk during baking? I guess there is a reason other bakers do fancy things with their edges! Oh well, once I filled it with awesome Coconut Cream Pie filling and meringue, you couldn’t even notice. See the complete pie HERE.
I cannot express enough how easy this was. And it was pretty quick! So, if you find yourself in the position of already cooking your Coconut Cream Pie filling then realizing you haven’t made the crust to pour it into, you can whip this up in 10 to 15 minutes and save the pie! But seriously, who would be that stupid!
- 2 cups flour
- 2/3 cup of canola oil
- 1/3 cup water
- Pinch of salt
- Mix all ingredients together.
- Roll 1/2 the dough between plastic wrap.
- Place in pie dish.
- FOR ONE CRUST RECIPE: Bake at 450°F for 9 to 12 minutes until golden brown. (Makes 2 - one crust pie shells.
- FOR TWO CRUST RECIPE: Fill pie crust with filling. Repeat step 2 with remaining dough. Place on top of filling according to pie recipe. Bake according to pie recipe.