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Sara's Saucepan Pie Crust

Joyce in Georgia, an "Everyday Food" radio show listener, recently called in to share her mom's saucepan pie crust recipe. Other listeners have been asking about it, so here's the recipe. Enjoy!

Sara's Saucepan Pie Crust

Source: Radio, November Winter 2008


  • 1/3 cup cooking oil
  • 1/4 cup water
  • 1 cup self-rising flour


  1. Bring cooking oil and water to boil in a small saucepan -- it takes just a few seconds! Then remove from heat.

  2. Add 1 cup flour and stir. It will quickly pull away from the pan and form a ball. Don't overstir.

  3. Place into a pie plate (non-greased) and wait a few minutes for it to cool enough so you can touch it with your fingers.

  4. Press out evenly into the pan, pushing it up the sides with your fingers. Pinch a decorative edge. That's it!

Cook's Note

We like to prebake for a few minutes for a cooked pie. Bake completely for a cream pie. A perfect recipe for this crust is French Coconut Pie.

Reviews (5)

  • Deborah from PA 2 Jun, 2012

    This crust is wonderful - so crisp and light. When I heard it on the radio, I couldn't believe a thin crust would stay crisp for days, but it does (Sara said 3 days, but we've never had a pie for 3 days). I've made cocoanut, lemon silk, chocolate and strawberry glazed - all great.

  • woodensandals 28 Nov, 2010

    I made this crust for a vegan pecan pie. It was very easy, but I increased it by 50% to make sure it would cover my pie plate. It just filled a standard 9" pyrex pie plate.

    Pros: Vegan friendly, crispy, easy

    Cons: lacked flavor (understandable w/out butter), Stuck to dish when cutting pie

  • SharynSowell 27 Jul, 2010

    What a nice all around crust. I used it for an apricot pie with brown sugar streusel topping and my friends were all raving about how pretty it was and delicious it tasted. It vanished immediately. I had plenty to cover my pie plate and it was super easy. Yummy! Joyce is right, it was eaten to the very last crumb. And with olive oil it was fairly healthy, too.

  • georgiacook 21 Feb, 2010

    This is Joyce--can't believe my 84-yr old mom's recipe is on the web--how cool is that? To make the crust fit--watch out for the crust where the bottom of the pan meets the sides. You will tend to get a thicker area, so don't be afraid to pat that area to thin it out and push it right up the sides. Should be enough to do a little crimped edge around the rim, too. This crust is seldom left on the plate!

  • txtwyst 2 Dec, 2008

    crust is great. however, i could barely get it to cover a standard pie plate. i tried adding 1/4 of the recipe and still didn't do the job. next time i will double it. but it turns out VERY crisp and STAYS crisp. i made a buttermilk pie to try out the crust and even after day 3 in the fridge, crust was STILL flaky!

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