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!



Ingredient Checklist


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

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

  • 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.

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

Cook's Notes

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 (7)

11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
This was the worst pies crust I ever ate. Top it off, recipe did not make enough for a 8 inch pie and did not have how long to bake or even temperture in recipe in the directions.
Rating: 5 stars
I just made this and if most of you are like me I never keep all purpose flour this just made the best and easiest pie crust ever and it will be flaky to Thanks Martha and Joyce from Georgia
Rating: Unrated
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.
Rating: Unrated
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
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
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!