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Sara's Saucepan Pie Crust

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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!

Source: Radio, November Winter 2008

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
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  • donaldpace
    23 JUN, 2015
    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
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply

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