Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Sara's Saucepan Pie Crust 3.8 (11) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2020 Print Rate It Share Share Tweet Pin Email 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! Ingredients ⅓ cup cooking oil ¼ cup water 1 cup self-rising flour Directions 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. Rate it Print