10-Minute Pie Crust

IMG_1306 If I had a dollar for every pie crust tutorial/recipe I’ve read I could probably buy a tank of gas for my van. I’ve rolled so many pie crusts you’d think I’d be really good at it by now. But every time I use a pie crust recipe that involves a rolling pin I’m disappointed. They’re always tough! I know it’s something I’m doing, but I can’t seem to get a good crust rolled out no matter how many times I try.

But that’s ok. I have this recipe that involves no rolling pin! It takes less than ten minutes to make and comes out perfectly flaky every time. This is only for a bottom crust, because it is pressed into the pan so there’s no way to make a top crust with it. All our favorite pies use a crumb topping or none at all, so this works great for me.

This can be used with both sweet and savory pie fillings.

10-Minute Pie Crust


1 C. whole wheat pastry flour 2/3 C. unbleached flour 2 t. sucanat or sugar* 1 t. salt 1/2 C. melted butter (or coconut oil) 2 T. milk

1. In a medium bowl stir together the flours, sucanat and salt with a fork. Add the melted butter and milk and stir just until it starts to hold together in large crumbs.


2. Scrape the large crumbs into a pie pan and begin pressing the crumbs together in the bottom. Work the crust out and up the sides of the pie pan until it’s as thick or thin as you like. We like a pretty thin crust so I press out and up until I can see some light through the crust (see the sides in the top photo?). Trim the excess from the top edges.

3. For an unbaked crust, pour in pie filling, then top and bake according to pie recipe. For a baked pie crust, line the crust with foil, bake at 450 degrees for 8 minutes, remove the foil and bake for another 5 minutes. Let cool completely. Fill and bake according to pie recipe.

*You can omit the sucanat if you want, just use less salt-like 1/2 t.


Notes: You can wrap either the unbaked or baked pie crust tightly with plastic wrap and freeze for up to 2 months before using.

Yield: One bottom crust for a 9” or 10” pie pan.

This is adapted from my Aunt Carrie’s recipe.