This recipe, thanks to it’s pantry friendly ingredients, is hands down the easiest pie crust you’ll ever make! No “cutting-in” of butter or shortening is necessary and it works whether your water is ice cold or room temperature. With a little help even a child can make this pie crust, which to me is awesome!
Side note, this recipe was featured HERE on Deseret Book’s Time Out For Women blog. You can see it there as well as learn a little more about me and why I started cooking with food storage!
Easy Pantry Pie Crust
(makes 2 pie crusts — enough for one double crust pie)
3 cups flour
1 1/4 tsp. salt
2 tsp. baking powder
1 TBS sugar
1/2 cup shortening powder
2 TBS oil
1/2 cup + 2-3 TBS water
Whisk dry ingredients together in a medium bowl. Add oil and water and stir to combine. Roll about half of the mixture between a flexible cutting mat and wax paper (*or between two sheets of wax paper, I like the cutting mat base because it’s sturdy while rolling out the dough, plus it saves me a sheet of wax paper).
Once rolled, flip over and carefully peel back the cutting mat. Fit the dough with wax paper into a pie dish and peel off the wax paper. Repeat for the top crust. If wanting to make a lattice top, use a pastry wheel to cut lattice strips, removing from the flexible mat using a metal spatula.
Bake filled pie in a 400 degree oven for 40-45 minutes until crust is golden brown. After 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Cool at least an hour before serving.
Sun Oven Instructions:Bake using a dark, thin metaled baking dish. Spritz the top of the pie with water using a spray bottle before baking. After placing pie in the preheated sun oven, use a pencil to allow steam to vent from the closed oven door and bake for 90 minutes.
To make a lattice top, press the second half of the mixture between two flexible cutting mats before cutting with a pastry wheel. Carefully remove the strips with a metal spatula and weave as desired to top the pie.
I like sprinkling the crust with sugar before it heads into the oven. Bake at 400 degrees for 40-45 min. After 15-20 minutes of baking, shield the crust edges with strips of foil to prevent them from burning.
Let the pie cool for about an hour (or however long you can keep temptation at bay). Enjoy!
Baking in a Sun Oven
I baked a second pie in my sun oven, after preheating for an hour to about 350. I had a nice sunny day to work with and, as you can see, after 90 minutes (the same amount of time as baking bread) there’s some nice browning on the crust.