Back to Sara’s Saucepan Pie Crust
All Reviews for Sara’s Saucepan Pie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Ingredients
Ingredient Checklist
1/3 cup cooking oil
1/4 cup water
1 cup self-rising flour
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.
Gallery
Gallery
Ingredients
Ingredients
- 1/3 cup cooking oil
- 1/4 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.
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)
Add Rating & Review
11 Ratings
5 star values:
4
4 star values:
4
3 star values:
1
2 star values:
1
1 star values:
1
Reviews (7)
Add Rating & Review
11 Ratings
5 star values:
4
4 star values:
4
3 star values:
1
2 star values:
1
1 star values:
1
Add Rating & Review
11 Ratings
5 star values:
4
4 star values:
4
3 star values:
1
2 star values:
1
1 star values:
1
11 Ratings
5 star values:
4
4 star values:
4
3 star values:
1
2 star values:
1
1 star values:
1
11 Ratings
5 star values:
4
4 star values:
4
3 star values:
1
2 star values:
1
1 star values:
1
- 5 star values:
- 4
- 4 star values:
- 4
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 1
Martha Stewart Member
Rating: 1 stars
02/27/2018
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.
Martha Stewart Member
Rating: 5 stars
06/23/2015
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
Martha Stewart Member
Rating: Unrated
06/02/2012
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.
Martha Stewart Member
Rating: Unrated
11/28/2010
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
Martha Stewart Member
Rating: Unrated
07/27/2010
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.
Martha Stewart Member
Rating: Unrated
02/21/2010
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!
Martha Stewart Member
Rating: Unrated
12/02/2008
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!
Martha Stewart Member
Rating: 1 stars
02/27/2018
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: 1 stars
Rating: 5 stars
06/23/2015
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
Rating: 5 stars
Rating: Unrated
06/02/2012
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.
Rating: Unrated
Rating: Unrated
11/28/2010
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
Rating: Unrated
07/27/2010
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.
Rating: Unrated
02/21/2010
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!
Rating: Unrated
12/02/2008
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!
All Reviews for Sara’s Saucepan Pie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sara’s Saucepan Pie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
