Basically every kind of pie save a few more complex custards are incredibly easy. “Easy as pie” right. Seriously, pie is crazy easy to make.
I usually buy the fridge crusts. They are better than the frozen. Better enough I can’t be bothered making my own crust, although I have done so. If you don’t have a food processor it’s a ton of work, kind of takes the pleasure out of the whole “easy as pie” thing. At least for me.
I’ll add: bread. Lots of bread is complicated, but not all bread is complicated. This is the easiest bread I know.
Sixty Minute Bread from “The Minimalist Cooks Dinner” by Mark Bittman
3 cups all-purpose flour
2 teaspoons “Instant” yeast (NOT active, not rapid-rise – instant or “bread machine” yeast)(SAF brand recommended)
2 teaspoons salt.
(optional: tsp of black pepper, dill, oregano, or dried herb of choice, half-cup of grated cheese of choice. Add to dry ingredients)
Combine flour, yeast and salt in a bowl. Add 1 & 1/4 cups warm water all at once stirring with spoon and mushing with your hands to incorporate as needed. Add additional water by the Tablespoon, if needed, until a ball forms.
Shape the dough into a round by turning the ends under (recipe says you can also form into a long loaf, but this never works for me), using only enough flour to allow you to handle the dough. Place dough on a cookie sheet.
Let rise in the warmest spot in your kitchen while you preheat the oven to 425F.
Bake 30-45 minutes, until crust is golden-brown, crisp & firm. Allow to cool most of the way before slicing (if you can wait…).
Because it contains no fat, this bread does not keep more than a day well sealed. Not to worry. 2-4 people can devour it at a sitting.
May substitute 1 cup of whole wheat flour. If so, rise an hour if possible.