# Hideously Easy, Fool-Proof Pie Crust Recipe **URL:** \ **Category:** Cafe Society\ **Created:** [November 14, 2015, 10:20pm UTC](https://boards.straightdope.com/t/hideously-easy-fool-proof-pie-crust-recipe/737595 "2015-11-14T22:20:19Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![HeyHomie](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/heyhomie/32/207_2.png) [@HeyHomie](https://boards.straightdope.com/u/HeyHomie)\ **Post date:** [November 14, 2015, 10:20pm UTC](https://boards.straightdope.com/t/hideously-easy-fool-proof-pie-crust-recipe/737595/1 "2015-11-14T22:20:19Z")
I used to have a pie crust recipe that almost impossible to screw up. No rolling no kneading, none of that. Using it would have gotten you thrown out of any respectable culinary program, but for Thanksgiving dinner around the family it worked every time. It had few ingredients - flour, oil, salt and a smidgen of water, IIRC - but I don’t remember the proportions. Unfortunately I’ve lost it. Does this ring a bell to any pastry chefs in the house? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 14, 2015, 11:17pm UTC](https://boards.straightdope.com/t/hideously-easy-fool-proof-pie-crust-recipe/737595/2 "2015-11-14T23:17:21Z")
I don’t know that one, but smash graham crackers/cookies into a powder, add melted butter until they come together, is the one I generally use for pumpkin pies and cheesecakes. That’s about as foolproof as it gets. (I can make a proper pastry crust, but I prefer cookie crusts for these types of pies.) ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 14, 2015, 11:58pm UTC](https://boards.straightdope.com/t/hideously-easy-fool-proof-pie-crust-recipe/737595/3 "2015-11-14T23:58:50Z")
> [@HeyHomie](#): > > I used to have a pie crust recipe that almost impossible to screw up. No rolling no kneading, none of that. Using it would have gotten you thrown out of any respectable culinary program, but for Thanksgiving dinner around the family it worked every time. > > It had few ingredients - flour, oil, salt and a smidgen of water, IIRC - but I don’t remember the proportions. > > Unfortunately I’ve lost it. Does this ring a bell to any pastry chefs in the house? A pastry made without cold butter or lard is hard to imagine being edible, but I’m not a pastry chef. ---
**Author:** ![CT\_Damsel](https://avatars.discourse-cdn.com/v4/letter/c/dfb087/32.png) [@CT\_Damsel](https://boards.straightdope.com/u/CT_Damsel)\ **Post date:** [November 15, 2015, 12:36am UTC](https://boards.straightdope.com/t/hideously-easy-fool-proof-pie-crust-recipe/737595/4 "2015-11-15T00:36:47Z")
[oil pastry pie shell](https://books.google.com/books?id=8DQHBAAAQBAJ&pg=PA327&lpg=PA327&dq=flour,+oil,+salt+and+a+smidgen+of+water&source=bl&ots=kTZ9gXnG03&sig=bl58xE7_iazNpPCJT9DWgGDH7pc&hl=en&sa=X&ved=0CCcQ6AEwAmoVChMI9fGf3ZeRyQIVA0QmCh179QAp#v=onepage&q=flour%2C%20oil%2C%20salt%20and%20a%20smidgen%20of%20water&f=false) google books site ---
**Author:** ![Sunny\_Daze](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sunny_daze/32/438_2.png) [@Sunny\_Daze](https://boards.straightdope.com/u/Sunny_Daze)\ **Post date:** [November 15, 2015, 5:32am UTC](https://boards.straightdope.com/t/hideously-easy-fool-proof-pie-crust-recipe/737595/5 "2015-11-15T05:32:10Z")
There is also the frozen pie crust option, if you’re keeping it simple… ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [November 15, 2015, 6:12am UTC](https://boards.straightdope.com/t/hideously-easy-fool-proof-pie-crust-recipe/737595/6 "2015-11-15T06:12:49Z")
I’ve made pies, both sweet and savory, with a rice crust. I take cooked rice and a binder (I usually use an egg and maybe a little milk) and pat it into the pie pan and then fill it. I don’t think a two-crust method works with this; I’ve only made one-crust pies by this method. The crust is solid and doesn’t crumble much. ---
**Author:** ![Tara57](https://avatars.discourse-cdn.com/v4/letter/t/4bbf92/32.png) [@Tara57](https://boards.straightdope.com/u/Tara57)\ **Post date:** [November 15, 2015, 6:07pm UTC](https://boards.straightdope.com/t/hideously-easy-fool-proof-pie-crust-recipe/737595/7 "2015-11-15T18:07:59Z")
It sounds like a pat in the pan pie crust. Does this look familiar? > **[Pat-in-Pan Pastry](https://www.bettycrocker.com/recipes/pat-in-pan-pastry/bd055bce-e405-4daa-b99f-57d54fcc66aa)** > > No rolling is needed for this crust! Use it for pies that have only a bottom crust. Try it for Pumpkin Pie as well as for pie crusts that are baked before being filled. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 15, 2015, 6:24pm UTC](https://boards.straightdope.com/t/hideously-easy-fool-proof-pie-crust-recipe/737595/8 "2015-11-15T18:24:00Z")
I learn something new every day.