Easy No-Roll Pie Crust (for Blackberry, Raspberry, Peach, Rhubarb or Apple Pie)

You can use this recipe for any type of fruit pie. I like to pre-cook the pie filling to make sure I end up with a firm filling.

To make Blackberry, Raspberry, Peach, Rhubarb or Apple Pie — cut fruit into small pieces to measure 4 cups. Place into a saucepan with about a quarter cup of water. Add 1 cup of sugar. Bring to boil and cook until fruit is soft, stirring often. Mix 1/4 cup cornstarch into the remaining sugar and stir into the hot pie filling. Cook until thick. Then pour it into the crust and bake at 350 degree Fahrenheit for 30 minutes. Allow to cool before cutting.

  • 3 cups flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2/3 cup cooking oil (I like to use Grapeola oil)
  • 1/3 cup water or milk

    Measure all ingredients into a mixing bowl and stir with a fork. Pat into pie pan with fingers or use the back of a spoon. Use with your favorite pie recipes.

    This recipe will make enough for:

  • 3 eight-inch one-crust pies (or)
  • 2 eight-inch two-crust pies (or)
  • 2 ten-inch one-crust pies (or)
  • 1 ten-inch two-crust pie with a generous crumble crust.

    To make the crumble crust, use half of the mixture for the bottom crust and then add 1/4 cup brown sugar to the remainder and sprinkle on top of your pie filling.

    For a baked pie shell, bake the crust at 350 degrees for 15 minutes or until light brown.

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