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Crazy Crust Pie

Crazy Crust Pie

Crazy for Crust Pie: A Simple Delight for Busy Bakers

There's something undeniably comforting about a homemade pie. But sometimes, life gets busy, and whipping up a complicated crust can feel daunting. This recipe for Crazy Crust Pie is your answer – a delicious and easy pie that requires minimal preparation and delivers maximum flavor. It's perfect for beginner bakers, weeknight desserts, or when you're craving a taste of homemade goodness without the fuss.


  • For the Simple Crust:

    • 1 cup all-purpose flour – the base for the tender and flaky crust
    • ¼ cup granulated sugar – adds a touch of sweetness to complement the filling
    • 1 teaspoon baking powder – helps the crust rise slightly for a light and airy texture
    • ½ teaspoon salt – enhances the flavors of the crust and filling
    • ½ cup unsalted butter or margarine, softened – creates a moist and crumbly crust
  • For the Luscious Filling:

    • 3/4 cup milk – adds moisture to the batter and helps bind the ingredients
    • 1 egg – adds richness and helps bind the crust ingredients together
    • 1 (21-ounce) can fruit pie filling – your choice! Popular options include apple, cherry, peach, blueberry, or blackberry. Choose your favorite flavor or experiment with different fillings for endless variety.
  • For the Finishing Touch:

    • Sugar – for a simple and classic sweetness (optional)
    • Cinnamon sugar – a delightful combination for apple or peach pie fillings (optional)


  1. Preheat the Oven: Get your oven ready for baking by preheating it to 375°F (175°C). This ensures the pie bakes evenly and the crust becomes beautifully golden brown.

  2. Combining the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This incorporates the dry ingredients for the crust.

  3. Cutting in the Fat: Using a pastry cutter or two forks, cut the softened butter or margarine into the dry ingredients. Work the butter into pea-sized pieces. This creates a crumbly texture that will transform into a flaky crust when baked.

  4. Adding the Wet Ingredients: In a separate small bowl, whisk together the milk and egg. This creates a wet mixture that will bind the dry ingredients.

  5. Forming the Batter: Pour the wet ingredients into the dry ingredients with the cut-in butter. Using a rubber spatula, gently mix until just combined. Avoid overmixing, as this can result in a tough crust. The dough should be shaggy and slightly crumbly.

  6. Preparing the Pan: Grease a 9-inch pie plate with butter or cooking spray. This prevents the pie from sticking to the pan.

  7. Pouring the Batter: Pour the prepared batter into the greased pie plate. The batter will be thick and may not spread completely to the edges. Don't worry, it will cook and fill the pan as it bakes.

  8. Adding the Filling: Carefully pour your chosen fruit pie filling into the center of the batter. Leave about an inch of space between the filling and the edge of the crust.

  9. Sweetening the Deal (Optional): If you prefer a sweeter crust, sprinkle the edges of the exposed crust with granulated sugar. For apple or peach pie, use cinnamon sugar instead for a delightful flavor combination.

  10. Baking to Perfection: Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. A toothpick inserted near the center should come out clean.

  11. Cooling and Slicing: Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the filling to set for a cleaner cut and prevents it from spilling out.

  12. Serving Up Sweetness: Slice the cooled pie and serve it warm or at room temperature. Enjoy a slice on its own or pair it with a scoop of vanilla ice cream for an extra decadent treat.


  • Leftovers: Leftover pie can be stored in the refrigerator for up to 3 days. Reheat slices in the microwave or oven before serving.
  • For a Thicker Crust: If you prefer a thicker crust, use 3/4 cup of flour instead of 1 cup.
  • Homemade Filling: For a more personal touch, you can use homemade fruit filling instead of the canned variety.