Easy Pie Crust with Any Fruit Filling
A super easy oil-based pie crust, that's delicious and flaky without any chilling time, filled with
Servings 10 Slices
Calories 191kcal
Ingredients
- 1 Cup Flour
- ½ tsp Salt
- ½ Cup Vegetable Oil
- ¼ Cup Milk plus more for brushing
- 1 Tbsp Apple Cider Vinegar
- 4 Cups Diced Fruit see recipe note
- ¼ Cup Flour
- 2 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice see recipe note
- ½ tsp Sparkling Sugar optional
Instructions
- Preheat the oven to 400°F. In a medium mixing bowl, whisk together the flour and salt. Add in the oil, milk, and vinegar and stir. You can start with a spoon, but once it combines, it's easiest to use your hands until it forms into a uniform dough.
- Separate the dough into two pieces, and roll each out into a 11-inch diameter circle, between two sheets of parchment paper. A trick is to draw a circle on the parchment, so you can easily see the size. Wet your fingers to patch any holes, if needed.
- Set aside one piece, and place the other into a 9-inch pie pan. To easily transfer the crust, loosely wrap it around your rolling pin.
- In a large mixing bowl, toss the fruit with the flour and spices until thoroughly combined. Dump the fruit mixture into the pie pan. Then cover with the other crust. Use a paring knife to cut a few vent holes in the top crust.
- Pinch the edges of the crusts together, If you have excess crust trim it or fold it over, and pinch between your fingers to create a ruffle effect. If you use a ruffled pan, you can easily follow the shape of the pan for the crust.
- Brush the top crust with milk, and then sprinkle with sparkling sugar if desired. Bake for 20 minutes. Then lower the heat to 350°F, cover the outer crust with aluminum foil, and bake for 40-50 more minutes, until the fruit filling is bubbling through the vents, and the top crust is a light golden brown.
- Allow to cool for at least 30 minutes before cutting. Serve warm with whipped cream or vanilla ice cream.
Notes
- Fruit: You can use any combination of pie fruit in this recipe. I love mixed fruit pies, and they always come out delicious. Pear, plums, apples, peaches, nectarines, strawberries, rhubarb, seedless grapes, and blueberries will all work well. I used a 50/50 combo of pears and plums.
- Spices: To keep things simple, I suggest using a pre-mixed pie seasoning, like pumpkin or apple. However, you can use any combination of cinnamon, nutmeg, ginger, cloves, and allspice for your own flavor.
- If you prefer a single crust pie, halve the crust recipe. Or use it as is to make two pies. You can top fruit pies with any type of streusel instead of a second crust.