A super easy oil-based pie crust, that's delicious and flaky without any chilling time, filled with
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
¼CupMilkplus more for brushing
1TbspApple Cider Vinegar
4CupsDiced Fruitsee recipe note
1tspPumpkin Pie Spicesee recipe note
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.
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.
Easy Pie Crust with Any Fruit Filling Recipe from Slumber & Scones https://www.slumberandscones.com/easy-pie-crust-with-any-fruit-filling/