I hate making pie crust. I hate rolling it out and keeping it from sticking…and I hate trying to get it rolled even and trying to make it into a circle. I just hate all that. Blech. If I come across a recipe that calls for TWO pie crusts, I just skip it. If that makes me lazy…well, then so be it.
But this pie crust, I make it ALL. THE. TIME. It’s so easy. I’ve been making it for almost 10 years now. It’s my go-to recipe for a single-crust pie. You just mix it up, pat it in the pie dish, and you’re all set. It’s a pie-crust miracle. Thank you, Betty Crocker!
For our first installment of Cooking Through Stacy’s Stash, I thought I would choose my favorite cookbook ever. My mom bought this for me when I got married. It’s the Betty Crocker Cookbook – Bridal Edition. I’ve used it SO much. It’s one of the best wedding gifts I got…and probably one of the few that I actually remember. Good job, Mama!
Mom knew I loved it lots, so she got one for my sister too and all my cousins when they got married. Smart thinking. So, if you’re needing a wedding gift any time in the future, this is an excellent option.
They don’t make this particular version anymore – it’s got a new cover. Does that make me old? For the record, I’m 31…I think. Sometimes I forget how old I am and have to ask Barry. Does that happen to anyone else?
So, how are we making over this recipe? Easy! The original recipe calls for all-purpose unbleached flour, salt, vegetable oil, and water. Since we only use whole wheat flour around here, and I kicked out vegetable oil a long time ago, I just switched these ingredients out for whole wheat pastry flour (the equivalent of soft white wheat berries, ground) and melted coconut oil.
It still turns out great every time – and I think it’s even better with the wheat crust. If you are having a hard time finding whole wheat pastry flour, check your local Amish store or bulk food store.
I used refined coconut oil, but if you wanted to use virgin coconut oil, it would give it a slight coconutty flavor. And by the way, coconutty is not a word – but it totally should be. I need to write my own dictionary.
Mix up the dough, pat it out in the pan, and flute the edges. I am not very talented at fluting the edges (or fluting the flute for that matter), so I always do the pinch method. Now you can pour in the filling or bake it first – whatever your recipe calls for.
I used this particular crust to make Custard Pie from Lynn’s Kitchen Adventures for my Mother-in-Law. I like buttering her up. I caught Barry eating just the pie crust…so that’s high praise in my book.
Pat-In-The-Pan Pie Crust
Original recipe from Betty Crocker
- 1 1/3 cups whole wheat pastry flour (you could likely just use white wheat flour)
- ½ teaspoon salt
- 1/3 cup melted coconut oil
- 1 tablespoon cold water
- In a small bowl, mix flour, salt, and oil. It will come together quite nicely.
- Add cold water and continue mixing until the water is all soaked up. Gather into a ball.
- Press into a 9 inch, greased pie plate. Flute edges as desired.
- Fill and bake right away as recipe calls for or baked at 475 degrees for 10 minutes or until light brown. Cool.
Yield: 1, 9 inch pie crust