Sara's Saucepan Pie Crust

While flipping through web pages, I ran across Martha Stewart's Radio Blog pages.  Since I don't have SAT radio, I didn't know this existed until I rented a vehicle in Miami for vacation travel.   After returning home, I had to investigate the blog pages    ...and I ran across this!!   Hard to believe something could be so simple, but it really works and tastes great.  Thanks again to Martha and Sara!  

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Sara's Saucepan Pie Crust

New Finds!, pastry

1/3 cup cooking oil
1/4 cup water
1 cup self-rising flour


Bring cooking oil and water to boil in a small saucepan -- it takes just a few seconds! Then remove from heat.

Add 1 cup flour and stir. It will quickly pull away from the pan and form a ball. Don't over stir....will make your dough tough. 

Place into a pie plate (non-greased) and wait a few minutes for it to cool enough so you can touch it with your fingers. Press out evenly into the pan, pushing it up the sides with your fingers. Pinch a decorative edge.  That's it!

Notes:  Everyday Food, M Stewart


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I blind baked the crust at 375F for 15 minutes.  Removed the pie weights and continued for 10 more minutes until firm and dry.  After cooling, I filled with a chocolate mousse and topped with freshly whipped cream.  So easy and quick....hope you enjoy!

Ready for blind baking 425F for 15-18 minutes

Crisp Golden Crust

Rich Chocolate Mousse with Fresh Whipped Cream

I have taken this to another level.....by adding two tablespoons of cocoa powder and two tablespoons Splenda.  The dough comes together just like a Pâte  à Choux or cream puff dough.   After patting into my 8" tart pan with a removable bottom, I smooth it out with the palm of my hand and then use a flat bottom straight side measuring cut to keep it an even thickness.

After a brief mixing

Smoothing out crust with measuring cup

Into the Freezer for 15 minutes resting time and to chill before blind baking

The crust cooled to room temperature and then I filled with a quick vanilla custard pudding mixture...so easy and tasty.   The crust almost has the consistency of a shortbread without all the butter calories.