Crazy Crust Pie – A Quick and Delicious Fruit Pie with a Surprise Crust!
This Crazy Crust Pie is a game-changer! Forget rolling out traditional pie dough—this pie’s crust forms magically as it bakes. With just 10 minutes of prep time, you’ll have a warm, fruity dessert on the table in under an hour. Perfect with any fruit filling you choose, it’s a versatile treat that’s guaranteed to impress!
Equipment
- Large mixing bowl
- Whisk or electric mixer
- 9-inch pie plate
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or margarine softened
- 3/4 cup milk
- 1 egg
- 1 can 21 oz fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.)
- Sugar or cinnamon-sugar for sprinkling
Instructions
- Mix the Batter:
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, and egg. Whisk or beat until smooth and creamy.
- Assemble the Pie:
- Grease a 9-inch pie plate thoroughly. Pour the batter evenly into the pie plate.
- Spoon your chosen fruit pie filling into the center of the batter, leaving about 1 inch around the edge. Do not stir.
- Sprinkle the top with sugar or cinnamon-sugar, depending on your filling.
- Bake the Pie:
- Preheat your oven to 375°F (190°C). Bake for 35–40 minutes, or until the crust is puffed up, golden brown, and fully cooked.
- Cool and Serve:
- Allow the pie to cool for about 10 minutes before slicing. Serve warm with whipped cream or ice cream.
Notes
Customizable Fillings: Use any fruit filling you like, such as peach, cherry, blueberry, or blackberry.
Dairy-Free Option: Substitute butter with plant-based alternatives and use almond or oat milk.
Gluten-Free Option: Use a gluten-free flour blend with xanthan gum.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Dairy-Free Option: Substitute butter with plant-based alternatives and use almond or oat milk.
Gluten-Free Option: Use a gluten-free flour blend with xanthan gum.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.