Crazy Crust Pie is a fun, vintage-style dessert where the crust forms while it bakes—no rolling, no pressing, just mix and pour. It’s a magical pie-meets-cake hybrid that works beautifully with any fruit filling, making it as easy as it is delicious.
Why You’ll Love This Recipe
- No pie crust to roll out—just mix and bake
- Extremely versatile with your favorite pie fillings
- A unique combination of pie, cake, and cobbler
- Perfect for beginner bakers or quick desserts
- Great served warm with a scoop of ice cream
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Butter or margarine, softened
- Milk or water
- Egg
- Pie filling (apple, cherry, blueberry, etc.)
- Optional: cinnamon, nutmeg, or vanilla extract
directions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
- In a mixing bowl, beat the softened butter with sugar until fluffy.
- Add egg, salt, baking powder, flour, and milk. Mix until a smooth batter forms.
- Pour the batter evenly into the prepared pie dish.
- Spoon pie filling into the center of the batter, leaving a 1-inch border around the edges.
- Sprinkle cinnamon sugar over the top if desired.
- Bake for 35–55 minutes, or until the crust is golden and a toothpick inserted in the crust comes out clean.
- Cool before slicing. Serve warm or at room temperature.
Servings and timing
- Yield: Serves 6–8
- Prep Time: 10 minutes
- Cook Time: 35–55 minutes
- Total Time: 45–65 minutes
Variations
- Use homemade pie filling with fresh fruit and a little sugar and thickener
- Swap butter for margarine or shortening for different texture
- Add spices like cinnamon, nutmeg, or vanilla to the batter
- Try a savory version with meat and vegetable fillings using a reduced-sugar crust
- Top with streusel or oats before baking for added crunch
storage/reheating
- Store covered at room temperature for 1 day or refrigerate up to 3 days
- Freeze after cooling completely for up to 2 months
- Reheat in a 325°F oven until warmed through
- Best served warm with ice cream or whipped cream
FAQs
1. What is Crazy Crust Pie?
It’s a dessert that creates its own crust while baking—no pastry dough needed.
2. What kind of filling can I use?
Any canned or homemade fruit filling works—cherry, apple, blueberry, peach, etc.
3. Is it like a cobbler?
Yes, it has a cakey crust like cobbler but is shaped and served like pie.
4. Can I use fresh fruit?
Absolutely—just add sugar and cornstarch to thicken it.
5. Can I make it gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
6. Why does the batter go under the filling?
The filling stays in the center while the batter rises around it to form a crust.
7. Do I need to chill the dough?
No chilling needed—just mix and bake immediately.
8. Can I use margarine instead of butter?
Yes, margarine or even shortening works in this recipe.
9. Does the crust stay crisp?
It’s more cakey than crisp—like a firm sponge with crispy edges.
10. How should I serve it?
Slice and serve warm or room temperature with whipped cream or ice cream.
Conclusion
Crazy Crust Pie is the ultimate easy dessert—no dough drama, just one batter, one pan, and endless filling options. With its magically formed crust and juicy fruit center, it’s a charming twist on pie that’s perfect for quick weeknight treats or casual gatherings. Give it a try and enjoy the sweet simplicity!
Print
Crazy Crust Pie
- Prep Time: 20 minutes (+1 hour chill)
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
An eye‑catching pie with a fun, wavy crust that shines with fruity filling—perfect for making dessert time feel festive and special.
Ingredients
- 2 cups all‑purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 12 tbsp (1 1/2 sticks) unsalted butter, cold and cubed
- 4–6 tbsp ice water
- 1 egg, lightly beaten (for egg wash)
- Filling of your choice (e.g., 4 cups fruit filling or 2 cups jam)
Instructions
- In a bowl, whisk together flour, sugar, and salt.
- Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Slowly add ice water, 1 tbsp at a time, until dough just comes together.
- Divide dough into two discs, wrap in plastic, and chill 1 hour.
- Preheat oven to 375°F (190°C). Roll out one disc on floured surface into a 12‑in circle; fit into a 9‑in pie pan. Trim edge to about ½‑in overhang.
- Roll second disc into another 12‑in circle. Using kitchen scissors or knife, cut slits or waves along outer edge, leaving a solid center.
- Fill prepared base crust with chosen filling.
- Lay decorative top crust over filling, align center, and press edges to seal; crimp or flute edge for visual effect.
- Brush top crust with egg wash; if desired, sprinkle coarse sugar.
- Bake 40–45 min until crust is golden and filling is bubbling. If edges brown too quickly, shield with foil.
- Cool at least 2 hours before slicing to set filling.
Notes
- Chill dough to make cutting decorative crust easier and prevent shrinking.
- Use scissors to create fun patterns—waves, zig‑zags, or petals all work well.
- If using fresh fruit, toss with a bit of flour or cornstarch to thicken juices.
- Switch up fillings—apple‑cinnamon, cherry, peach, or apricot jam all shine.
- Store loosely covered at room temperature 1 day, or refrigerate up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg