Super Simple Pie Crust

Butter, sugar and flour are all you need for this cookie-like, buttery crust that is pre-baked and makes the perfect foundation for a number of fruit or cream pies.

I rarely make pie, but when I do, I always think to myself, “why don’t I make more pies?!”

I love pie! Any flavor will do because what I really want is the crust. I like to sneak an extra sliver or chip off the edges from the pan just to increase my crust-to-filling ratio. However, making homemade pie crust can be tricky. I have had some epic crust fails, which always seem to happen at Thanksgiving—the pinnacle pie-eating occasion. Thus, I don’t make a lot of pies.

There is one pie crust that my mom makes that is so simple, with only three ingredients and no rolling, that it is darn-near foolproof. She got the recipe for the “butter-crust pastry” out of a Pillsbury cookbook she received as a wedding gift more than 50 years go.

It’s kind of a cookie-like crust, and my mom likes to top it with fresh strawberries—best when they are hand-picked by my dad.

“We like to top it with a dollop of whipping cream,” Carol said.

The Secret Sauce

In addition to its great crust, my mom’s strawberry pie has a velvety, smooth filling that, when combined with fresh strawberries, is to die for. I was kind of surprised when I learned about the secret ingredient my mom uses to make her strawberry pie: Junket Danish Dessert. It’s a powdery mix that has been around forever (it’s vintage!) and one that you make just like Jell-O or instant pudding—by adding water and heating. It can be used to make pudding, pie filling or glaze.

My mom remembers her own mother, my grandma Hilma, using this product for her pies.

And, while I am quite sure that highbrow foodies would scoff at using this product that contains artificial flavors and color, I am not one of those people. I appreciate the flavor and consistency it brings to my pie and love that it makes it so easy to make a really good filling.

Just like my mom, I simply followed the directions on the back of the packaging which direct you to dissolve the mix in some water, bring to a boil, stir and cool before adding fruit. It doesn’t get much easier than that!

My mom’s strawberry pie with the no-fuss filling along and simple crust just may put me on the path to fulfilling my dream to make (eat!) more pie!