3 ingredient berry pie crust with self rising flour

Behold, the 3 ingredient pie crust with self rising flour. I created this recipe partially by accident when all we had on hand was self rising flour, and now it’s my very favorite pie crust, ever. Even while I was making it, I thought I was insane. It seemed like it was definitely going to lead to disaster, even as I was popping it into the oven. Yes, it seems crazy, but do not let that sway you – lean into the craziness and try something new. Self Rising Flour Pie crust

Our blueberry pie competition

Every year we go blueberry picking with our former neighbors as part of our annual tradition.  We have a blast and take millions of pictures, and then we take those berries and bake pies as part of an ongoing pie competition. Yes, there are trophies, but mostly you get bragging rights for the year with your big win. But, let’s be honest, in a pie competition where you are guaranteed pie, doesn’t everyone win?

Every year my husband is in charge of the recipe and he looks up different crusts and fillings, and typically rocks the competition for our family. As for me, I look for the easiest pie recipe I can find because no matter when we start planning the competition, I never seem to get my act together in time. It was one of those years when I created the self rising flour crusts out of pure necessity.

You’re welcome. 

The perfect 3 ingredient pie crust with self rising flour

This recipe requires a lot of trust. Please, trust me, it will work out fine. Actually, it will be more than fine. It will be delicious. 

You are definitely going to doubt your sanity and mine when you make this crust. It doesn’t look or feel like any crust you’ve ever worked with and you will undoubtedly think you are going to end up with a greasy mess at the end. Stay strong and do not give into doubt. Trust me. 

It only requires three simple ingredients, and goes with every single pie filling I’ve ever tried. I’m pretty sure it goes with everything, but feel free to tell me if I’m wrong.

Three ingredient self rising flour pie crust:

Pie Filling:

6 cups mixed berries

2/3 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon ground cinnamon

1 Tablespoon lemon juice

1 Tablespoon unsalted butter, cut into small pieces

Directions:

Preheat oven to 400°F (200°C). Mix all of the ingredients together until you have what looks like a greasy mess. That’s how it’s supposed to look, so don’t go adding extra flour or getting scared. Remember, lean into the crazy. 

Self Rising Flour pie Crust in bowl

When it is fully mixed, divide into two parts, with one ball a little bigger than the other. Set aside the smaller ball for the top crust.

Roll larger ball between 2 pieces of waxed paper until flattened and big enough to fit in your pie tin. Take off top wax paper sheet and flip crust into pie tin. Smooth out and press rim of crust into the pie tine.  Important: even if you have a great pie surface you love, use the wax paper for this recipe. Moving this crust is difficult and the wax paper allows you to flip it into the pie tin easier. 

Stir the berries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Add to pie tin. Place small pats of butter on top of the pie filling. 

Pie filling

Roll out the smaller ball of dough to make the top crust. Feel free to get creative and use cookie cutters, lattice cuts, or whatever you would like – just remember to leave a vent hole if you are using a solid sheet of crust for the top and crimp edges. Cover the edges with foil or a pie crust cover to keep it from burning. I use this pie crust cover from Amazon

Self Rising Flour Pie Crust uncooked

Again, I cannot stress this enough: your pie crusts will look weird. They will seem too dark, too moist, and much, much too greasy for a pie crust. TRUST ME, it will all work out fine. 

See? I told you so. 

Self Rising Flour Pie Crust

It’s definitely not perfect looking, but trust me, it’s AWARD WINNING. Someday I’m going to learn how to make a better lattice, but trust me when I say that no one will care a bit what your pie looks like once they have tasted it. Self Rising Flour Pie Crust 2Aaaaand now I’ve just realized I’ve got to hide this post from our former neighbors forever in order to preserve our secret weapon. 

Self Rising Flour Pie with bite

Looking for more self-rising flour recipes?

Check out our famous banana bread with self rising flour, shortcake with self rising flour, and cinnamon applesauce bread with self rising flour recipes. You won’t regret it!

Berry Pie with 3 ingredient pie crust with self rising flour

Berry Pie with 3 ingredient pie crust with self rising flour

You are definitely going to doubt your sanity and mine when you make this crust. It doesn't look or feel like any crust you've ever worked with and you will undoubtedly think you are going to end up with a greasy mess at the end. Stay strong and do not give into doubt. Trust me. It's amazing.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

Self Rising Flour Pie Crust

  • 3 cups self rising flour
  • 1 cup vegetable oil
  • ⅔ cup water 

Berry Pie Filling

  • 6 cups mixed berries
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 Tablespoon lemon juice
  • 1 Tablespoon unsalted butter, cut into small pieces

Instructions

    Preheat oven to 400°F (200°C).

    Mix all of the crust ingredients together until you have what looks like a greasy mess. That's how it's supposedto look, so don't go adding extra flour or getting scared. Remember, lean into the crazy. 

    When mixed, divide into two parts, with one ball a little bigger than the other. Set aside the smaller ball for the top crust.

    Roll larger ball between 2 pieces of waxed paper until flattened and big enough to fit in your pie tin. Take off top wax paper sheet and flip crust into pie tin. Smooth out and press rim of crust into the pie tin. 

    Stir the berries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Add to pie tin. Place small pats of butter on top of the pie filling. 

    Roll out the smaller ball of dough to make the top crust. Feel free to get creative and use cookie cutters, lattice cuts, or whatever you would like - just remember to leave a vent hole if you are using a solid sheet of crust for the top and crimp edges.

    Cover the edges with foil or a pie crust cover to keep it from burning and place in oven. Cook at 400°F for 50 minutes and let cool before serving.








Notes

Again, I cannot stress this enough: your pie crusts will look
weird. They will seem too dark, too moist, and much, much too greasy for a pie
crust. TRUST ME, it will all work out fine. 



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