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. 
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.
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.
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.
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.
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. 
Aaaaand now I’ve just realized I’ve got to hide this post from our former neighbors forever in order to preserve our secret weapon.
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
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.
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.
This pastry recipe is revolutionary! I have always struggled with making a edible pie crust; they have always come out tough. They always fall apart or crack as I am rolling them out. This one was totally different – the texture was just so weird, the process of making it and rolling it out was so easy. The bottom crust don’t go on perfectly when I flipped it in the pie dish, but I did a bit of patch work and because of the texture, it just fit right in. I was sure it was going to taste awful and oily, but it didn’t and I actually got compliments from my father-in-law, who rarely likes anything (especially my pie crusts, for good reason). I didn’t lattice the top, just placed it on and cut some vents. Thank you for a totally different and doable pie crust recipe.
Dana, I’m so glad you liked it! It’s definitely harder to flip, but the quick and easy recipe totally makes up for it in my opinion. I will never make another type of crust again if I can avoid it!
I made this crust today and I was so hopeful and I trusted the process but as I was afraid it turned out tasting like just biscuit with no flavor and it rose too thick as well. I’m sorry but it wasn’t good to me. I’m sure I didn’t do anything wrong, it was easy so why didn’t it taste good? Please help! I want to make a homemade pie so bad. 😢
Nancy, I’m sorry it didn’t turn out! I have no idea why it would taste like biscuit – mine definitely didn’t rise too high or taste off. Hmmmm, I wish I could help you out!
I want to thank you very much this is the best pie crust recipe I have found yet and I have tried several or numerous recipes and this is the best and believe me it was an oily mess and it kind of scared me there for a while but I went with the punches and it was the best and I thank you very much Mary from Louisiana
Omg this pastry was amazing
Thanks alot .best i have ever made…apple pies.jam tart.thanks
I accidently used self rising in a regular cryst recipe using 2 c flour & 3/4 crisco. Do you think I’ll get same results as you? It was a disaster as you say.
I hope you had the same results I did. I’ve never tried it that way!
Just to make sure… I made this crust recipe for a pot pie. It was a greasy, SOFT clump! Not really much substance. I sincerely hope it was supposed to be that way. I used 3 cups White White Lily Self rising flour, 1 cup veggie oil and 2/3 cup water like you posted. This was for our meal tonight… I guess we will see in 50 minutes. I will keep you posted. Hehehe
Kay, I can’t wait for your update – I haven’t tried it as a pot pie!
On the White Lily bag, the suggestion is to increase the amount of flour 2 TBLS for each cup in the recipe. I’m thinking it is due to the finess of the wheat. Interestingly enough, I was googling the possibility of making a crust with self rising flour when I discovered the recipe then read your post…the same brand of flour! I will give it a shot and let you know whether the additional flour made a difference. Of course, this entails remembering to post the results! Haha!
Hi Leanne,
I usually make my homemade pie dough the conventional way but somehow I’m intrigue of trying it your way just to see the outcome with my blueberry pie.
This will be my first time making a blueberry pie bc my significant other requested one.
I will com back to give you an update.
Thanks for sharing your recipe!
Tried your 3 ingrediant pie crust on a pumpkin pie today it turned out GREAT
Can’t wait to try the pie dough. Just a hint for those who like flaky bottom crusts. Take two egg whites in a bowl. Then fork blend it and use a pastry brush to paint the bottom crust. Then make the pie as normal!
What if I don’t have lemon juice