Are you really bad at rolling out pie crusts, or just don't like the hassle? And when it comes to pie, are you more interested in what's in the pie rather than the crust? If so, then this is the pie crust for you! If you're fantastic at making pie crusts and/or love traditional pie crust with a passion, you will probably want to pass on this recipe. It's not bad by any means- I wouldn't make it if it was a bad recipe- but it doesn't have the flaky thing going on that so many people love. It's more like a vaguely tasty delivery system for luscious pie filling and lets what's in the pie take center stage.
Now, to the recipe. I first made it with this pie from AllRecipes 10 years ago and have been making it ever since, with a few minor changes. If I'm making a pie with just 1 crust and a gingersnap or graham cracker crust won't cut it, or it's something savory like quiche, then this is the recipe I use.
Sorry there's not a picture of the plain crust, I meant to take one tonight but I forgot and went ahead and poured in the filling! Here's a picture of it once filled and baked though, you can see that it holds up just fine to being cut and served:
Cheater's Pie Crust
1 1/2 C flour
1 1/2 t sugar
1/2 t salt
1/2 C oil
2 T water
Place first 3 ingredients in a pie plate and toss with a fork to combine. Add oil and water and mix with the fork as much as you can, then dive in with your hands to finish mixing in the flour. Try not to over work it. Press some of the dough up the sides of the pan, then crumble the rest into little pieces evenly into the bottom of the pan. Press the dough down to form a solid crust without any holes or cracks. Proceed with your recipe as if it were a regular pie crust.