Crazy Crust Pie

Like a cross between pie and cobbler, this crazy crust pie skips the traditional crust for a delicious fruity dessert that checks all the boxes.

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Your mind will be blown when you watch the magic that happens before your eyes with this delightful crazy crust pie recipe. The fun and unique dessert doesn’t require working with and rolling out the dough but instead uses batter to form a crust around the juicy pie filling while it bakes.

Crazy Crust Pie Ingredients

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Crazy crust pie is an absolute delight for anyone who loves the taste of warm, freshly baked desserts.

The flaky, buttery crust complements the sweet, fruity filling in just the right way, creating a mouth-watering flavor explosion that is simply irresistible.

With every bite, you’ll savor the blend of tangy fruit and warm spices, perfectly balanced with the crispness of the crust.

You’ll need:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• ¼ teaspoon of kosher salt
• ½ cup of salted sweet cream butter, softened
• ⅓ cup of granulated sugar
• ½ teaspoon of pure vanilla extract
• 1 extra large egg, room temperature
• ¾ cup of half and half
• 1 (21-ounce) can of fruit pie filling (I used Great Value cherry pie filling)
• 2 teaspoons of coarse sanding sugar (optional garnish)

Substitutions And Additions

PIE FILLING: You can use any type of canned fruit filling in the pie. Also, some brands will only have 20 ounces in the can. This should pose no problem with the finished pie.

BUTTER: You can substitute unsalted butter for the salted sweet cream butter in this easy recipe. You will need to increase the kosher salt to ½-¾ teaspoon of kosher salt.

How To Make This Crazy Crust Pie Recipe

STEP ONE: Preheat the oven to 375°F. 

STEP TWO: Add the flour, baking powder, and kosher salt to a small bowl. Whisk to combine. 

STEP THREE: Add the softened butter to a medium bowl. Use a handheld mixer at medium-high speed to beat the butter for 1 minute. 

STEP FOUR: Add the sugar and vanilla. Continue mixing on medium-high speed for another 1 to 1½ minutes until well combined.

STEP FIVE: Lower the mixer speed to low speed. Add the egg and continue mixing until no yellow streaks remain.

STEP SIX: Add the flour mixture and increase the speed to medium until the flour is well incorporated and no longer crumbly.

STEP SEVEN: Continue mixing on medium speed and drizzle in the half and half. Continue to mix just until the half and half is completely incorporated. 

STEP EIGHT: Spray a 9-inch deep dish pie pan with baker’s spray (Baker’s Joy or a generic version). 

STEP NINE: Spoon in all but 2 to 3 tablespoons of the pie crust batter around the outer edges of the pie plate. Smooth a thin layer of the crust batter in the center of the pie plate.

STEP TEN: Spoon the pie filling into the center of the crust batter. Be sure the filling stays at least 1 inch away from the edge of the pie plate. Dollop the reserved crust batter around the center of the pie filling. 

STEP ELEVEN: Sprinkle the coarse sanding sugar over the entire pie. Bake for 35 to 40 minutes or until the top of the crust is golden brown. Allow the pie to cool before serving.

How To Serve

There doesn’t have to be a special occasion to make this delicious pie since it comes together so easily.

We think every slice of pie needs to be served with a scoop of vanilla ice cream and whipped cream on top. A drizzle of caramel sauce is another great way to take your dessert to the next level.

If you are a fan of pie, we have plenty of delicious recipes that will hit the spot. Check out our strawberry pie and blueberry pie.

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Storage

In this section, we’ll dive into how you can make this recipe ahead, and store it in the fridge or the freezer, including tips for reheating.

MAKE AHEAD: If you’re planning a busy day or expecting company over the weekend, you’ll be pleased to know that you can prepare this crazy crust pie ahead of time. Mix together your filling and crust, then pour it into your pie plate. However, hold off on baking. Cover your pie with plastic wrap and store it in the fridge for up to 24 hours ahead of time. When you’re ready to bake, remove the pie from the fridge, let it sit for about 20-30 minutes to get to room temperature, and follow the baking instructions as usual.

ON THE COUNTER: Store any leftovers covered at room temperature for up to 3 days. 

IN THE FREEZER: You can freeze the cooked crazy crust pie for up to 1 month. Tightly cover the completely cooled pie in aluminum foil before storing it in the freezer. Allow the pie to thaw overnight in the refrigerator before serving.

REHEATING: Whether your crazy crust pie is coming from the refrigerator or directly from the freezer, you have a few options for reheating. If you’re reheating a slice or two, the microwave is your quickest option. Place a slice on a microwave-safe plate and heat for 20-30 seconds, or until it reaches your preferred temperature.

If you’re reheating an entire pie, it’s best to use your oven. For a refrigerated pie, preheat the oven to 350°F and bake the pie for 15-20 minutes or until it’s heated through.

This tasty treat mixes textures and flavors to create a unique pie that comes together in a snap. Pour the batter in, add the pie filling, and as it bakes, the filling takes up the center, and the crust forms around the edges resulting in a delectable crazy crust pie.

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Crazy Crust Pie

5 from 1 vote

Like a cross between pie and cobbler, this crazy crust pie skips the traditional crust for a delicious fruity dessert that checks all the boxes.

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

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Ingredients

  

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• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup salted sweet cream butter, softened
• ⅓ cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 extra large egg, room temperature
• ¾ cup half and half
• 21 ounces fruit pie filling (I used Great Value cherry pie filling)
• 2 teaspoons coarse sanding sugar, optional garnish

Instructions

 

• Preheat the oven to 375°F.
• Add the flour, baking powder, and kosher salt to a small bowl. Whisk to combine.
• Add the softened butter to a medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the butter for 1 minute.
• Add the sugar and vanilla. Continue mixing on medium-high speed for another 1 to 1½ minutes until well combined.
• Lower the mixer speed to low. Add the egg and continue mixing until no yellow streaks remain.
• Add the flour mixture and increase the speed to medium until the flour is well incorporated and no longer crumbly.
• Continue mixing on medium speed and drizzle in the half and half. Continue to mix just until the half and half is completely incorporated.
• Spray a 9-inch deep dish pie plate with baker’s spray (Baker’s Joy or a generic version).
• Spoon in all but 2 to 3 tablespoons of the crust batter around the outer edges of the pie plate. Smooth a thin layer of the crust batter in the center of the pie plate.
• Spoon the pie filling into the center of the crust batter. Be sure the filling stays at least 1 inch away from the edge of the pie plate. Dollop the reserved crust batter around the center of the pie filling.
• Sprinkle the coarse sanding sugar over the entire pie. Bake for 35 to 40 minutes or until the top of the crust is golden brown. Allow the pie to cool before serving.

Notes

• You can substitute non-stick cooking spray for the baker’s spray; this is a matter of preference. I used the baker’s spray because of the cake-like crust batter.
• Place the pie pan on a baking sheet to make transferring to and from the oven easier and to catch any drips.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.

Nutrition

Calories: 413kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 298mg | Potassium: 192mg | Fiber: 2g | Sugar: 28g | Vitamin A: 654IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg

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