18 Delicious Single Crust Pie Recipes Easy to Make

Venture into the world of baking with ease and delight as we explore 18 Delicious Single Crust Pie Recipes Easy to Make. Perfect for home cooks across North America, these pies promise to bring comfort, joy, and a touch of homemade love to your table. Whether you’re craving something sweet or savory, our roundup has got you covered. Keep reading to discover your next baking adventure!

Classic Apple Single Crust Pie

Perfect for any season, this Classic Apple Single Crust Pie combines simplicity with timeless flavor. Let’s get straight to baking.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1 tsp salt (a pinch more if you’re into that)
• 2/3 cup cold unsalted butter, cubed (keep it cold for the best crust)
• 4-5 tbsp ice water (just enough to bring the dough together)
• 6 cups thinly sliced apples (I prefer a mix of Granny Smith and Honeycrisp for balance)
• 3/4 cup sugar (adjust based on your apple sweetness)
• 1 tbsp lemon juice (freshly squeezed makes a difference)
• 1 tsp ground cinnamon (the heart of the flavor)
• 1/4 tsp ground nutmeg (a little goes a long way)
• 1 egg, beaten (for that golden crust)

Instructions

1. Preheat your oven to 375°F (190°C). A hot oven is key to a flaky crust.
2. In a large bowl, mix flour and salt. Add cold butter cubes, working them in until the mixture resembles coarse crumbs. Tip: Use a pastry cutter or your fingers, but work quickly to keep the butter cold.
3. Gradually add ice water, 1 tbsp at a time, until the dough just comes together. Do not overmix.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
5. In another bowl, toss apples with sugar, lemon juice, cinnamon, and nutmeg. Let sit for 10 minutes to macerate.
6. Fill the crust with the apple mixture, mounding slightly in the center.
7. Brush the edges of the crust with beaten egg for a golden finish.
8. Bake for 45-50 minutes, until the crust is golden and the apples are bubbly. Tip: Place a baking sheet underneath to catch any drips.
9. Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.

Crunchy crust meets tender, spiced apples in every bite. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Cherry Single Crust Pie

Warm summer days call for simple, fruity desserts. This cherry single crust pie is a no-fuss favorite.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1/2 cup unsalted butter, chilled and cubed (keep it cold for the best crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 4 cups fresh cherries, pitted (frozen works in a pinch, but fresh is best)
• 3/4 cup granulated sugar (adjust based on cherry sweetness)
• 2 tbsp cornstarch (to thicken those juicy cherries)
• 1 tbsp lemon juice (a splash brightens the flavor)
• 1 egg, beaten (for that golden crust)

Instructions

1. Preheat oven to 375°F. A hot oven ensures a crisp bottom crust.
2. In a large bowl, mix flour and salt. Add butter, using fingers to rub into flour until pea-sized crumbs form.
3. Gradually add ice water, stirring until dough just comes together. Tip: Overworking makes tough crust.
4. Roll dough on floured surface to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
5. Fold overhang under and crimp edges. Chill for 30 minutes. Cold dough prevents shrinking.
6. In another bowl, toss cherries with sugar, cornstarch, and lemon juice. Let sit for 10 minutes.
7. Fill crust with cherry mixture. Brush edges with beaten egg for shine.
8. Bake for 45-50 minutes, until crust is golden and filling bubbles. Tip: Place pie on a baking sheet to catch spills.
9. Cool on wire rack for at least 2 hours. Patience rewards with neat slices.

Flaky crust meets juicy, tangy cherries in every bite. Serve slightly warm with a scoop of vanilla ice cream for contrast.

Pumpkin Single Crust Pie

Whip up this Pumpkin Single Crust Pie for a cozy, autumnal treat that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1/2 teaspoon salt (a pinch more if you’re into savory crusts)
• 1/2 cup unsalted butter, chilled and diced (keep it cold for the best texture)
• 4-6 tablespoons ice water (just enough to bring the dough together)
• 1 can (15 oz) pumpkin puree (homemade or store-bought, both work)
• 3/4 cup granulated sugar (adjust if you prefer less sweetness)
• 1 teaspoon ground cinnamon (the heart of the pie’s spice)
• 1/2 teaspoon ground ginger (for a little kick)
• 1/4 teaspoon ground cloves (just a hint goes a long way)
• 2 large eggs, room temperature (they blend smoother when not cold)
• 1 can (12 oz) evaporated milk (for that creamy, rich filling)

Instructions

1. Preheat your oven to 425°F. A hot start ensures a crisp crust.
2. In a large bowl, mix flour and salt. Add butter, using your fingers to blend until pea-sized crumbs form.
3. Drizzle in ice water, 1 tablespoon at a time, mixing until dough just comes together. Tip: Overworking makes tough crust.
4. Roll dough on a floured surface to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang; fold under and crimp.
5. In another bowl, whisk pumpkin, sugar, spices, eggs, and evaporated milk until smooth. Pour into crust.
6. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 40-50 minutes more, until set. Tip: Shield crust edges if browning too fast.
7. Cool on a wire rack for at least 2 hours before slicing. Tip: Patience rewards with perfect slices.

Silky smooth filling meets a buttery, flaky crust in every bite. Serve with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Blueberry Single Crust Pie

Easy to make and even easier to love, this Blueberry Single Crust Pie is a summer staple. Fresh blueberries shine in a buttery, flaky crust that’s simple yet satisfying.

Ingredients

• 2 cups fresh blueberries (frozen works in a pinch, but fresh is best)
• 1 cup granulated sugar (I like it sweet, but you can reduce to 3/4 cup)
• 1/4 cup all-purpose flour (for thickening, don’t skip)
• 1 tbsp lemon juice (brightens the berries)
• 1/2 tsp cinnamon (my secret ingredient)
• 1 pre-made pie crust (homemade is great, but store-bought saves time)
• 1 tbsp butter (cold, cut into small pieces)
• 1 egg, beaten (for that golden crust)

Instructions

1. Preheat your oven to 375°F (190°C). A hot oven ensures a crisp bottom crust.
2. In a large bowl, gently mix blueberries, sugar, flour, lemon juice, and cinnamon. Tip: Don’t overmix to keep berries whole.
3. Roll out the pie crust and fit it into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
4. Pour the blueberry mixture into the crust. Dot with butter pieces. Tip: Butter adds richness and helps thicken the filling.
5. Fold the overhang under itself and crimp edges with fingers or a fork. Tip: Crimping seals in the juices.
6. Brush the crust with beaten egg for a shiny finish.
7. Bake for 45-50 minutes until the crust is golden and filling bubbles. Cool on a wire rack.

Golden and bubbling, this pie offers a perfect balance of sweet and tart. Serve warm with a scoop of vanilla ice cream for a classic combo.

Peach Single Crust Pie

Every summer, I crave the simplicity of a peach single crust pie. It’s the perfect balance of sweet and tart, with a buttery crust that crumbles just right.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 tsp salt (a pinch more if you’re into that)
• 2/3 cup unsalted butter, chilled and diced (keep it cold for the best texture)
• 4-6 tbsp ice water (just enough to bring the dough together)
• 5 cups peeled, sliced peaches (about 6 medium, go for ripe but firm)
• 3/4 cup granulated sugar (adjust based on peach sweetness)
• 2 tbsp cornstarch (this is my thickener of choice)
• 1 tbsp lemon juice (freshly squeezed, it brightens the filling)
• 1/2 tsp ground cinnamon (a warm spice that pairs beautifully with peach)
• 1 egg, beaten (for that golden crust glaze)

Instructions

1. Preheat your oven to 375°F. A hot oven ensures a crisp crust.
2. In a large bowl, mix flour and salt. Add butter, using your fingers to rub it in until it resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Shape the dough into a disk, wrap in plastic, and chill for 30 minutes. This relaxes the gluten.
5. On a floured surface, roll the dough to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
6. In another bowl, toss peaches with sugar, cornstarch, lemon juice, and cinnamon. Let sit for 10 minutes to macerate.
7. Fill the crust with the peach mixture, then fold the overhang over the filling, pleating as you go.
8. Brush the crust with beaten egg for a shiny finish. Bake for 45-50 minutes until golden and bubbly. Tip: Place a baking sheet underneath to catch drips.
9. Cool on a wire rack for at least 2 hours before slicing. This sets the filling.

Buttery crust meets juicy, spiced peaches in every bite. Serve warm with a scoop of vanilla ice cream for the ultimate summer dessert.

Strawberry Rhubarb Single Crust Pie

Fruit-filled pies are a summer staple, and this Strawberry Rhubarb Single Crust Pie is no exception. It’s tart, sweet, and perfectly balanced with a buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced (freeze it for 10 minutes if your kitchen is warm)
• 4 tbsp ice water
• 2 cups strawberries, hulled and sliced (ripe but firm)
• 2 cups rhubarb, chopped into 1/2-inch pieces
• 3/4 cup granulated sugar (adjust based on fruit sweetness)
• 2 tbsp cornstarch
• 1 tbsp lemon juice (freshly squeezed makes a difference)
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 375°F. Place a baking sheet on the middle rack to preheat as well—this catches drips and helps cook the bottom crust.
2. In a large bowl, mix flour and salt. Add butter; use a pastry cutter until mixture resembles coarse crumbs.
3. Drizzle in ice water, 1 tbsp at a time, stirring until dough just comes together. Tip: Don’t overwork the dough to keep it tender.
4. Shape dough into a disk, wrap in plastic, and chill for 30 minutes. This relaxes the gluten for easier rolling.
5. On a floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie plate; trim and crimp edges.
6. In another bowl, toss strawberries, rhubarb, sugar, cornstarch, and lemon juice. Let sit for 10 minutes to macerate.
7. Fill crust with fruit mixture. Fold edges over, leaving center exposed. Brush crust with egg wash; sprinkle with turbinado sugar.
8. Bake on preheated sheet for 45-50 minutes, until crust is golden and filling bubbles. Tip: Cover edges with foil if they brown too quickly.
9. Cool on a wire rack for at least 2 hours before slicing. This sets the filling for clean cuts.

The pie boasts a crisp, golden crust with a juicy, vibrant filling. Serve it warm with a scoop of vanilla ice cream for a classic contrast.

Lemon Meringue Single Crust Pie

Just when you thought lemon meringue couldn’t get any better, this single crust pie version comes along. It’s simpler, yet just as tangy and sweet.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistency)
• 1/2 cup unsalted butter, chilled and diced (European-style butter makes a difference)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 3 tbsp cornstarch (a must for thickening without lumps)
• 1/4 tsp salt (balances the sweetness)
• 1 1/2 cups water (filtered tastes best)
• 3 egg yolks (save the whites for the meringue)
• 1/3 cup lemon juice (freshly squeezed for maximum zing)
• 1 tbsp lemon zest (the secret to deep lemon flavor)
• 2 tbsp unsalted butter (adds richness to the filling)
• 3 egg whites (room temperature for better volume)
• 1/4 tsp cream of tartar (stabilizes the meringue)
• 6 tbsp granulated sugar (for the meringue)

Instructions

1. Preheat oven to 375°F. This ensures a crisp crust.
2. Mix flour and salt in a large bowl. Add diced butter, blending until pea-sized crumbs form.
3. Gradually add ice water, stirring until dough forms. Tip: Don’t overwork the dough.
4. Roll dough on a floured surface to fit a 9-inch pie plate. Trim edges, then prick with a fork.
5. Bake crust for 15 minutes or until golden. Let cool.
6. Combine sugar, cornstarch, salt, and water in a saucepan. Cook over medium heat, stirring constantly until thickened.
7. Whisk egg yolks in a bowl. Gradually stir in 1/2 cup of hot sugar mixture, then return all to the saucepan.
8. Bring to a boil, cook for 1 minute. Remove from heat; stir in lemon juice, zest, and butter. Pour into crust.
9. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
10. Spread meringue over hot filling, sealing to edges. Bake at 350°F for 12-15 minutes or until meringue is golden.

Fluffy meringue tops a tangy, smooth lemon filling in this pie. Serve chilled for a refreshing contrast or slightly warm for a comforting dessert.

Key Lime Single Crust Pie

A key lime pie that’s tart, sweet, and perfectly creamy with a buttery single crust. It’s a no-fuss dessert that always impresses.

Ingredients

• 1 1/2 cups graham cracker crumbs (I like the honey-flavored ones for extra sweetness)
• 1/3 cup granulated sugar (just the right amount to balance the lime)
• 6 tbsp unsalted butter, melted (go for the good stuff, it makes a difference)
• 3 large egg yolks (room temp eggs blend smoother)
• 1 can (14 oz) sweetened condensed milk (the secret to creaminess)
• 1/2 cup key lime juice (freshly squeezed is best, but bottled works in a pinch)
• 1 tbsp key lime zest (for that extra zing)

Instructions

1. Preheat oven to 350°F. This ensures even baking.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into a 9-inch pie dish. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Bake crust for 10 minutes until lightly golden. Let cool slightly.
4. Whisk egg yolks in a medium bowl until smooth. Add condensed milk, lime juice, and zest. Whisk until combined. Tip: Don’t overmix to keep the filling light.
5. Pour filling into the crust. Bake for 15 minutes until set but still slightly jiggly in the center.
6. Cool to room temperature, then refrigerate for at least 4 hours. Tip: Chilling overnight enhances the flavors.

Key lime pie should be creamy with a crisp crust. Serve chilled with whipped cream or a sprinkle of zest for a fresh twist.

Chocolate Cream Single Crust Pie

Delightfully rich and creamy, this chocolate pie is a no-fuss dessert that satisfies any sweet tooth. Perfect for gatherings or a quiet night in, it’s a crowd-pleaser with minimal effort.

Ingredients

• 1 1/2 cups heavy cream (chilled, for that perfect whip)
• 1/2 cup granulated sugar (I find this amount just sweet enough)
• 1/4 cup unsweetened cocoa powder (the darker, the better for depth)
• 1 tsp vanilla extract (pure, for the best flavor)
• 1 pre-baked 9-inch pie crust (homemade or store-bought, no judgment here)

Instructions

1. In a large bowl, whip the heavy cream until soft peaks form, about 3 minutes. Tip: Chill your bowl and whisk first for quicker results.
2. Gradually add the sugar and cocoa powder to the whipped cream, continuing to whip until stiff peaks form, about 2 more minutes.
3. Fold in the vanilla extract gently with a spatula to keep the mixture light and airy.
4. Spoon the chocolate cream into the pre-baked pie crust, smoothing the top with the back of a spoon.
5. Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: Cover loosely with plastic wrap to prevent a skin from forming.

After chilling, the pie boasts a velvety texture that melts in your mouth. A dusting of cocoa powder or a dollop of whipped cream on top elevates it beautifully.

Banana Cream Single Crust Pie

Let’s dive straight into making a Banana Cream Single Crust Pie, a dessert that’s as satisfying to make as it is to eat.

Ingredients

• 1 9-inch pie crust, pre-baked (I always go for a buttery, flaky crust for that perfect base.)
• 3 ripe bananas (The spottier, the better for natural sweetness.)
• 3/4 cup granulated sugar (Adjust slightly if your bananas are very ripe.)
• 1/3 cup all-purpose flour (Sifted to avoid lumps in your custard.)
• 1/4 tsp salt (Just a pinch to balance the sweetness.)
• 2 cups whole milk (For a richer custard, I sometimes use half-and-half.)
• 3 large egg yolks (Room temp eggs blend smoother into the mix.)
• 2 tbsp unsalted butter (Cut into small pieces for quick melting.)
• 1 tsp vanilla extract (Pure vanilla makes all the difference.)
• 1 cup heavy cream, whipped (For topping, chill the bowl and beaters first.)

Instructions

1. Pre-bake your pie crust at 375°F for 10-12 minutes until golden. Let it cool completely.
2. Slice 2 bananas and layer them evenly over the cooled crust.
3. In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth.
4. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 5-7 minutes.
5. Reduce heat to low; cook for 2 more minutes, stirring. Remove from heat.
6. Beat egg yolks lightly in a small bowl. Gradually whisk in 1/2 cup of the hot milk mixture.
7. Return the egg mixture to the saucepan. Bring to a gentle boil; cook for 2 minutes, stirring.
8. Remove from heat. Stir in butter and vanilla until smooth.
9. Pour the custard over the bananas in the crust. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.
10. Before serving, whip the heavy cream until stiff peaks form. Spread over the chilled pie.
11. Slice the remaining banana and arrange on top of the whipped cream for garnish.

The pie sets into a creamy, lush texture with a bright banana flavor. Serve chilled with a drizzle of caramel for an extra decadent touch.

Coconut Cream Single Crust Pie

Fancy a dessert that’s both creamy and dreamy? This Coconut Cream Single Crust Pie is your answer. It’s simple, satisfying, and screams summer.

Ingredients

– 1 1/2 cups all-purpose flour (I swear by King Arthur for consistency)
– 1/2 cup unsalted butter, chilled and cubed (European-style butter adds richness)
– 1/4 cup ice water (just enough to bring the dough together)
– 1 can (13.5 oz) coconut milk (full-fat for the creamiest texture)
– 3/4 cup granulated sugar (adjust if you like it less sweet)
– 3 large egg yolks (room temp blends smoother)
– 1/4 cup cornstarch (no lumps, please)
– 1 tsp vanilla extract (pure vanilla makes a difference)
– 1/2 cup shredded coconut (toasted for extra crunch)

Instructions

1. Preheat your oven to 375°F. A hot oven ensures a crisp crust.
2. In a large bowl, mix flour and salt. Add butter; use your fingers to rub it in until pea-sized crumbs form.
3. Gradually add ice water, stirring until dough just comes together. Overworking makes it tough.
4. Roll dough on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang; fold under and crimp.
5. Prick bottom with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes; remove weights and bake 5 more minutes until golden.
6. In a saucepan, whisk coconut milk, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until thick, about 5 minutes.
7. Off heat, stir in vanilla and half the shredded coconut. Pour into crust; smooth top.
8. Sprinkle remaining coconut on top. Chill for at least 4 hours to set.

Heavenly creamy with a hint of tropical flair, this pie is a crowd-pleaser. Serve chilled with a drizzle of caramel or fresh mango slices for a twist.

Sweet Potato Single Crust Pie

Absolutely perfect for any season, this Sweet Potato Single Crust Pie combines simplicity with deep, comforting flavors. A must-try for pie lovers seeking a straightforward yet delicious dessert.

Ingredients

• 1 1/2 cups mashed sweet potatoes (I roast them for extra sweetness)
• 1/2 cup granulated sugar (adjust if your sweet potatoes are very sweet)
• 1/4 cup brown sugar, packed (for that molasses depth)
• 1/2 tsp salt (sea salt is my preference)
• 2 eggs, room temperature (they blend smoother)
• 1/2 cup evaporated milk (canned works perfectly)
• 1 tsp vanilla extract (pure, not imitation)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment)

Instructions

1. Preheat your oven to 350°F (175°C). A consistent temperature is key for even baking.
2. In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, and salt. Mix until smooth.
3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in evaporated milk and vanilla extract until the mixture is homogenous.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
6. Bake for 55-60 minutes. The pie is done when the center is set but still slightly jiggly.
7. Cool on a wire rack for at least 2 hours before serving. This patience pays off in texture.

Best enjoyed slightly warm, this pie offers a creamy texture with a hint of spice. Try serving with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch.

Pecan Single Crust Pie

This pecan single crust pie is a classic dessert that’s both rich and satisfying. Try it for your next gathering or as a sweet treat to enjoy any day.

Ingredients

• 1 1/4 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and diced (cold butter is key for flakiness)
• 1/4 cup ice water (just enough to bring the dough together)
• 3 large eggs (room temp eggs blend more smoothly)
• 1 cup light corn syrup (the secret to that gooey center)
• 1 cup packed brown sugar (dark brown gives a deeper flavor)
• 2 tbsp melted butter (for that rich, nutty topping)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 1/2 cups pecan halves (toasted pecans add extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven ensures even baking.
2. In a large bowl, mix flour and diced butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for best results.
3. Gradually add ice water, stirring until the dough just comes together. Overworking the dough makes it tough.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie plate. Trim the edges.
5. In another bowl, whisk eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth.
6. Arrange pecans in the pie crust, then pour the egg mixture over them.
7. Bake for 50-60 minutes, or until the filling is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
8. Let the pie cool completely on a wire rack before slicing. This helps the filling set properly.

Serve this pie slightly warm with a scoop of vanilla ice cream for a delightful contrast. The crust is buttery and crisp, while the filling is sweet and packed with pecans.

Maple Walnut Single Crust Pie

Just when you think pie can’t get any better, this Maple Walnut Single Crust Pie comes along. It’s a game-changer with its rich, nutty flavor and buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 tsp salt (fine sea salt dissolves evenly)
• 1/2 cup unsalted butter, chilled and diced (European-style butter adds richness)
• 3-4 tbsp ice water (just enough to bring the dough together)
• 1 cup pure maple syrup (grade B has deeper flavor)
• 3 large eggs, room temperature (they blend smoother when not cold)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract (real stuff, not imitation)
• 1 1/2 cups walnuts, roughly chopped (toast them for extra crunch)

Instructions

1. Preheat oven to 375°F. This ensures a crisp crust.
2. In a large bowl, whisk flour and salt. Quick tip: Sifting prevents lumps.
3. Cut in butter until mixture resembles coarse crumbs. Use a pastry cutter for ease.
4. Drizzle ice water, 1 tbsp at a time, stirring until dough forms. Don’t overwork it.
5. Roll dough into a 12-inch circle on a floured surface. Chill for 30 minutes to prevent shrinkage.
6. Press dough into a 9-inch pie plate. Trim edges for a clean look.
7. Whisk maple syrup, eggs, sugar, and vanilla in a bowl until smooth. Pro tip: Strain for silky filling.
8. Stir in walnuts. Pour into crust. Bake for 40-45 minutes until set. A toothpick should come out clean.
9. Cool on a wire rack. It firms up as it cools.

Now the pie has a custardy center with a crunchy top. Serve it warm with a scoop of vanilla ice cream for contrast.

Blackberry Single Crust Pie

Just when summer hits its peak, this Blackberry Single Crust Pie becomes my go-to dessert. It’s simple, bursting with flavor, and the crust is just right—flaky but sturdy.

Ingredients

– 2 cups fresh blackberries (frozen works in a pinch, but fresh is best for that juicy bite)
– 1 cup granulated sugar (I like to reduce this to 3/4 cup if the berries are super sweet)
– 1/4 cup all-purpose flour (for thickening, don’t skip)
– 1 tbsp lemon juice (brightens the whole pie)
– 1/2 tsp cinnamon (a little warmth goes a long way)
– 1 single pie crust (homemade or store-bought, no judgment here)
– 1 tbsp unsalted butter, cubed (cold butter makes the crust flaky)
– 1 egg, beaten (for that golden shine)

Instructions

1. Preheat your oven to 375°F. A hot oven is key for a crisp crust.
2. In a large bowl, gently mix blackberries, sugar, flour, lemon juice, and cinnamon. Avoid overmixing to keep berries whole.
3. Roll out your pie crust and fit it into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
4. Pour the berry mixture into the crust. Dot with butter cubes for extra richness.
5. Fold the overhang under itself and crimp edges with your fingers or a fork for a decorative touch.
6. Brush the crust with beaten egg. This gives it a beautiful golden color.
7. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. A pie shield or foil can prevent over-browning.
8. Let the pie cool on a wire rack for at least 2 hours. This sets the filling perfectly.

Enjoy each slice with a scoop of vanilla ice cream for a classic combo. The pie’s filling is jammy with a slight tang, while the crust offers a buttery contrast. For a twist, serve it slightly warm with a dollop of whipped cream.

Raspberry Single Crust Pie

Warm summer days call for a simple yet stunning dessert. This raspberry single crust pie is your answer, bursting with fresh flavors and minimal fuss.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 tsp salt (fine sea salt dissolves evenly)
• 2/3 cup unsalted butter, chilled and cubed (European-style butter adds richness)
• 4-6 tbsp ice water (just enough to bring the dough together)
• 4 cups fresh raspberries (local berries have the best flavor)
• 3/4 cup granulated sugar (adjust if your berries are very sweet or tart)
• 3 tbsp cornstarch (this thickens the filling perfectly)
• 1 tbsp lemon juice (brightens the whole pie)
• 1 egg, beaten (for that golden crust)

Instructions

1. Preheat oven to 375°F. A hot start ensures a crisp bottom crust.
2. Mix flour and salt in a large bowl. Add butter, using your fingers to rub it in until pea-sized crumbs form.
3. Drizzle ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking makes tough crust.
4. Roll dough on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
5. Fold overhang under itself and crimp edges. Chill for 30 minutes to prevent shrinking.
6. Combine raspberries, sugar, cornstarch, and lemon juice in a bowl. Let sit for 15 minutes to macerate.
7. Fill crust with raspberry mixture. Brush edges with beaten egg for shine.
8. Bake for 45-50 minutes, until crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch drips.
9. Cool on a wire rack for at least 2 hours. This sets the filling for clean slices.

Golden crust gives way to a jammy, tangy raspberry center. Serve slightly warm with a scoop of vanilla ice cream for contrast.

Mixed Berry Single Crust Pie

Tantalizingly sweet and tart, this mixed berry single crust pie is a summer staple. It’s straightforward, letting the berries shine.

Ingredients

– 2 cups mixed berries (fresh or frozen, but thawed if frozen—I love a mix of strawberries, blueberries, and raspberries for color and flavor) – 1 cup granulated sugar (adjust based on berry sweetness, I usually go a tad less) – 1/4 cup cornstarch (this thickens the filling perfectly) – 1 tbsp lemon juice (freshly squeezed, it brightens the whole pie) – 1/2 tsp cinnamon (just a hint, it complements the berries without overpowering) – 1 pre-made pie crust (homemade is great, but store-bought works in a pinch) – 1 egg, beaten (for that golden crust, room temp eggs mix better)

Instructions

1. Preheat your oven to 375°F. A hot oven ensures a crisp crust. 2. In a large bowl, gently mix berries, sugar, cornstarch, lemon juice, and cinnamon. Avoid overmixing to keep berries whole. 3. Roll out the pie crust and fit it into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. 4. Pour the berry mixture into the crust. Fold the overhang over the berries, pleating as you go—it’s rustic and forgiving. 5. Brush the crust with beaten egg. This gives a beautiful golden finish. 6. Bake for 45-50 minutes, until the crust is golden and the filling bubbles. A baking sheet underneath catches any drips. 7. Let cool for at least 2 hours. The filling sets as it cools. Now, the pie is ready to slice. Naturally, the crust is buttery and flaky, contrasting the juicy, vibrant berry filling. Serve it slightly warm with a scoop of vanilla ice cream for a classic touch.

Caramel Apple Single Crust Pie

Luscious caramel and tart apples come together in this single crust pie, a perfect balance of sweet and tangy.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1/2 tsp salt (a pinch more if you’re into that)
• 1/2 cup unsalted butter, chilled and diced (cold butter is key for flakiness)
• 4-5 tbsp ice water (just enough to bring the dough together)
• 4 large Granny Smith apples, peeled and thinly sliced (their tartness cuts through the sweetness)
• 1/2 cup granulated sugar (adjust based on your sweet tooth)
• 1/4 cup caramel sauce (homemade or store-bought, both work)
• 1 tsp cinnamon (for that warm spice kick)
• 1 tbsp lemon juice (keeps the apples from browning)

Instructions

1. Preheat your oven to 375°F (190°C). A hot oven ensures a crispy crust.
2. In a large bowl, mix flour and salt. Add butter, using your fingers to rub it into the flour until it resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
5. In another bowl, toss apple slices with sugar, cinnamon, and lemon juice. Layer them in the crust.
6. Drizzle caramel sauce over the apples. Tip: Warm the caramel slightly for easier drizzling.
7. Bake for 45-50 minutes, until the crust is golden and the apples are tender. Tip: Cover the edges with foil if they brown too quickly.
8. Let the pie cool for at least 30 minutes before slicing. This allows the filling to set.

Juicy apples and gooey caramel make each bite a delight. Serve warm with a scoop of vanilla ice cream for an extra treat.

Conclusion

Here’s a treasure trove of simplicity and flavor with our 18 single-crust pie recipes! Perfect for home cooks looking to whip up something special without the fuss. We’d love for you to try these delights, share which ones stole your heart in the comments, and spread the joy by pinning your favorites on Pinterest. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.