So Sweet Post 2: Peach Crumble Pie with Easy Push Crust

Thanks for coming to post #2 today!  This is your Bonus Post, and you’ll be rewarded with more sweets here.  Trust me, you are going to want to make this one too!!!!

This recipe is going to make you feel so proud of your culinary accomplishments! You’ll be calling yourself Susie Homemaker in NO TIME FLAT, thanks to this simple push crust.

Flaky, light, delicious and oh-so simple!

Easy Push Crust

(click title to print)

2 cups all-purpose flour

1 cup chilled Crisco (butter flavored is best)

1 tsp. salt

1/3 cup cold water

1 T. milk for basting (only when fully cooking crust)

Combine flour and salt. Using a pastry cutter, cut shortening into flour. Sprinkle with water. Form into ball, divide in 2. Flatten each to fit your pie pans, all the way to the edges. Crimp with fingertips to make pretty.  Prick with a fork before baking.  Baste with milk if fully baking.  Makes 2 crusts. 

  I baked this at 425* for 6 minutes to just firm it up a bit before I put juicy peaches in it.  This is called Par-baking and would also be necessary when making say, a Custard pie, since it is a liquid that would make the crust soggy.    Now, if you were using this crust for say PB Pie, you’d want to baste it and fully bake it at 425* for 15 minutes, and then cool completely before filling.  Make sense?  Reading through your pie recipe will tell you whether it is calling for a prebaked pie crust or not.  


Peach Crumble Pie

(click title to print)


  • 6-8 cups Thinly Sliced Fresh Peaches
  • 4 Tablespoons Packed Brown Sugar
  • 2 Tablespoons All-purpose Flour
  • Pinch Of Salt
  • ⅔ cups Brown Sugar, Packed
  • ⅔ cups Oats (quick Or Rolled Is Fine)
  • 12 Tablespoons Sweet Cream Salted Butter

  Make and Par-bake 2 crusts in 2 – 8 or 9 inch pie plates, per instructions in “Easy Push Crust” recipe listed above. Bake crusts for 6 minutes before continuing below….

Make filling: In a large bowl, toss together peeled, pitted and thinly sliced peaches, brown sugar and flour until combined.

Make crumble: In a small bowl, combine brown sugar, flour, and oats; using a pastry cutter, then your hands to work in butter until large clumps form.

Transfer peach filling to par-baked pie shelled, then sprinkle crumble evenly over tops. Place pies on a rimmed baking sheet and bake at 375* until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving. Store, covered, at room temperature, up to 2 days.

Delicious and really simple!

 You CAN make a homemade pie just like Grandma used to make. I had the ultimate compliment from my Mom today. She said my pie baking is just as good as my Great Grandma Schrock! That made me beam with pride because my Great Grandma was an amazing pie baker!!!!

Happy Baking! You can do it!!!


This post linked to Wonka Wednesday!

This Chick Cooks

Miz Helen’s Country Cottage

Gooseberry Patch


Push Crust Recipe

  Here is the push crust recipe for those of you who requested it yesterday.  Like I told you, I am NOT a pie baker.  This was my second attempt ever.  However, the result was a flaky crust just like Grandma used to make.  Trust me, you can’t mess it up! It was way easier than I thought! 

  Speaking of Grandma, both my Grandmother AND my mother gave me such nice compliments about my crust.  Now THAT is something! 🙂 

  Here is a pic I found in the archives, of my first attempt at Peanut Butter Pie. (Dale’s FAVORITE) Well, that’s not true.  It was my first attempt at a Peanut Butter Pie not using a graham cracker crust. (NOT Dale’s favorite) I used this push crust recipe for the first time ever last year, so I could make him a “real” PB Pie for his birthday, cause I love him!  He was happy!   🙂


2 cups all-purpose flour

1 cup chilled Crisco (butter flavored is best)

1 tsp. salt

1/3 cup cold water

1 T. milk for basting

 Combine flour and salt.  Using a pastry cutter, cut shortening into flour.  Sprinkle with water.  Form into ball, divide in 2.  Flatten each to fit your pie pans.  Prick with a fork before baking.

  So here are my questions to you pie bakers out there:  When and why do I use the milk for basting?  I skipped cause I had NO idea why I would need this step.  Also, I par-baked this until barely brown with the custard pie, but there are no actual baking instructions.  I did 425* for like 6 minutes for par-baked.  So maybe 15 for a fully baked one?  What do you think?

  I am ready to learn, so teach me, oh-wise-ones! 🙂