Description
This Easy Open Face Pie is a quick, versatile dessert with a single crust and customizable filling. Whether you’re craving chocolate, fruit, or breakfast pie, this one-crust wonder delivers delicious results without the fuss of a traditional pie. Perfect for last-minute baking or elegant holiday spreads.
Ingredients
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1 refrigerated pie crust (or homemade pie crust)
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1½ to 2 cups filling of choice, such as:
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Fresh or frozen berries
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Sliced apples or peaches
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Chocolate chips and sweetened condensed milk
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Banana slices and nut butter
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Lemon curd or vanilla yogurt
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1–2 tablespoons cornstarch (if using fresh fruit)
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2–4 tablespoons sugar or sweetener (optional)
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1 teaspoon vanilla extract, lemon zest, or cinnamon (optional)
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1 tablespoon butter or 1 egg (for brushing crust)
Optional Toppings:
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Whipped cream
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Ice cream
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Chopped nuts
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Caramel or chocolate drizzle
Instructions
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Preheat oven to 375°F (190°C). Position rack in center of the oven.
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Roll out pie crust into a 9-inch pie dish or tart pan. Press gently and trim excess.
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If using fruit, combine with sugar, cornstarch, and any flavoring. For chocolate or no-bake fillings, layer directly into the crust.
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Pour filling into crust and spread evenly. Avoid overfilling.
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Brush crust edges with melted butter or egg wash.
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Bake for 35–45 minutes, or until crust is golden and filling is bubbly or set.
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Cool completely before slicing. Serve warm or chilled with optional toppings.
Notes
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For extra crisp crust, blind bake before adding no-bake fillings.
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Use a pie shield or foil to prevent overbrowning.
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Great for breakfast, dessert, or make-ahead entertaining.
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Try chocolate chip, berry, or lemon fillings for seasonal twists.