Sawdust Pie Recipe

Looking for a dessert that’s both wonderfully comforting and remarkably easy to whip up? The Sawdust Pie Recipe delivers a delightfully rich and creamy filling encased in a tender crust, making it a perfect crowd-pleaser. This recipe is incredibly useful for those times you crave a homemade pie without the fuss of traditional pastry making.

Key Ingredients for Sawdust Pie

• For the Crust:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cut into cubes
  • ¼ cup granulated sugar
  • Pinch of salt
  • 2-3 tablespoons ice water

• For the Filling:

  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup milk (any kind)
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans or walnuts (optional, for added texture)
  • Whipped cream, for serving (optional)
  • Grated chocolate or cinnamon, for garnish (optional)

How to Make Sawdust Pie

This Sawdust Pie Recipe is your answer to a quick yet incredibly satisfying dessert experience. Its beauty lies in its effortless preparation, featuring a creamy, dreamy filling that’s a joy to create. With a minimal preparation time of just 20 minutes, you can enjoy its rich flavor and comforting texture without spending hours in the kitchen, making it a genuinely useful recipe for busy bakers.

Step-by-Step Instructions

Prepare the Crust:

1. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and pinch of salt.
2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition until the dough just begins to come together. Be careful not to overmix.
4. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for a tender crust.
5. Preheat your oven to 375°F (190°C).
6. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie plate.
7. Carefully transfer the rolled-out dough to the pie plate. Press it gently into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively.
8. To prevent the crust from puffing up too much, you can prick the bottom with a fork several times. For an even more foolproof crust, you can blind bake it. To do this, line the unbaked crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes until lightly golden. Let the crust cool slightly while you prepare the filling.

Make the Filling:

1. In a large bowl, whisk together the sweetened condensed milk and regular milk until well combined.
2. In a separate small bowl, lightly whisk the egg yolks.
3. Gradually temper the egg yolks by slowly drizzling about half a cup of the warm milk mixture into the egg yolks while whisking constantly. This process prevents the eggs from scrambling.
4. Pour the tempered egg yolk mixture back into the remaining milk mixture in the large bowl.
5. Add the vanilla extract to the filling.
6. If using, stir in the chopped pecans or walnuts at this stage.

Assemble and Bake the Pie:

1. Pour the prepared filling into the pre-baked (or unbaked, if you skipped blind baking) pie crust.
2. Carefully place the pie on a baking sheet to catch any potential drips during baking.
3. Bake in the preheated oven for 35-45 minutes, or until the filling is set and a knife inserted near the center comes out clean. The top should be lightly golden brown.
4. Remove the pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to set properly. This may take several hours.
5. Once completely cooled, you can chill the pie in the refrigerator for at least 2 hours before serving for the best texture.

Why You’ll Love This Sawdust Pie

The Sawdust Pie Recipe offers a uniquely smooth and luscious filling that’s both decadent and incredibly approachable, making it a standout dessert. Its charm lies in its simplicity – a wonderfully creamy custard-like center that’s a far cry from the complexities of a traditional fruit pie, such as an apple or cherry crumble. Plus, by making this delightful pie at home, you’ll save significantly compared to purchasing a pre-made dessert, allowing you to indulge in a homemade treat that’s both budget-friendly and deeply satisfying.

The optional pops of nutty texture from chopped pecans or walnuts, or a dusting of cinnamon or chocolate, elevate this simple pie into something truly special. It’s the perfect balance of sweetness and subtle richness, offering a comforting embrace in every bite. If you’re searching for a dessert that’s guaranteed to impress without demanding hours of your time, this Sawdust Pie Recipe is a must-try.

Storing and Reheating Tips

Storing and reviving your delicious Sawdust Pie is a breeze, ensuring you can enjoy every last crumb.

• Refrigeration: Once the pie has completely cooled, cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. The filling will continue to set beautifully in the fridge.
• Freezing: To freeze the pie, ensure it is fully cooled. You can freeze the whole pie or individual slices. Wrap securely in plastic wrap, then in aluminum foil, or place in an airtight freezer-safe container. It can be stored in the freezer for up to 2 months.
• Reheating: If you prefer your pie slightly warm, you can reheat individual slices in a microwave at 50% power for 20-30 second intervals until warmed through, or in a low oven (around 300°F/150°C) for about 10-15 minutes. It’s also wonderfully delicious served chilled!
• Thawing Frozen Pie: To thaw a frozen pie, transfer it from the freezer to the refrigerator overnight. If thawing individual slices, let them thaw at room temperature for about 30-60 minutes.

Final Thoughts

The Sawdust Pie Recipe is a testament to how simple ingredients can create something truly magical. Its creamy texture and comforting flavor make it a dessert that’s sure to become a family favorite. Don’t hesitate to try this easy and rewarding recipe at home; you’ll be delighted with the results!

Sawdust Pie Recipe

A wonderfully comforting and remarkably easy to whip up Sawdust Pie that delivers a delightfully rich and creamy filling encased in a tender crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Chilling Dough 30 minutes mins

Total Time 4 hours hrs

Servings: 8 slices

Course: Dessert, Pie

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1.5 cups all-purpose flour
• 0.5 cup unsalted butter cold and cut into cubes
• 0.25 cup granulated sugar
• 1 pinch salt
• 2-3 tablespoons ice water

Filling

• 1 14 ounce can sweetened condensed milk
• 1 cup milk any kind
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 0.5 cup chopped pecans or walnuts optional, for added texture
• Whipped cream for serving (optional)
• Grated chocolate or cinnamon for garnish (optional)

Equipment

• Medium Bowl
• Pastry Blender
• Food Processor
• Plastic wrap
• Rolling Pin
• 9-inch pie plate
• Fork
• – Parchment Paper
• Pie weights
• Dried beans
• Large Bowl
• Small Bowl
• – Baking Sheet
• Wire rack

Method

 

1. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and pinch of salt.
   1.5 cups all-purpose flour, 0.25 cup granulated sugar, 1 pinch salt
2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
   0.5 cup unsalted butter
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition until the dough just begins to come together. Be careful not to overmix.
   2-3 tablespoons ice water
4. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for a tender crust.
5. Preheat your oven to 375°F (190°C).
6. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie plate.
   Carefully transfer the rolled-out dough to the pie plate. Press it gently into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively.
7. To prevent the crust from puffing up too much, you can prick the bottom with a fork several times. For an even more foolproof crust, you can blind bake it. To do this, line the unbaked crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes until lightly golden. Let the crust cool slightly while you prepare the filling.
8. In a large bowl, whisk together the sweetened condensed milk and regular milk until well combined.
   1 14 ounce can sweetened condensed milk, 1 cup milk
9. In a separate small bowl, lightly whisk the egg yolks.
   4 large egg yolks
10. Gradually temper the egg yolks by slowly drizzling about half a cup of the warm milk mixture into the egg yolks while whisking constantly. This process prevents the eggs from scrambling.
    4 large egg yolks
11. Pour the tempered egg yolk mixture back into the remaining milk mixture in the large bowl.
12. Add the vanilla extract to the filling.
    1 teaspoon vanilla extract
13. If using, stir in the chopped pecans or walnuts at this stage.
    0.5 cup chopped pecans or walnuts
14. Pour the prepared filling into the pre-baked (or unbaked, if you skipped blind baking) pie crust.
15. Carefully place the pie on a baking sheet to catch any potential drips during baking.
16. Bake in the preheated oven for 35-45 minutes, or until the filling is set and a knife inserted near the center comes out clean. The top should be lightly golden brown.
17. Remove the pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to set properly. This may take several hours.
18. Once completely cooled, you can chill the pie in the refrigerator for at least 2 hours before serving for the best texture.

Notes

Store leftovers tightly covered in the refrigerator for up to 3-4 days. Can be frozen for up to 2 months. Reheat individual slices in the microwave or oven if desired.