This No Roll Pie Crust is the easiest pie crust recipe that you will ever make! It’s perfectly flaky with just a tad bit of sweetness. All you need for this easy pie crust recipe is 5 simple ingredients and is ready with prep and baking time in just 25 minute!
No-Roll Pie Crust Recipe
This is a one crust pie recipe, excellent for cream, fruit and crumb topped baked pies. A top crust would involve some rolling, which would involve a different recipe and we want to keep this one simple. You will never want to pick up a store bought pie ever again. This takes just minutes to make with delicious results. No chilling – No rolling – No stress. This one is a keeper!
Ingredients You Will Need
- All-Purpose Flour
- Salt
- Granulated Sugar
- Vegetable Oil
- Milk
How To Make an Easy Pie Crust
You will start out by whisking the dry ingredients in a medium bowl.
Make a hole in the center and add in your wet ingredients. Mix until combined and formed into a ball using a wooden spoon.
Press the mixture into your pie pan or dish covering the bottom and sides. Flute the edges (if desired).
Bake at 375 degrees for 10 to 15 minutes until lightly golden. This easy pie recipe is so flaky and delicious!
Can I use Butter instead of Oil for this No-Roll Pie Crust?
Yes! Just replace the oil amount with melted butter.
Tips:
- You don’t have to flute your edges.
- This recipe is for a 9-inch pie pan.
- Eliminate the salt if you prefer.
Other Pie Recipes You Will Love
No-Bake Chocolate M&M Peanut Butter Pie
No Roll Pie Crust Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons granulated sugar
- 1/2 cup vegetable oil
- 2 tablespoons milk
Instructions
- Whisk dry ingredients together in a medium bowl.
- Make a well in the center and add the oil and milk using a wooden spoon. Mix until it makes a ball.
- Place the dough into a pie dish or pan. Flatten and press into the pan to cover the bottom and sides. Flute the edge.
- Bake at 375 for 10-12 minutes until golden.
Last Step:
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91 comments on “No Roll Pie Crust – Just 5-ingredients”
I love this pie crust! Flavor and flakiness are perfect. I’ve made it a couple of times now, once in a 9” and the next in small tart pans. Worked perfectly both times.
Thanks Andrea!
I made 1/2 this recipe with butter. Only had little more than 1/2 can of cherry pie filling left. I made 6 hand pies! DELICIOUS! Will DEFINITELY make again and again! I Highly recommend this receipe!
Thank you Dee!
I was planning to use this for my Pumpkin pies but decided to try it with my chicken pie I was already planning to make. It was super easy to put together. When I went to remove a piece of the chicken out of the pan, it crumbled everywhere. The taste was fine but I don’t want my Pumpkin pie to turn out with crumbly crust. What did I do incorrectly?
Thanks Crystal. I understand your concern. It should have a flaky crust and not crumbly. Without knowing any more than what you’ve told me, I would say to make sure you don’t overwork the ingredients. Also if the consistency isn’t right when working the dough, you can sprinkle some cold water on it to get it to combine better. Hope this helps.
I love how easy this recipe is. I’ve used it twice now with good results.
I have a couple questions…
1. Is the dough supposed to be crumbly? I usually get kind of a crumbly dry texture during mixing, and I end up pressing it together. It always tastes good and has a nice texture when baked, so even if I’m doing something wrong, it ends up being ok.
2. Have you ever frozen the dough? I have some extra, and I’m wondering if I could freeze it in a ball? Or should I press it into the pan and freeze the pan?
Thanks Kelly. The dough can be a little crumbly sometimes. If this happens, just sprinkle some cold water on it and work it in until it becomes more consistent. Also, yes you can freeze for up to 6 months when wrapped properly and you can also freeze the crusts in the pan.
Can I use this to make a pumpkin pie?
Hi Vickie. Yes, you absolutely can use this crust for a pumpkin pie.
Just used this no roll piecrust using coconut oil for a pumpkin pie and it was the best pie crust ever invented and tasted better than the “standard” rolled piecrust and worlds easier.
Can I use canola oil instead of vegetable oil
Hi Kathy. Yes, you can substitute canola oil in this recipe.
Looks easy. I never get a pie crust to turn out good. Can I use sugar substitute instead of granulated sugar. I am diabetic and try not to use real sugar when I can.
Hi Rita. Yes you can use a sugar substitute with this recipe and have good results.
Can I use almond flour in this pie crust ?
Hi Ann Marie. I haven’t tried almond flour with this recipe but use it often. You may need to adjust the amount of flour, but it should work fine.
Can this be made keto?
Hi Ginger. I haven’t tried almond flour with this but it should work as a substitution with possibly a slight adjustment to the amount.
Could you use this also for a top crust if you make a second batch and rolled it out? I can’t wait to try this!
Hi Audra. Yes, just double the recipe for two crusts.
Would I just double the recipe and roll it out if I needed a top crust too?
Hi Judy. Yes, just double the recipe for two crusts.
Can I separate this into muffin tins instead of a pie plate? (Butter tarts)
Hi Dan. Absolutely. Use as you would any pie crust.
Hi, Would like to try this pie crust recipe. My concern is, what do you do if you are making a pumpkin pie where you bake once filled?
Do you need to prepare the crust..sorry confused.
Hi Wendy. It’s best to par-bake the crust for 10 minutes before adding the filling.
Doesnt say how much of the ingredients needed to make the dough….
Hi Sieglinde. The amounts are listed in the recipe card near the bottom of the page. There is a “Jump To Recipe” button at the top as well.