No Roll Pie Crust – Just 5-ingredients

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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

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.

Homemade Dough in a Bowl

Press the mixture into your pie pan or dish covering the bottom and sides. Flute the edges (if desired).

Pressing Pie Dough in a Baking Dish

Bake at 375 degrees for 10 to 15 minutes until lightly golden. This easy pie recipe is so flaky and delicious!

Cherry Pie Bite

Can I use Butter instead of Oil for this No-Roll Pie Crust?

Yes! Just replace the oil amount with melted butter.


  • 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

Toll-House Chocolate Chip Pie

Pecan Pie Cheesecake

Easy Apple Pie Recipe

Grandmas Pecan Pie Recipe

Apple Streusel Slab Pie

Easy Key Lime Pie

No-Bake Chocolate M&M Peanut Butter Pie

No-Roll Pie Crust dough rolled into a ball.
5 from 158 votes

No Roll Pie Crust Recipe

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 is 5 simple ingredients and 25 minutes to spare! 
Servings: 8
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes



  • 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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Calories: 212kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 0.5mg | Sodium: 75mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Calcium: 8mg | Iron: 1mg


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No-Roll Pie Crust Recipe

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89 comments on “No Roll Pie Crust – Just 5-ingredients”

  1. 5 stars
    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!

  2. 5 stars
    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?

    1. 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.

  3. 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?

    1. 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.

    1. 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.

  4. 5 stars
    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.

    1. Hi Rita. Yes you can use a sugar substitute with this recipe and have good results.

    1. 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.

    1. 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.

  5. 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!

  6. 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.

    1. Hi Wendy. It’s best to par-bake the crust for 10 minutes before adding the filling.

    1. 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.

  7. I’ve never made my own crust before but when I saw this no roll recipe I was intrigued. I was going to make it for pumpkin pies so do I have to bake it first before I fill it with the pumpkin. I didn’t know if it would get over baked if I baked it first then bake it again with the pumpkin.

    1. Hi Hanna. This crust is very easy to make and it’s best to par-bake the crust for 10 minutes before adding the filling.

  8. 5 stars
    I haven’t tried yet but it sounds incredible. My question is do I need to grease the pie plate before I put the crust in?

    1. Thanks Vickie. You can lightly spray or grease the pie plate but you don’t really need to.

  9. 5 stars
    I liked the “no roll” concept of this recipe and that’s what lead me to try it. It truly was an easy recipe, I liked pressing the crust directly into pan, it baked wonderfully. I definitely use it again and would recommend it to others.

  10. 5 stars
    I am 68 years old and never made decent pie crust. I have only used store bought for years, no more. This is the bomb. Thank you!!

  11. 5 stars
    This recipe is so easy! No rolling and is tasty and crisp. I admit I was skeptical but very happy with the result! I chilled the crust in the pan while I prepared the filling.
    Thank you!

  12. This recipe loos great but I am dairy intolerant. Can I substitute a plant based mild product like oat or almond milk?


      Do i have to bake the pie crust first before I put my pot pie filling in it then bake it again

  13. 5 stars
    I have never been successful making my own pie crust until now. This is so good!

    My first time making this, I used avocado oil and that was not a good choice. I should know to stick with the recipe

    The second time, I buckled down, followed directions and used vegetable oil – and it turned out fantastic.

  14. 5 stars
    I loved this and was so pleased that it came out so perfectly as most of my pie crusts don’t. I used it to make a quiche, and because I was going to be baking it with the wet ingredients in it, I baked it for a lower temperature (350) for the 15 minutes, and then took it out and baked it with the quiche ingredients still at 350 for a half hour more. The pie crust was flaky, didn’t burn, came out of the pie plate without crumbling, and was flaky and delicious, just as promised. I am very pleased and will try other recipes from Jill’s site. Thank you!

  15. 5 stars
    All I can say is Wow!!! Thank you so very much for sharing your recipe.. I tried your recipe No-Roll pie crust and made a pecan pie.Wow!.. I was amazed at how easy and Delicious it was ..Thank you,Thank you ,Thank you…I am so grateful to you..God Bless You in many ways ❤️

  16. 5 stars
    Let’s review the trade -off of butter for oil. Would you measure out 1/2 cup of butter and then melt it or would you melt butter until it measures 1/2 cup. I know this sounds silly but the measurements will be different. Thanks. Caroline

    1. My pumpkin pie recipe calls for the crust to be unbaked. Would it be OK to do that with this recipe? I’m looking forward to trying it

    2. One stick of butter will equal 1/2 cup. Melt the stick of butter. Use that in place of the oil. I did and it was great.

  17. Hellos my Baker. ‍ I need to know if I may wrap the dough in plastic then foil and freezer it? I am a Chef / Owner of a nice Tea House. Please let me know and maybe you and I will share some bake recipes. I would love to know if this could happen… Tex me back!!! Have a Blessed Day!! Chef Bob,‍

    1. Thanks Chef Bob, yes you can freeze for up to 6 months when wrapped properly. You can also freeze the crusts in the pan.

  18. Thanks a lot,I always find it difficult to make a pie crust but with this it’s so so easy to make and my friends loved it. Thanks again. I wish they always say that the easiest thing is the .

  19. 5 stars
    Thanks so much for this amazing pie shell! Sometimes I need a pecan pie in a rush (don’t ask) and this time I tried this. I was in no mood for cutting butter, chilling, rolling and then chilling again! This rolled out beautifully.  I baked the crust for 20 min before filling and 40 min after. The pie was a dream. Thank you once again!

  20. 5 stars
    This is a great crust. Usually make a regular pie dough so was not sure at first. Will now use for all my no bake pies as it comes out nicely without worrying about “blind baking”

  21. 5 stars
    I wanted to make a pie crust that I did not have to cut in cold butter, that I did not have to wrap and chill, and did not want to have to roll out. This was it. So glad I tried it. It is the most perfect pie crust. Everybody that has tried it, wants the recipe. Who would have thought anything this simple would have turned out so great. I’m in your debt. ❤️

  22. Colleen Smith

    5 stars
    I have made this crust for many many years as did my mom and my grandmother. I never use any other recipe. It’s delish with baked pies, savory or sweet and its great for blind baked shells as well.

    1. Lisa petrides

      Can I use the second pie crust as
      A top for apple pie? But do I have to bake it before if I’m using it as top and bottom

    2. Hi Lisa. Yes you can use it for a top crust as well and you don’t have to bake it first.

  23. Michelle Colebourn

    I make mine even easier by putting all ingredients (just flour, olive oil, hot water and salt) into a plastic bowl with a sealable lid and just shake it together! 🙂

    Also great for Pizza or Quiche bases!

  24. Pauline golden

    Maybe I can leave out the sugar and put in already made chicken pot pie mix. Wouldn’t need to cook very long. Cover edge with foil to keep from burning. Gonna try it!

  25. Would this be suitable for a cheesecake? My hubby loves cheesecake but isn’t a graham cracker crust fan!

    1. Shortbread cookies, Milano or vanilla wafers, almond/lemon/fig bars or Oreos are a great substitute for graham crackers as a cheesecake crust. At Christmas, you could use crushed peppermints or other crushed hard candy for a crust. Be creative depending on your cheesecake filling flavor.  You could also make a crustless cheesecake.