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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140 comments on “No Roll Pie Crust – Just 5-ingredients”
Can you double for bottom and top crusts
Hi Connie. Yes, just double for two crusts.
Can you do buttermilk instead of milk? Or just use whole milk?
Hi Diana. Yes, buttermilk will work well as a substitution in this crust.
Would I need to pre-bake the crust for a turkey pot pie? Also can this be used as a top for a pot pie?
Hi Valarie. No need to pre-bake and yes it will work great as a top crust.
Hi! I am wondering if you could use melted butter in place of the oil?
Hi Helen. Yes, melted butter will work as a substitute.
I printed this recipe out a few years ago, and I LOVE it! It is absolutely the perfect pie crust recipe, so simple to make, and almost flawless. I highly recommend it for anything from savory pie recipes, ( I make a vegetarian spinach and carrot pie recipe) to the usual sweet pie recipes.
Thanks Bev!
Could I use this crust for jumbo muffin tin pot pies? I’d like to simplify the crust aspect.
Hi Denise. Yes, this crust will work well for pot pies too!
Loved this recipe, made sweet potatoe pies with it! Thank you Gold Star!!
Thanks Zandra!
Mu husband doesn’t like thick crusts on pies. This was super quick to make and tasted sweet! Definitely a recipe to save!
Thank you Susan!
Hi I’d love to try this recipe but was wondering if gluten-free flour can be used??
Hi Dea. Yes, you can substitute gf flour in this recipe and have good results.
I have a better lemon meringue pie recipe, eagle brand condensed milk, 1/2 cup lemon juice, 3 egg yokes, lemon zest. Don’t forget the zest! Use the egg whites for meringue with 1/4 cup sugar. Bake about 10 min.
I will definitely try this pie crust recipe!
Can I use splenda instead of sugar
Hi Helen. Yes, Splenda will work fine as a substitute for this crust.
I made my Thanksgiving pies with the no-roll pie crust. My family went nuts over crust! Thank you so much for this recipe! It was so delicious and so easy to make. A new family favorite!
Thanks Robin!
Everybody loved the Pie and Crust!! Easiest Pie Crust I’ve ever made!!!
Yay! Thanks Vannessa!
Can I use white whole wheat flour?
Hi Lynda. Yes white whole wheat flour will work as well. You may find you need to add a little more milk to the dough but start off as written.
If you use butter would you still use 1/2 cup?
Hi Becky. Yes, you will still use 1/2 cup of butter. You can melt and let cool slightly.
Is baking the crust necessary before making a pumpkin pie? In what cases would you omit baking the crust before topping with pie ingredients?
Hi Kristin. Blind baking really isn’t necessary on most baked pies but if you want a more crisp crust bottom crust you can still do that. Some do prefer to pre-bake the crust on pies that have more liquidy ingredients like pumpkin pies to make the bottom crust crispier.
Can this recipe be used for pumpkin and cherry pies ??
Hi Donna. Yes, this crust will work well for any pie.
I’ve made this before and it turned out great. However, the recipe that I’ve lost made six individual pie crusts. How would I make that volume?
Thanks Linda. This recipe yields one crust so you would need to x6 for six individual crusts.
If you are making a pecan pie, do you bake the crust first?
Hi Denise. No, while some recipes may call for it, it isn’t necessary to blind bake the crust prior to baking most pecan pies.
Nice easy recipe .. I can’t wait to try it