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 can not make pie crust but this crust is so easy and tastes DELICIOUS ‼️
Moms recipe. Been making 20 years.
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
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
Yes, this would work for your recipe.
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.
Could I use this to make a pumpkin pie?
Absolutely!
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,
Thanks Chef Bob, yes you can freeze for up to 6 months when wrapped properly. You can also freeze the crusts in the pan.
Best pie crust ever
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 .
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!
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”
Can I double the amount to make 2 pie crust? Or one big one?
Any dire consequences if mix with intermittent pulse using whiz please?
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. ❤️
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.
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
Crust?
Hi Lisa. Yes you can use it for a top crust as well and you don’t have to bake it first.
Has anyone made this gluten free?
Baking time for filled pre?
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!
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!
Thank you, my family loves your recipes!
So glad you love them…thanks so much!
Can you make this as a savoury pie crust for meat and chicken fillings?
Yes, works well for both!
Would this be suitable for a cheesecake? My hubby loves cheesecake but isn’t a graham cracker crust fan!
I have never tried this with cheesecake, but let me know how it turns out.
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.