This easy No Roll Pie Crust is the simplest way to make a homemade pie crust without a rolling pin! Made with just 5 ingredients, the dough is mixed together and pressed directly into the pie plate. No rolling, chilling, shortening, or food processor needed!
What Is a No Roll Pie Crust?
A no roll pie crust is an easy alternative to traditional pie dough that’s mixed together and pressed directly into the pie plate instead of being rolled out. This simple recipe uses just 5 ingredients and requires no chilling, rolling pin, or food processor. It’s a quick, fuss-free homemade crust for fruit pies, cream pies, and crumb-topped pies.
This recipe makes a single bottom crust. For pies that require a top crust, you’ll want to use a traditional rolled pie dough instead.
Ingredients Needed
You only need 5 simple ingredients to make this easy no roll pie crust. See the recipe card below for the exact measurements.
- Flour. All-purpose flour gives the pie crust its structure. Be sure to measure it correctly so the crust doesn’t become too dry.
- Sugar. Just a small amount adds a touch of sweetness without making the crust overly sweet, so it works well with a variety of pie fillings.
- Salt. Enhances the flavor of the crust and balances the sweetness.
- Vegetable Oil. Using oil makes this pie crust especially easy because there’s no need to cut butter or shortening into the flour. It mixes right into the dough and helps create a tender crust that’s easy to press directly into the pie plate.
- Milk. Brings the ingredients together to form a dough that’s easy to press directly into the pie plate.
How To Make No Roll Pie Crust
Making this pie crust is quick and easy. Just mix the dough, press it into your pie plate, and it’s ready to fill or bake.
- Combine the dry ingredients. Whisk the dry ingredients together in a medium bowl.
- Add the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix with a wooden spoon until combined and a dough forms.
- Press in the crust. Transfer the dough to the pie plate and use your fingers to evenly press the pie crust across the bottom and up the sides of the pan.
- Bake. Place in the oven set 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?
Yes! You can substitute melted butter for the oil using the same amount. Butter will give the pie crust a richer, more buttery flavor, while oil keeps the original recipe especially quick and easy to mix and press into the pan.
Tips For The Best No Roll Pie Crust
- Use the right size pan. This recipe is designed for a 9-inch pie pan so the dough will be the right thickness when pressed into the bottom and sides.
- Fluting is optional. You don’t have to flute the edges of the crust. You can leave them simple or finish them however you prefer.
- Adjust the salt if needed. You can leave out the added salt if you prefer.
More Easy Pie Recipes
- Toll-House Chocolate Chip Pie
- Pecan Pie Cheesecake
- Easy Apple Pie Recipe
- Grandmas Pecan Pie Recipe
- Apple Slab Pie
- Easy Key Lime Pie
- 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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177 comments on “No Roll Pie Crust (Just 5-ingredients)”
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.