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)”
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.