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)”
I have been making this pie crust for years. With my recipe, you saved part of the dough and crumble it over the top of the filling.
I’m not good at making my own pie crust, so I use premade store bought, but this recipe sounds easy, so I’d like to try it for a upcoming fundraiser that I’m donating pies for. But I have a question. I noticed in questions about prebake….one says prebake for pumpkin pie, another says no need to prebake for blueberry pie. So, I’m confused. Does it have to be prebaked only for certain pies? Thank you
Hi Debbie. I would say the answer in short is you don’t always have to pre-bake pie crusts, but it is a good idea to do so for pies that don’t require a long baking time. This will help to prevent an underbaked crust.
This is a good crust but make it with butter rather than oil and it is a great crust.
Thanks Cathy!
Could this recipe be used in 9×13 pan for Pecan Pie bars?
Hi Sharon. Yes, this crust would work for a 9×13.
You can use this same recipe for a top crust. Just spread your crust onto a piece of waxed paper to the size you need, flip the wax paper over onto the pie filling, crimp and use fingers or fork to create edge. I have been doing this for years and it’s great.
Thank you Maureen!
Can I make a blueberry pie using your no-roll pie crust? Should the bottom crust need to be pre-cooked before filling?
Hi Marilyn. Yes! You can make a blueberry pie using this pie crust. There is no need to pre cook before filling.
I love this pie crust! Flavor and flakiness are perfect. I’ve made it a couple of times now, once in a 9” and the next in small tart pans. Worked perfectly both times.
Thanks Andrea!
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!
Thank you Dee!
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?
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.
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?
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.