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)”
Home with hubby after a fall, so nonstop busy taking care of him & our home. Need a quicker pie crust to make mini peach pies. This should do the trick, thank you.
Thanks Angela. Hope your husband heals quickly!
If you are making Pumpkin pie, do you precook the crust a little first, or just make crust and bake all together?
Hi Ce ce. 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.
Would I double to do a slab pie? Thank you
Hi Gwen. Yes, you would need to double this recipe for a slab pie.
Ive been wanting to make homemade pie crust for along time but all the recipes I find are so complicated. This one looks perfect. Could it be used as a lattice crust?
Hi Brandy. Yes, this recipe will work great for a lattice crust as well.
With this flaky crust can yoo also make a top for like and apple pie???
Hi Sondra. Yes, this recipe works great for the top crusts too!
What can I substitute the oil with?
Hi Tina. Melted butter works well as a substitute.
Can you freeze this dough for a later time?
Hi Dianna. Yes you can freeze the dough for up to 6 months when wrapped properly. You can also freeze the crusts in the pan.
Tried it and found it bit crumbly but nice taste … want to try making a pie with crust in top bit but how do you flatten out the second crust to make a top crust ?
Thanks Sue! You would just roll out like a normal crust for the top and trim as needed once you placed on top of the pie.
For two crust pie double the recipe,roll out between wax paper
Can I use cold water instead of milk?
Hi Coco. Yes, you can substitute water. It will change the texture and taste slightly but will still yield a good crust.
Easy recipe
Thanks Jamie!