Easy No-Roll Pie Crust Recipe
This is the easiest homemade pastry pie crust!
I am no pie crust expert, in fact, I haven’t made many pie shells from scratch in my life. Most of the recipes seem to take a lot of effort and precision. A bit intimidating really. I tend to stick to cookie crusts for the simplicity, well, and because they are delicious. However, I made this homemade pastry pie crust 3 times this week and it is so easy!
From my search on the internet, it looks to me like this is an old school pie crust recipe that many of you may already be familiar with. I am so glad I found it though! I had never heard of such a thing as a homemade no-roll pastry pie crust.
It is perfect for this apple pie recipe with a crumb topping and nearly any other pie with a single crust. (I also used this crust for this pumpkin pie.) It doesn’t work quite as well as a top crust, but you can make it work if you really want to, I suppose.
The ingredients are simple – flour, oil, salt, milk, and sugar. You can use any type of milk, including dairy-free varieties if you want to make a dairy-free pie. I thought the oil seemed odd, but it really works.
I have used olive oil and melted butter in this recipe with success. The oil seems to yield a more tender, flaky crust though, so I recommend using oil instead of butter. The crust doesn’t taste oily at all! It is best to use a high-quality (preferably name-brand) olive or vegetable oil and one that hasn’t been sitting in your pantry for too long.
Basically, just use a fork to mix it all together right there in the 9-inch pie plate. Then press it evenly into the dish. Done! You can even flute the edges of the crust if you’re good at that sort of thing.
You get a flaky, delicious pie crust with no rolling and trimming!
Easy No-Roll Pie Crust Recipe
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons granulated sugar
- ¾ teaspoon salt
- ½ cup good quality vegetable or olive oil
- 2 tablespoons milk
- In a 9-inch pie pan, mix together the flour, sugar, and salt with a fork.
- Mix the milk into the oil. Make a well in the center of the dry ingredients and pour in the oil mixture.
- Mix with a fork until the dough come together and ingredients are evenly combined.
- Flatten and press the dough into the pie pan to form a pie shell. Flute the edges, if desired.
- If you need a pre-baked pie shell, bake at 375°F/190°C for 10-12 minutes until golden.
Recipe Adapted From: Food.com
Comments & Reviews
Great recipe,first time every making pie crust
This was great ! I needed a top too, so I just made 1-1/2 recipes and roll/pressed enough for the top and slid it onto the pie. I will use this forever !
Sweet! Glad you found it Jill!
LOVE. IT. EASY AS WELL PIE.
Ha ha! 😉
Hi, Cathy! I’ve used & loved this recipe a couple of times, but I’m wondering how it will turn out using extra-virgin olive oil. I don’t have any on hand that’s more processed, and I know EVOO tends to have a strong olive flavor.
Hi, Danielle! I think it will turn out great! I’m pretty sure that I used EVOO when I made this recipe and it worked well.
Do you have to precook crust if making a crab quiche? Also, would melted butter taste better? Not as flakey? Thanks.
Oil or butter work well in this recipe, but the oil seems to yield a more tender, flaky crust, so I recommend using oil instead of butter. I haven’t made a crab quiche before, so I don’t have a sure answer for you. Sounds delicious! I think it depends on the recipe you are using, but many I have seen call for baking the crust for 5-10 mins before sprinkling on cheese and adding the quiche filling, then finish baking. I hope it turns out awesome for you!