No Roll Pie Crust Recipe for Easy Homemade Single-Crust Pies

The easiest homemade pie crust for beginner bakers

If homemade pie crust has ever felt too fussy, this recipe is the fix. This easy no roll pie crust comes together right in the pie plate, so there is no rolling pin, no floured countertop, and no struggling to move delicate dough into the pan. You simply mix the ingredients, press the dough into the pie plate, and bake or fill it depending on your recipe.

This is one of my favorite old-school baking shortcuts because it is simple, dependable, and surprisingly delicious. The crust bakes up tender and lightly flaky, and it is perfect for single-crust pies like Dutch apple pie, pumpkin pie, pecan pie, custard pie, and cream pies. If you want a homemade pie crust without all the extra steps, this is a great one to keep in your recipe box because the dough comes together in about 5 minutes.

Why you’ll love this 5-minute no roll pie crust

There is a reason this style of pie crust has stuck around for generations. It removes some of the trickiest parts of homemade pie baking while still giving you a crust that tastes homemade. If you have ever skipped making pie because traditional pastry felt intimidating, this recipe is a wonderful place to start.

• Ready to mix and press into the pan in about 5 minutes
• No rolling pin needed
• Mixed and pressed directly into the pie plate
• Made with simple pantry staples
• Perfect for sweet single-crust pies
• Easy to adapt for savory pies too
• Flexible for dairy-free baking
• Great for beginner bakers

This is not really the crust I would choose for a decorative lattice or a classic double-crust pie. But for a quick, reliable homemade bottom crust, it is hard to beat.

Ingredients for no roll pie crust

This easy pie crust recipe uses simple ingredients you may already have on hand:

• Flour
• Oil
• Salt
• Milk
• Sugar

The oil may seem unusual if you are used to butter-based pie crusts, but it really works here. It gives the dough a tender texture and makes it easy to stir and press into the pan without overworking it. The crust does not taste oily at all.

I have used olive oil and melted butter in this recipe with success, but oil gives the easiest texture for this particular method. A fresh, good-quality vegetable oil, avocado oil, or light olive oil works well. Because this crust uses oil instead of butter or shortening, it can be a great option for bakers who avoid dairy or want to choose a crust with less saturated fat. You can also use dairy-free milk if needed, which makes this a flexible option for different diets. The small amount of sugar helps with flavor and browning, but you can reduce it or leave it out if you want to use this crust for savory pies.

Why some bakers prefer this crust

Another reason to love this no roll pie crust is how flexible it is. Because it uses oil instead of butter or shortening, it can be a helpful option for people who avoid dairy or want a pie crust with less saturated fat. You can use the oil that works best for your needs and preferences, such as vegetable oil, avocado oil, or another mild-flavored oil you already keep on hand.

If you are baking for someone who is dairy-free, this recipe is especially convenient since it can also be made with a dairy-free milk. That makes it an easy homemade pie crust option for a variety of diets without adding extra work or extra ingredients.

How to make no roll pie crust

This recipe is wonderfully simple. You can mix the dough right in the pie plate or in a measuring cup or bowl first, then transfer it.

1. Stir together the flour, oil, salt, milk, and sugar until a soft dough forms.
2. Press the dough evenly into a 9-inch pie plate.
3. Use your fingers or the back of a spoon to push it across the bottom and up the sides.
4. Flute the edges if you want a prettier finish.
5. Fill and bake according to your pie recipe, or blind bake if your filling requires it.

The best part is that there is no rolling, no trimming, and no moving fragile dough from the counter to the pan. That makes this a fantastic homemade pie crust recipe for busy days, holidays, and beginner bakers. From start to pressed-into-the-pan finish, it only takes about 5 minutes.

Best pies for this crust

This no roll pie crust is best for pies that only need a bottom crust. It works especially well for:

• Pumpkin pie
• Dutch apple pie or crumb-topped fruit pies
• Pecan pie
• Custard pie
• Cream pies
• French silk pie

Because this is a press-in pie crust, it does not behave quite the same way as a classic rolled pastry for top crusts. You may be able to make it work in a pinch, but it really shines as an easy single-crust pie base.

Blind baking tips

If your filling does not need much oven time, you may want to blind bake the crust first. This helps set the crust and can keep the bottom from getting soggy.

• Chill the pressed crust for 10 to 15 minutes if your kitchen is warm
• Prick the bottom lightly with a fork
• Use parchment and pie weights if you need a fully baked shell
• Bake until lightly golden unless your recipe says otherwise

For pumpkin pie and other fully baked fillings, you can usually pour the filling into the unbaked crust and bake everything together.

Can you use this crust for savory pies?

Yes, this easy no roll pie crust can work for savory pies too. If you are making a savory pie, simply reduce the sugar or leave it out. This crust works best for single-crust savory pies like quiche, tomato pie, ham and cheese pie, or vegetable pie.

For a traditional double-crust chicken pot pie, a rolled pie dough is usually the better option. But if you want a fast homemade crust for a savory brunch pie or a simple supper pie, this recipe is a handy one to have.

Glass vs. metal pie pans

This recipe works well in either a glass or metal 9-inch pie pan, but each one has its own advantages.

A glass pie plate makes it easy to see how the bottom and sides of the crust are browning. That can be especially helpful for beginner bakers or for pies where you want to avoid an underbaked bottom crust. Glass tends to heat a little more gradually, which can help you keep an eye on doneness.

A metal pie pan heats up faster and can give you a slightly crisper, browner crust. That can be a great choice if you love a firmer texture on the bottom. If you use metal, start checking your pie a little earlier, since it may bake faster than glass.

If you already own a glass pie plate, this recipe works beautifully in it. If you prefer metal, that is a solid choice too. The key is simply knowing that glass gives you more visibility, while metal often gives you a crisper finish.

Pyrex Pie Plate and Carrier

Tips for the best no roll pie crust

• Use a standard 9-inch pie plate so the crust is not too thin
• Press the dough evenly across the bottom and up the sides
• Do not overwork the dough
• Use fresh oil for the cleanest flavor
• Save this crust for single-crust pies and crumb-topped pies
• Reduce the sugar if using the crust for savory recipes

If you are new to baking pie from scratch, this recipe is a great confidence builder. It gives you the satisfaction of a homemade crust without the stress that often comes with traditional rolled pastry dough.

More easy pie recipes

• Easy Dutch Apple Pie
• The Best Pumpkin Pie Recipe
• More Fabulessly Frugal Recipes

Frequently Asked Questions

What is a no roll pie crust?

A no roll pie crust is a simple pie dough that gets mixed and pressed directly into the pie plate instead of being rolled out on the counter.

What pies work best with a press-in pie crust?

This crust works best for single-crust pies like pumpkin pie, pecan pie, custard pie, cream pies, and fruit pies with crumb topping.

Do I need to blind bake this crust?

That depends on the filling. Some pies need a pre-baked crust, while others bake the filling and crust together.

Can I use this crust for savory pies?

Yes. Just reduce or omit the sugar. It works best for single-crust savory pies like quiche, tomato pie, and ham and cheese pie.

Can this be a good option if I avoid dairy?

Yes. Since this pie crust uses oil instead of butter, it is an easy option for bakers who avoid dairy. You can also use a dairy-free milk in the dough if needed.

Is a glass or metal better pan for this pie crust?

Both work well. Glass lets you see the browning more easily, while metal can produce a slightly crisper crust and may bake faster.

No Roll Pie Crust Recipe (Easy Press-In Crust for One Pie)

Don't let the words "homemade pie crust" intimidate you! This is simple, and you don't even need to have a rolling pin!

4.80 / 5 ( 10 Reviews )

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Serves: 8

Adjust Servings: 8

US CustomaryMetric

Ingredients

• 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

Instructions

• 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 Notes

You can even flute the edges of the crust if you’re good at that sort of thing.

Nutrition

Calories: 210kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Sodium: 220mg | Fiber: 1g | Sugar: 1g

Recipe Adapted From: Food.com