No roll pie crust is a stress-free path to delicious homemade pies. By pressing the dough directly into the pan you save time and make cleanup easier!
Scroll down for a printable recipe card or keep reading to learn more about how to make delicious pies the easy way!
No Roll Pie Crust
If you’re wondering why you would use no-roll crusts, there are a few reasons. They’re helpful when you’re in a pinch and need a quick crust. They’re also great if you’re just starting out with pies.
I always wanted to make homemade pies around the holidays but the crust always seemed super intimidating. Discovering this “pat a pan pie crust” recipe was a lifesaver! These crusts provide a quick solution without sacrificing the buttery, flaky crust you want when you’re making homemade pies!
Why You’ll Love This Recipe
- Saves time – This recipe will save you time. It mixes together in minutes without the need for chilling or resting.
- Easy to make – Even if you’ve never made a pie before, this recipe will help you be successful! There’s no stress about overworking the dough or achieving a perfect roll-out.
- Similar to traditional pie crust – This homemade pie crust comes out buttery and flaky. It gives you a crust that is similar to more traditional pie crusts that require more labor-intensive techniques.
Ingredients for Successful No-Roll Crust
You will need some basic ingredients to make this pie crust. You may have most of them in your pantry and refrigerator already!
- All Purpose Flour – Forms the structure of your pie crust, ensuring it holds its shape while baking.
- Baking Powder – Helps the crust to rise slightly, providing a bit of airiness to the texture.
- Salt – Balances the flavors and highlights the crust’s buttery notes.
- Sugar – Adds a subtle sweetness and contributes to golden browning.
- Butter (melted) – This creates a rich, flaky texture and is key for a flavorful crust.
- Cold Water – Binds the dough together without activating the gluten too much, which keeps the crust tender and gets the flaky pie crust.
The full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need some items from your kitchen to make this recipe:
- Whisk
- Mixing Bowl
- Fork or Pastry Blender
- Spatula
- 9″ Pie Pan/Pie Dish
Step-by-Step No-Roll Pie Crust Guide
This recipe takes about 10 minutes of prep time. Then bake the crust according to the pie recipe you’re using.
Whisk together the dry ingredients (flour, baking powder, salt, and sugar) in a large mixing bowl.
Add the melted butter to the flour mixture and blend using a fork or pastry blender until the mixture looks like pea-sized crumbs.
Pour in the cold water gradually, stirring just until the dough starts to pull together; avoid overworking it.
Press the pie dough evenly across the bottom and up the sides of your pie pan, ensuring no gaps or overly thick edges.
Fill the formed pie crust with your chosen filling, then bake in the oven as your pie recipe directs.
If you’re making a cream pie and need a baked crust, bake at 375°F for 10 to 13 minutes or until golden. Allow to cool and then fill with your cream or pudding filling.
Storage Tips
This crust can be stored in the refrigerator for 2 days. Be sure to wrap it tightly with plastic wrap. You can press it into the pie dish and wrap the entire dish or you can wrap the dough flat and press it into the pan once you’re ready to use it.
If you’re baking the crust ahead of time, you can also store it tightly wrapped in the refrigerator for 2 to 3 days.
You can freeze this crust. It can be frozen for up to 3 months. Wrap it well in freezer paper and plastic wrap to protect it.
When you’re ready to use it, take it out of the freezer at least 24 hours in advance and allow it to thaw. Then fill it with your fillings and bake according to your recipe.
Tips and Tricks
- Once you practice a few times, you can mix everything for this crust in the pie pan and save a dish. But in the beginning, it’s easier to mix it in a larger bowl and press it into the pan.
- You can use this crust for your favorite pies including apple pie, cherry pie, pumpkin pie, and pecan pie which makes it great for holiday baking. Try your favorite flavor!
- If you’re going to pre bake your crust for a cream type of pie, watch the crust closely as it bakes so that you do not overbake it. In my experience, you do not need to use pie weights for this crust.
- Use this no roll pie crust recipe for savory pies by reducing the amount of sugar used or omitting it completely.
- You can substitute oil for the butter if you prefer. (This only works for this type of recipe. It does not work for recipes that use cold butter.)
- Substitute milk for the water to get a richer crust.
- Make a gluten-free pie crust by substituting gluten-free flour for the all-purpose flour.
More Easy Baking Recipes
If you’re looking for more easy baking recipes, try some of our favorites:
Equipment
- 1 Whisk
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup butter melted
- ¼ cup cold water
Instructions
- Whisk together the flour, baking powder, salt, and sugar.
- Add the butter and stir with a fork or pastry blender until pea sized clumps begin to form.
- Add the water and stir until the mixture begins to come together.
- Press the dough along the bottom of the pie pan and up the sides.
- Fill the pie crust with your desired filling and bake according to the pie recipe instructions.
Notes
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