Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: My Simple Pie Crust Recipe is the ultimate no-fuss solution for homemade pies, perfect for when you want amazing results without the rolling pin! This no-roll crust will be your new go-to for effortless pie-making! Already have an account?
Incredibly Quick: Ready in just 5 minutes without a pastry blender, food processor, pastry cutter, or even a rolling pin required. Simple Ingredients: Made right in the pie pan with pantry staples. Versatile & Customizable: Use it for both sweet and savory pies, with dairy-free and gluten-free options available! Perfect Texture: Buttery, flaky, tender, and just as delicious as a traditional crust.
When I first tested this recipe, I started with vegetable oil, but after hearing your feedback about the crust lacking that ideal flakiness and flavor, I knew a change was in order. Switching to salted butter made all the difference! Not only does butter add a rich, unmistakable flavor, but its natural water content also helps create those delicate, flaky layers we love. Now, this crust is getting rave reviews from happy bakers everywhere, who are thrilled with the upgrade. Get ready to make some truly unforgettable pies this holiday season! With this Simple Pie Crust Recipe as your base, you’ll be set for all kinds of delicious creations. For classic holiday flavors, try it with my Caramel Pecan Pie or Traditional Apple Pie—both bursting with spices and comforting sweetness. Or, bring a unique twist to the table with our Pumpkin Pie or Maple Syrup Pie for an extra-special treat. This no-roll crust pairs beautifully with each, making holiday baking easier and bolder than ever!
Bold Bakers Loved Easy Pie Crust Recipe by Hand!
“Used in this morning to make Quiche. So happy to see it very user-friendly and quick. It cuts the work time, especially if you are in a hurry (like me). I also like the taste, the saltiness and the sweetness is just perfect. Thank you Gemma! I love practical recipes! ❤️” — Monica R. “I made this again recently. Taste just like more complicated pie crust recipes. If yours comes out tough, hard or sticks to the pan, you are over working the dough. It doesn’t need a lot of work to come together. Definitely will make again!” — Kellie IMPORTANT NOTE: This recipe was improved and updated on 11/2/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
Table of Contents
What is a No Roll Pie Crust? Tools You Need Key Ingredients and Substitutes How to Make an Easy Pie Crust Gemma’s Pro Chef Tips Make Ahead and Storage Instructions How to Blind Bake Easy Pie Crust What Can I Make With Easy Pie Crust? More Pie Crust Recipes
What is an Easy Simple Pie Crust Recipe?
Tools You Need for Easy Pie Crust
Measuring cups Measuring spoons Measuring jug 10-inch (25 ½ cm) pie pan Fork
Key Ingredients of No Roll Pie Crust
All-Purpose Flour
Provides the structure and base for the crust. It forms the dough and contributes to the crust’s texture. Substitute: Use up to half with whole wheat flour for a heartier texture, or gluten-free 1:1 flour blend or Easy Almond Flour Mix for a gluten-free option.
Granulated Sugar
Adds a hint of sweetness and helps create a more tender crust. Substitute: Omit for a savory crust, or replace with brown sugar for a deeper flavor.
Salt
Balances sweetness and enhances the flavor of the crust. Substitute: Use kosher salt or sea salt, but adjust the amount based on salt granule size.
Butter (Melted)
Adds richness, flavor, and moisture, helping bind the ingredients and create a flaky texture. Substitute: You can use melted shortening. Or vegan butter or coconut oil for a dairy-free version; note that coconut oil may add a subtle coconut flavor.
Cold Water
Hydrates the flour to bring the pie dough together and contributes to flakiness by preventing overmixing. Substitute: Use milk for a slightly richer crust or ice water if needed to keep the dough cool for handling.
How to Make an Easy Pie Crust Recipe
Quick and Effortless: Preps directly in the pan with just a few ingredients. Flaky and Delicious: Buttery layers that rival a traditional rolled crust. Versatile: Perfect for sweet or savory pies and can be made dairy-free or gluten-free. Great for Beginners: Easy enough for kids or anyone new to baking.
Gemma’s Pro Chef Tips
This makes enough crust for a 10-inch (25 1/2 cm) pie. If you are using a 9-inch (23 cm) pie pan, press the dough into the pan no more than 1/8-inch (3mm) thick and discard any extra dough or the crust will be too thick. To avoid a soggy pie crust, you can brush the crust bottom with a thin layer of egg whites before baking, or place the pie dish on a preheated tray. Try filling this pie with our easy Apple Pie Filling! If blind baking this crust, we highly recommend chilling in the fridge or freezing the crust for an hour before baking. You can use dry beans, rice, or pie weights. Read How to Blind Bake a PIe Crust for more helpful information. If you prefer making no-roll pastry crusts, also check out our Pate Sucree Recipe for your next tart! This pie crust recipe and technique works best for a single-crust pie. If you would like a make a 2-crust pie, we recommend using a double recipe of our Flaky Pie Crust or Sour Cream Pie Crust. If you want to use this for a two-crust pie, you can make a cut-out top. First, make the bottom crust and line your pan as instructed below. Next make a second crust in a bowl, shape into a disc of dough, then wrap and chill for two hours. Roll out on a lightly floured surface to 1/8-inch (3 mm) thick and use a cookie cutter to cut out shapes to arrange on top of your filling. You can find more information about this technique here. Here’s how to crimp the edges of the pie crust: Place the thumb and index finger of one hand on the outside edge of the crust, and position the index finger of your opposite hand on the inside edge, creating a “V” shape with your fingers.Push your inside finger outward while gently pinching with your thumb and index finger on the outside. Continue this motion around the entire edge, creating a wavy crimp pattern.
Make Ahead and Storage Instructions
Make Ahead
Refrigerate: After pressing the dough into the pie dish, cover it tightly with plastic wrap. Store in the refrigerator for up to 2 days before baking or filling. Freeze Unbaked Crust: For longer storage, press the dough into the pie pan and cover it securely with plastic wrap, then aluminum foil. Freeze for up to 2 months. When ready to use, transfer directly from the freezer to the oven, adding a few extra minutes to the baking time if blind baking.
Storage After Baking
Room Temperature: If blind-baked, cover the crust loosely and store at room temperature for up to 2 days. Refrigerate: Once baked and filled, the pie can be covered and stored in the refrigerator for 3-4 days.
How to Blind Bake Easy Pie Crust
What Can I Make with Easy Pie Crust?
Here are baked pies that would work beautifully with this simple, no-roll pie crust:
More Pie Crust Recipes
Buttermilk Pie Crust The Flakiest Gluten-Free Pie Crust Flaky Sour Cream Pie Crust Recipe How To Make Pâte Brisée (French Pie Crust Technique) How to Make A Perfectly Flaky Savory Pie Crust
IMPORTANT NOTE: This recipe was improved and updated on 11/2/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
