No-Roll Pie Crust recipe perfect for fruit pies, custard pie, and more. Made with oil, mix and press into a pie plate for a delicious homemade crust.
No Roll Pie Crust… Now that's my kind of crust. This particular crust is perfect for fruit cobblers, but I also like it for all sorts of pie.
This is another pie crust straight out of Grandma's recipe box. I haven't really changed a thing.
It's an oil-based crust, so the texture is somewhat different. I would say it almost melts in your mouth, and it definitely has a flakiness about it.
What I really love about it, is that it's really a no-fail pie crust. Anyone can make it. There's no rolling or fluting required. Just mix it up and press it into a pie plate. And presto! You've got a pretty tasty pie crust. Game changer!
You can make a similar crust with butter and pecans. This pecan nut pie crust is another favorite, especially for no bake desserts, like this no bake pumpkin dessert and no bake blueberry dessert.
Tips for how to make an Easy Shortcut No-Roll Pie Crust
- Mix together the flour, sugar, and salt.
- In a separate bowl (or glass measuring cup), whip together the oil and milk with a fork.
- Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.
- If you're making a fruit cobbler, save back about a third of the mixture to crumble on top of the pie.
- Press the remaining dough evenly in a pie plate, covering the bottom and the sides.
- If you want to crimp the edges, go right ahead. But there's no need if you don't want to.
- And that's it, your no-roll pie crust is ready for filling. Bake according to the instructions for whatever type of pie or cobbler you're making.
Want to make a pie with this crust? Here are a few scrumptious ideas.
Small Batch Blueberry Pie Filling
Looking for more crust recipes for your favorite desserts?
Leftover Pie Crust – Cinnamon Crust Bunches
If you'd love more holiday recipe inspiration, you may enjoy my lists of The Best Thanksgiving Recipes for Your Holiday Menu and The Best Christmas Recipes for Your Holiday Celebrations.
Want to actually see how to make this pie crust recipe? Watch our video!
Tools you may need to make a No-Roll Pie Crust
Mixing Bowl – I love a bowl with a handle; this one’s pretty similar to mine.
Measuring Spoons – I mean, measuring spoons. Every kitchen needs them.
Measuring Cups – Another kitchen staple.
Glass Measuring Cup – I use mine all the time, not just for measuring, but also for mixing up small quantity recipes.
Glass Pie Plates – This pie plate is my old faithful pie plate. I’ve had it forever, probably since we got married. Mine actually has the fluted edge sorta built in too, so you can press it in and get somewhat of a decorative edge without a lot of handiwork on your part.
Adjustable Pie Shield – Protects your pie crust from burning.
Print the recipe for an Easy Shortcut No-Roll Pie Crust
Easy No-Roll Pie Crust
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cane sugar
- 1 1/4 teaspoon salt
- 2/3 cup canola oil
- 3 tablespoons whole milk
Instructions
- Pre-heat the oven to 350° F.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- In a separate bowl (or glass measuring cup), whisk together the oil and milk.
- Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.
- Press the dough evenly in an un-greased pie plate, covering the bottom and sides. If you're making a fruit cobbler, save back about a third of the mixture to crumble on top of the cobbler.
- If you want to crimp the edges, go right ahead.
- Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.
- Let the crust cool before adding any filling.
Notes
Nutrition
Can't wait to make this crust recipe? Pin it for later!
Can you use bread flour ?
Yes, you can use bread flour. Keep in mind that, due to the higher protein content, it may be somewhat chewier, but it should still be good.
Thank you so much for sharing this Awesome pie dough recipe!
This was so easy to make and taste absolutely Fantastic!
That’s awesome, Carolyn! I’m glad you liked the recipe.
I can’t thank you enough for this recipe! I have never been able to master a rolled crust. This one is perfect for people like me!
I’m so glad you liked it, Lisa! Thanks for the feedback.
Good recipe. I decided to use melted butter instead of oil. Video would be better and shorter if she had all ingredients ready and didn’t go retrieve them and turn her back on audience.
I have used this recipe for years, I’m famous for my Pumpkin Pie, and Lemon Meringue Pie, both of which I make using this crust.
The only difference, is preparation, I mix the ingredients in my pie dishes. No mess no fuss, I put dry ingredients in the pan, make a well in center add liquids and mix with fork till combined. Flatten to bottom and sides with a spoon then create a beautiful lattice. I would encourage you to make it this way,
It’s sooo easy.
Thanks for the tips, Linda! That sounds delicious.