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. Before baking, you may want to learn how to keep a pie crust from burning.
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!
Not only is this easy and quick but it’s the best tasting pie crust ever. My husband has never liked any kind of pie crust but he loves this one 😋.
That’s awesome, Linda! I’m so glad you liked it. Thanks for the review!
Can you make strips for the top of the fruit pie with the remaining crust?
Debbie, sure! It might actually crumble better with this crust’s texture.
I tried it to make a Ham and Cheese quiche and only used 1 tspn of sugar and it was fantastic! Best flaky crust ever. (I did sub melted butter for oil). Thank you!!!!
Thanks so much, Barbie! So glad you enjoyed the crust. That sounds so delicious.
Have you ever used this as a Quiche crust? If so, would I just leave the sugar out?
Yes, I’d just leave the sugar out, or lessen it. It sounds like it worked out well for you. I’m so glad!
Hello Mel,
Greetings from Australia. I’ve always been intimidated by pie crusts, but this recipe looks fabulous. Thank you for making it easy. I can’t wait to try it. (Even though we use metric here I don’t think I’ll have any problem converting the recipe).
Rita, thank you! It is so nice to meet you. I really hope you enjoy the pie crust! (And I have been thinking of adding metric to all of my recipes, just so it’s there for all of my outside the U.S. readers. This makes me think even more about doing that.)
Any advice for substituting with almond milk?
Marissa, I don’t have any advice, as I haven’t tried making it with almond milk. But I would be willing to bet it would work just fine.
It worked great! Almond milk and GF flour!
Marissa, awesome!!! That is good to know. Thank you!
Just curious if you have tried using gluten free flour and if it affects the texture?
Danelle, I haven’t yet. But it’s on my list to do. I have tried it with my pecan nut crust, and it needed some tweaking. So… I’ll keep you posted.
I have always had pie crust failures until this recipe. It was flaky and perfect. From now on this is my go-to crust.
Ah Maria, I’m so glad it worked for you and you enjoyed it. Thank you for letting me know.
Melted butter instead of oil???
Tanya, you can definitely use melted butter in place of oil. Butter does tend to give a really flaky texture, which is nice in a pie crust.
Hi Mel,
Regarding the easy shortcut no roll crust, do I need to cool it in the fridge before baking, and on what temp. the oven & what baking time.
Thank you,
Hi Naya, you can chill it, but I haven’t had any issues with this crust shrinking… It won’t hurt to chill it for maybe half an hour, though, just to be safe. As for baking, it really depends on the instructions for whatever pie you’re making. If you’re just baking the crust by itself, I’d prick it all over with a fork so it won’t bubble up, and bake it at 400° for maybe 20 minutes or more, or until the crust begins to turn a nice golden color. You’re very welcome! I hope you enjoy.
Should you do a weighted bake if you are only baking the crust?
Lindsay, you can, but since it’s made to be a press in crust, I’ve never really had issues with it bubbling up. So I’m not sure you’d need to with this one.