Easy No Roll Homemade Pie Crust
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This no roll pie crust is about to become your go-to for every homemade pie. It’s crisp, tender, and comes together in just minutes with no rolling pin or fancy equipment needed. Whether you’re making something sweet or savory, it’s guaranteed to bake up beautifully.
One Sunday, I was halfway through prepping a pie when I realized I didn’t have a frozen crust. The filling was ready, so instead of running to the store, I pulled out my grandma’s old oil pie crust recipe. Just a few pantry staples later, I had dough ready to press into the pan. I tried this on my homemade chicken pot pie and it was delicious!
The crust came out golden, flaky, and sturdy enough to hold a creamy filling yet still light enough for fruit pies and quiches. Honestly, it turned out better than any store-bought crust I’ve ever used!
Why My Recipe Works
- Great for planning ahead: Make the dough up to 2 days early and keep it in the fridge until you’re ready to bake.
- Only 5 simple ingredients
- Easy cleanup
- No rolling required: Just mix, press, and bake.
- No chilling time: Goes straight from bowl to oven.
How to Make No Roll Pie Crust
In about 15 minutes, you can go from mixing to baking with this no roll pie crust. Combine your dry ingredients in one bowl and whisk the wet ones in another. Stir them together until the dough comes together, then press it straight into your pie dish. Add your filling, and it’s ready for the oven!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Flour: Sift it first for a light, tender crust with perfect flake.
- Salt
- Sugar
- Vegetable oil: Go for a mild oil like canola, sunflower, or light olive oil.
- Milk: Whole milk gives the crust rich flavor and helps the dough come together smoothly. Keep it cold for the flakiest results.
Step-By-Step Instructions
Making this no roll oil pie crust is quick, easy, and perfect for beginners. Gather a few pantry staples, and in minutes you’ll have a tender, flaky crust ready for any filling.
Step 1: Mix the dry ingredients
Add the flour, sugar, and salt directly into a 9-inch pie pan. Stir them together with a fork until evenly combined.
Step 2: Combine the wet ingredients
In a measuring cup, mix the oil and milk. Give it a quick stir with a fork until blended.
Step 3: Make the dough
Pour the wet mixture into the pan with the dry ingredients. Use your fork to gently mix until a soft dough starts to form.
Step 4: Press into the pan
Press the dough evenly across the bottom and up the sides of the pie dish. Use your fingers to shape or flute the edges as you like.
Step 5: Fill and bake
Add your favorite filling, then bake according to your pie recipe’s directions.
Substitutions
- Flour: Swap in whole wheat flour for a light, nutty taste, or use a 1:1 gluten-free blend for a gluten-free crust.
- Oil: Melted coconut oil or avocado oil are great alternatives.
- Milk: Any milk works, but for a non-dairy option, try almond or oat milk.
Expert Tips
- Adjust for texture: If the dough looks dry, add milk a teaspoon at a time until it feels soft and easy to press but not sticky.
- Mix gently: Stir only until the dough comes together. Overmixing can make the crust tough instead of tender.
- Add a splash of vinegar: Stir one teaspoon into the milk to help tenderize the dough and make the crust even flakier.
- Protect the edges: If the crust starts browning too quickly, cover the edges with foil halfway through baking for an even, golden finish.
- Chill before baking (optional): Let the crust rest in the fridge for 10 to 15 minutes to help it firm up and prevent shrinking.
How to Store This Recipe
Cover any leftover or unused pie crust tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. If you’ve already pressed it into a pie dish, wrap the whole pan so the dough stays soft and doesn’t pick up fridge odors.
To freeze an unbaked crust, keep it in the pan, wrap it well in plastic wrap and foil, and store it for up to 1 month. When you’re ready to bake, let it thaw in the fridge overnight before adding your filling.
If your crust is already baked, cool it completely before wrapping and freezing. When it’s time to serve, warm it in a 350 F oven for about 10 minutes to bring back that fresh, crisp texture.
More Recipes To Try
No Roll Pie Crust with Oil Recipe
Instructions
- Add the flour, sugar, and salt directly into a 9-inch pie pan. Stir them together with a fork until evenly combined.
- In a measuring cup, mix the oil and milk. Give it a quick stir with a fork until blended.
- Pour the wet mixture into the pan with the dry ingredients. Use your fork to gently mix until a soft dough starts to form.
- Press the dough evenly across the bottom and up the sides of the pie dish. Use your fingers to shape or flute the edges as you like.
- Add your favorite filling, then bake according to your pie recipe’s directions.
Notes
- If the dough looks dry, add milk a teaspoon at a time until it’s soft and easy to press but not sticky.
Stir just until the dough comes together to keep the crust tender. - Add a teaspoon of vinegar to the milk for a flakier texture.
- Cover the edges with foil if they brown too quickly so the crust bakes evenly.
- For best results, chill the dough for 10 to 15 minutes before baking to help it firm up and keep its shape.
