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!
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!
You will need some basic ingredients to make this pie crust. You may have most of them in your pantry and refrigerator already!
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:
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.
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.
If you’re looking for more easy baking recipes, try some of our favorites:
Servings: 1 crust
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.
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.
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