This Simple Pie Crust Recipe is a game-changer for anyone who loves baking but dreads the fuss. With no rolling required and just 10 minutes of prep, you’ll have a buttery, flaky crust ready to cradle your favorite fillings.
The texture is perfectly crisp yet tender, with a rich, golden finish that’s irresistible. Whether you’re making a sweet fruit pie or a savory quiche, this crust delivers every time.
In just 35 minutes total, you can create a homemade masterpiece that tastes like it took hours. The simplicity of this recipe doesn’t compromise on flavor—each bite is a delightful balance of buttery richness and subtle sweetness. It’s the kind of crust that makes you feel like a baking pro, even on your busiest days.
Ingredients for a Flaky, No-Roll Pie Crust
- 2 cups (10 oz/284 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 6 tablespoons (3 oz/85 g) butter, melted (creates a flaky, buttery texture)
- 2-3 tablespoons cold water (add gradually as needed)
Step-by-Step Instructions
- Combine dry ingredients: Add the flour, sugar, and salt to a 10-inch (25 ½ cm) pie pan. Stir with a fork to mix evenly.
- Add wet ingredients: Pour in the melted butter and 2 tablespoons of cold water. Stir with a fork until the dough begins to clump together. (If the dough seems dry, add the remaining tablespoon of water, a little at a time, until it comes together.)
- Press the dough: Use your fingers to press the dough evenly into the bottom and up the sides of the pie pan. Aim for a consistent thickness throughout.
- Ready to use: Your pie crust is now prepared! Use it immediately for blind baking, freezing, or in any single-crust pie recipe.
Perfect Pairings: Pie Fillings and Toppings
This no-roll pie crust is incredibly versatile! For a classic dessert, try filling it with a homemade apple pie filling or a rich chocolate ganache. If you’re feeling adventurous, top it with a dollop of whipped cream or a sprinkle of cinnamon sugar for extra flair. Savory options like quiche fillings or spinach and cheese also work beautifully with this crust.
Storage Secrets: Keep Your Crust Fresh
If you’re not using the crust right away, wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. For longer storage, freeze it for up to 1 month. When ready to use, let it thaw in the fridge overnight or bake it directly from frozen—just add a few extra minutes to the cooking time.
Quick Tips for a Flawless Crust
To ensure your crust turns out perfectly, make sure your butter is melted but not hot—this prevents the dough from becoming greasy. If the dough feels too dry, add water one teaspoon at a time until it clumps together. Pressing the dough evenly into the pan helps it bake uniformly, so take your time with this step!
Recipe Variations: Mix It Up!
Want to add a twist? Swap out the granulated sugar for brown sugar for a deeper flavor, or add a pinch of cinnamon for a warm, spiced crust. For a savory version, omit the sugar and mix in herbs like thyme or rosemary for a crust that pairs perfectly with quiches or pot pies.
Common Questions Answered
Can I use oil instead of butter? While the recipe now uses melted butter for a flakier texture, you can substitute it with neutral oil if needed—just note the crust won’t be as rich. Can I make this gluten-free? Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend for a similar result.
Simple Pie Crust Recipe (No Roll, 5 minutes!)
Equipment
- 10-inch (25 ½ cm) pie pan
Ingredients
- 2 cups all-purpose flour 10 oz/284 g
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 6 tablespoons butter, melted 3 oz/85 g
- 2-3 tablespoons cold water
Instructions
- Add the flour, sugar and salt to a 10-inch (25 ½ cm) pie pan and stir with a fork to combine.
- Pour in the melted butter and 2 tablespoons of water to the dry ingredients and continue stirring until the dough clumps together. (If it seems very dry, add the additional tablespoon of water, a little at a time, until the dough comes together.)
- With your fingers, press the dough into the bottom and all the way up the sides of pie pan, doing your best to make it evenly thick all around.
- Now your pie crust is ready to be used! You can blind bake it, freeze it, or use it in any of our single crust pie recipes.
