Ditch the rolling pin with this easy no roll pie crust.
Pies are my favorite dessert. Give me a choice between cake and pie in flavors I like 99% of the time pie wins. Even savory pies like pot pie and quiche are delicious as well.
The foundation for most pies is a crust but making homemade crust scares a lot of people. This recipe is easy enough a child could make it. Seriously. You mix together the flour, salt, milk, and oil in a bowl before patting the crust in your pie plate or tin.
If you’re making a cream pie you poke a few holes in the crust and bake until golden or fill and bake according to the recipe for fruit pies like apple.
I have a traditional pie crust recipe that is delicious but has a ton of steps. I don’t always have the time or inclination to mess with it but this no roll pie crust comes together in a jiffy.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 2 Tablespoons milk
- 1/2 cup vegetable oil
- In a bowl stir the flour and salt together
- Pour the milk into the flour
- Add the oil a bit at a time, stirring between additions, until the dough just comes together. You may not need all the oil
- Place the dough in to an 8 or 9 inch pie plate/tin and press with your hands until the crust covers the plate
- For recopes calling for a prebaked crust poke holes in the crust or place a sheet of foil in the bottom and fill with beans
- Bake at 425 degrees for 12 to 15 minutes or until golden brown
- Let crust cool before using