Hurray for shortcuts. Today, I can’t wait to share this “No Roll” One Crust Flaky Pie Crust Recipe. It’s such a simple pie crust. You literally make this in the pie pan. No rolling is required. That is such a huge time saver.
No Roll Pie Crust
Whipping up an extra one for your recipes that require 2 pie crusts is a snap.
As much as I cook, bake, and create in the kitchen…on a day like The Fourth of July, you won’t find me in Betty Crocker mode. You’ll find me scrambling to find clean, patriotic clothes for the kids. Because there’s no time for me to take a well-needed shower, I’ll be looking for one article of clothing that’s not wrinkled or stained to throw on myself. Then I head to the basement to grab some plastic bags for parade candy. Finally, wishing I had planned better, I stand, staring at the refrigerator, wondering what I can whip up for the picnic that looks like I was in Betty Crocker mode.
What I love about this recipe:
- it’s such a huge timesaver
- easy to make
- no rolling
- it’s also a great recipe for a pie crust to roll out
Make Ahead and Storage
Can I make Pie Crust Ahead of Time?
Yes! You can make pie crust ahead of time. If you have made the crust inside the pie pan, then cover it and store it in the fridge for up to 3 days. If you have not made it in a pie pan and it needs to be rolled out, then roll it into a ball and store it in the refrigerator for up to 3 days
Using your refrigerated pie crust that has been refrigerated: Allow it to come up to room temperature before rolling it or baking with it
Can I Make this Pie Crust as a Rolled Out Pie Crust?
Yes! You can use this recipe for a regular pie crust, too. Just mix it as directed in a bowl instead of a pie pan
Tips and Tricks:
- to make my “well” I like to use the bottom of a measuring cup to form it – just make a circular motion with the bottom of the measuring cup to form a well
- I like to use a fork to whisk the oil and milk and then bring the flour mixture into the oil mixture
Tips for rolling out pie crust…
- I like to place anything sticky like cookie dough or pie crust that needs to be rolled out in between two pieces of wax paper and roll it out that way
- When ready to place it, just peel back the wax paper and place it down into the pie pan
This is it, you guys. This is super easy, Thank God for it, “no roll” pie crust is my saving grace. You make it right in the pie pan. Just press this dough out to the edges, and done! It’s that simple. This is my kind of pie crust, y’all. For a fancy look (if you really want to impress) – Push the dough out on top of the edge, and press down with the flat part of a fork going all of the ways around. Voila’
So, what Ingredients will you need for this magical pie crust? Let’s make sure you have everything you’ll need:
- All-Purpose Flour – all-purpose flour is the best flour for this recipe
- Salt – table salt. You will be able to taste a little bit of salt from the amount used. It is actually used to enhance the flavor of the crust, so try not to cut the amount down
- Granulated Sugar – this will be used to sweeten the crust
- Oil – I’ve used Canola Oil and Vegetable oil
- Milk – 2% or Whole milk is best in this pie crust recipe
Here are my Top Amazon Picks for this “No Roll” One Crust Flaky Pie Crust (affiliate links)
How do you make a No-Roll Pie Crust?
- To the pie pan, add the flour, salt, and sugar
- Use a fork to whisk the dry ingredients together
- Form a well in the middle of the flour mixture
- Pour the oil into the well
- Add milk to the middle of the oil
- Use a fork to whisk the oil and milk, and then start pulling the flour into the oil mixture with your fork continuing to mix until it is all mixed and forms pie dough crumbles
So let’s get on with it! Here’s your handy dandy printable for “No Roll” One Crust Flaky Pie Crust:Print
No Roll – Flakey Pie Crust!
No-Roll pie crust for easy and quick pie baking
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 servings 1x
- 1&1/2 cups of all-purpose flour
- 1/2 tsp. of salt
- 2 tsp. of granulated sugar
- 1/2 cup of canola or vegetable oil
- 2 Tbsp. of 2% or whole milk
- Pour the flour, salt, and sugar, right into the middle of your pie pan
- Mix together with a fork – mix well
- Make a well in the middle of the flour mixture by pushing everything to the edges – leaving an empty circle right in the center of the flour
- Pour the oil, and milk right into the center of the well
- Using your fork, mix the liquid first, and then mix in the dry ingredients until it forms a dough
- Press the dough out to the edges of the pie pan
- Bake according to your pie recipe
- If you need another crust for your 2 crust pies…just make another batch in a large bowl. You’ll need to roll that one out, though. 🙂 No worries…it’s so simple to roll out. Place the dough between 2 sheets of wax paper and roll over the top sheet of paper. Transfer the crust to the top of your pie by inverting the bottom sheet of wax paper over your pie filling.
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