No Roll Pie Crust Dough
Say goodbye to rolling pins and hello to effortless perfection with this easy No Roll Pie Crust Dough recipe! Perfect for beginners and seasoned bakers alike, this foolproof crust comes together in just 10 minutes with simple pantry staples like all-purpose flour, cold butter, and a splash of vegetable oil. What sets this recipe apart is its unique no-roll technique—simply mix, press, and shape directly in the pie dish for a flaky, buttery crust without the hassle. Ideal for sweet or savory pies, this versatile crust works beautifully with no-bake fillings or can be prebaked for recipes that require it. Rich, tender, and customizable, this pie crust is your new go-to for stress-free baking!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Vegetable oil
- 2 tablespoons Cold water
Instructions
Preheat your oven if the pie requires baking immediately after assembling, otherwise, skip this step.
In the pie dish (9-inch size works best), combine the all-purpose flour, granulated sugar, and salt. Mix together with a fork until evenly distributed.
Scatter the cold, cubed butter over the dry ingredients. Using a fork or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Some pea-sized butter lumps are fine—they'll make the crust flaky.
Drizzle the vegetable oil evenly over the mixture, followed by the cold water. Mix gently with a fork until the mixture forms a uniform dough. If necessary, press it together with your hands to ensure it holds together.
Using your fingers or the back of a spoon, press the dough evenly across the bottom and up the sides of the pie dish. Make sure the crust is thin and uniform. Crimp the edges with your fingers or a fork if desired.
If using for a no-bake pie, chill the crust in the refrigerator for at least 1 hour before adding your filling. If prebaking is required, prick the bottom with a fork to prevent puffing and bake as directed in your pie recipe.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 13.0 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
