This pie crust recipe is as simple as it gets – no rolling, no chilling, and no stress! Just press the dough into your pie dish for a flaky, tender crust that’s ready to be filled with your favorite sweet or savory filling. This is the ultimate recipe for beginners and seasoned bakers alike looking for a quick and reliable crust.
Why You’ll Love It
1. Simple and Quick: With no rolling, chilling, or special equipment needed, this pie crust is as easy as it gets. Mix, press, and bake—perfect for when you need a pie in a hurry!
2. Versatile: This crust pairs beautifully with both sweet and savory fillings. From fruit pies to creamy custards and savory quiches, it’s a versatile base for all your pie needs.
3. Foolproof Results Every Time: The combination of oil and baking powder ensures a tender, flaky crust that’s easy to work with and hard to mess up. Even beginners can achieve pie crust perfection.
4. No Specialty Ingredients: Made with common pantry ingredients, this recipe doesn’t require any hard-to-find items or special techniques.
Key Ingredients:
Flour: All-purpose flour is ideal for this crust, providing a balanced texture that’s both sturdy and tender. If you’d like a nuttier flavor and more crumbly texture, you can swap half of the flour for whole wheat flour or almond flour, but be aware this may slightly affect the final texture.
Oil: Oil is the star of this easy crust, giving it moisture and richness without the hassle of cutting in butter. Vegetable or canola oil works well for a neutral flavor, but olive oil can add a subtle, savory undertone perfect for quiches or savory pies. Coconut oil is also an option if you’d like a hint of sweetness—just be sure it’s in a liquid state for easy mixing.
Baking Powder: This small amount of baking powder gives the crust a slight lift, keeping it light and tender. While it’s not a typical ingredient in pie crusts, it’s the secret to making this no-fuss crust airy and easy to press into the pan.
Salt: A little salt enhances the flavor of the crust, balancing the richness of the oil and adding depth. For a sweet pie, you might reduce the salt slightly, but for savory pies, you could add a pinch more to enhance the flavors.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Prepare the Pie Dish
Grease the Pie Dish: Lightly grease a 9-inch pie dish with nonstick spray to prevent sticking. Set the dish aside.
Step 2: Mix Dry Ingredients
Combine Ingredients: In a large mixing bowl, whisk together:
2 cups of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of baking powder
This step ensures even distribution of ingredients, which helps create a light, tender crust.
Step 3: Add Wet Ingredients
Add Oil: Pour 1/2 cup of oil (such as vegetable, canola, or olive oil) into the flour mixture. The oil helps bring the dough together and adds a subtle richness.
Add Water: Add 3 tablespoons of cold water to keep the dough manageable. Cold water prevents the dough from becoming too sticky.
Step 4: Form the Dough
Mix the Dough: Using a spoon or your hands, mix the ingredients until they form a cohesive dough. Avoid adding more water or flour; keep mixing until the dough binds together.
Form into a Ball: Shape the dough into a ball that holds together when gently squeezed between your fingers.
Step 5: Shape the Crust
Press Dough into Pie Dish: Place the dough ball into the prepared pie dish. Press down with your fingers, spreading the dough evenly across the bottom and up the sides.
Smooth the Dough: Use your knuckles or a small glass to press and smooth the dough to an even thickness along the bottom and sides.
Crimp the Edges: For a decorative touch, pinch the edges of the dough between your fingers or press down with a fork to create a pattern.
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Step 6: Fill and Bake
Fill the Crust: Add your chosen filling—whether for a sweet apple pie, chocolate cream pie, or savory quiche.
Bake: Follow the specific baking instructions for your filling recipe. Baking times and temperatures will vary depending on the filling, so refer closely to your recipe for best results.
Serving Suggestions:
This pie crust is incredibly versatile, working well with various types of pies. Here are some filling ideas:
Classic Apple Pie: A filling of sweet, spiced apples will pair beautifully with the tender crust.
Quiche: Try a savory filling of eggs, cheese, and vegetables for a brunch-friendly option.
Lemon Meringue or Chocolate Cream Pie: This crust is perfect for creamy pies that need a pre-baked shell.
Berry Pies: Use mixed berries, a touch of sugar, and a little lemon zest for a fresh and fruity pie.
Serve slices with a dollop of whipped cream or a scoop of ice cream for an extra treat!
Storage and Make-Ahead Tips:
Refrigeration: If making the dough ahead of time, wrap it tightly in plastic wrap and store in the refrigerator for up to 2 days. Let it come to room temperature for about 10-15 minutes before pressing into the pie dish.
Freezing: To freeze the crust, press it into the pie dish, cover with plastic wrap, then wrap in foil. Freeze for up to 3 months. When ready to bake, allow the crust to thaw slightly before adding your filling or pre-baking.
Pre-Baked Storage: If you blind-bake the crust, you can store it at room temperature for a day or freeze it for longer storage.
Variations:
Experiment with these creative twists to add extra flavor and texture to your pie crust:
Herbed Savory Crust: For savory pies, add 1 teaspoon of dried herbs (like rosemary, thyme, or Italian seasoning) to the flour mixture. This pairs wonderfully with quiches and savory tarts.
Sweet Cinnamon Crust: For dessert pies, add 1 tablespoon of sugar and a dash of cinnamon to the flour mixture. This sweet, spiced version complements apple or pumpkin pie beautifully.
Nutty Crust: Mix in ¼ cup of finely chopped nuts (like pecans or walnuts) for extra flavor and crunch. This works well with cream pies and chocolate pies.
Whole Wheat or Gluten-Free Options: Substitute half the flour with whole wheat flour for a heartier texture, or use a 1:1 gluten-free flour blend to accommodate dietary preferences.
Conclusion:
This No-Fuss Pie Crust is a game-changer for anyone who loves pies but dreads the process of making the crust. With no rolling or chilling required, you can whip up a delicious, perfectly textured crust in minutes, leaving you with more time to enjoy your pie. It’s versatile, beginner-friendly, and adaptable to almost any filling.
Whether you’re making a holiday pie, a comforting quiche, or a classic fruit pie, this crust is sure to deliver every time. Enjoy your effortlessly perfect pie crust!
No Fuss Pie Crust
Ingredients
- 2 cups all-purpose flour
- 1/2 cup oil vegetable, canola, or olive oil
- 3 tablespoons cold water
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Lightly grease a 9-inch pie dish with nonstick spray to prevent sticking. Set the dish aside.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of baking powder. This ensures even distribution of ingredients.
- Add 1/2 cup of oil and 3 tablespoons of cold water to the flour mixture. Stir gently to combine, forming a dough that is easy to work with.
- Mix until the ingredients form a cohesive dough. Shape into a ball that holds together when gently squeezed.
- Press the dough ball into the prepared pie dish, spreading it evenly along the bottom and up the sides. Crimp the edges as desired.
- Add your chosen filling to the crust and follow the baking instructions for your specific filling recipe, as times and temperatures vary.