This pie crust recipe is literally the easiest thing ever – no rolling, no chilling, no fuss!! 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 best recipe for new bakers and old pros alike, those who want an easy, dependable crust.
Why You’ll Love It
Simple and Fast: This pie crust doesn’t require rolling, chilling or special equipment — it doesn’t get much easier. Mix, press and bake — just right when you need a pie in a hurry!
Versatile: This crust works great with both sweet and savory fillings. From fruit pies to creamier custards to savory quiches, it’s an all-purpose base for all your pie needs.
Foolproof results, every time: The oil-and-baking-powder combination guarantees a tender, flaky crust that’s a breeze to work with — and impossible to botch. Even novices can make a perfect pie crust.
No Special Ingredients: This recipe only uses things that you’ll probably have in your pantry; you don’t need any rare ingredients or special techniques.
Key Ingredients:
Flour: I recommend all-purpose flour for this crust, which gives a balance that’s both sturdy and tender. The extent of that is up to your taste — if you want a nuttier flavor and crumbly texture, you can replace half of the flour with whole wheat flour or almond flour but know that doing so may change the final texture a little bit.
Oil: Oil is the star in this easy crust, adding moisture and richness without the work of cutting in butter. Vegetable or canola oil would be “good for a neutral flavor,” but oilve oil might give a subtle, savory note ideal for quiches or savory pies. If you want a hint of sweetness, coconut oil is another option — just make sure it’s in a liquid state for easy mixing.
Baking Powder: A little baking powder gives the crust a little lift, keeping things light and tender. Though not a common ingredient in pie crusts, it’s the key to making this no-fuss crust airy and easy to push into the pan.
Salt: A pinch of salt in the crust brightens its flavor and balances the richness of the oil while adding depth. You could cut back on the salt a bit for a sweet pie, but for savory pies you might feel the need to add a pinch more, the better to bolster the flavors.
Ingredients with quantities and instructions are on the recipe card below
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Instructions:
Step 1: Prepare the Pie Dish
Grease the pie dish: Lightly grease a 9-inch pie dish with nonstick spray so that nothing sticks. Set the dish aside.
Step 2: Mix Dry Ingredients
Ingredient Mix-Ins: In another large bowl, whisk together:
2 cups of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of baking powder
This step ensures that the ingredients are evenly distributed, which will allow for a light, tender crust.
Step 3: Add Wet Ingredients
Oil: mix in 1/2 cup of oil (you can use vegetable, canola or olive oil) The oil helps bind the dough and imparts a bit of richness.
Add water: Add 3 tablespoons cold water — it will keep the dough workable. Using cold water keeps the dough from getting too sticky.
Step 4: Form the Dough
Mix the Dough: With a spoon or your hands, combine the ingredients until they form a cohesive dough. Don’t value poor water or flour — mix until the dough sticks together.
Form into a Ball: The dough should stick together when squeezed gently between finger and thumb.
Step 5: Shape the Crust
Press Circle of Dough into Pie Dish: Put the ball of dough into the prepared pie dish. Use your fingers to press down, spreading the dough evenly across the bottom and up the sides.
Flatten the Dough: Using your knuckles or the bottom of a small glass press and smooth the dough down to an even thickness along the bottom and up the sides.
Crimp the Edges: If desired, pinch the edges of the dough between your fingers or press down with your fork to form a decorative pattern.
Step 6: Fill and Bake
Fill the crust: Add your desired filling — sweet for an apple pie, or savory for a quiche, chocolate cream pie.
Bake: This will depend on the recipe you are using for the filling. Baking times and temperatures will vary based on the filling, so refer closely to your recipe for best results.
Serving Suggestions:
This crust is a versatile one, suitable for most types of pies. Here are some filling ideas:
APPLE PIE: A mixture of sweet, spiced apples will be lovely with the doughy crust.
Quiche: Another great one as a brunch item, try a savory filling of eggs, cheese and vegetables.
Lemon Meringue or Chocolate Cream Pie: This crust works great for creamy pies that require a pre-baked shell.
Berry Pies: Combine mixed berries, a little sugar and a smidge of lemon zest for a refreshing and fruity pie.
For an extra treat, serve slices with a dollop of whipped cream or a scoop of ice cream!
Storage and Make-Ahead Tips:
Refrigeration: If you are preparing the dough ahead of time, you can wrap it tightly in plastic wrap and refrigerate for up to 2 days. When it is ready, you let it rest for 10-15 minutes to warm up a bit before pressing it into a pie dish.
Freezing: To freeze, fit the crust into a pie dish and cover it with plastic wrap, followed by foil. Freeze for up to 3 months. When ready to bake, allow the crust to sit a little before adding you filling or pre-baking.
When the crust is pre-baked: If you blind-bake the crust, you can keep it at room temperature for a day or so or freeze it for longer-term storage.
Variations:
Here are a few creative takes on classic pie crust for a wee bit more flavor, texture, excitement, etc.:
Herbed Savory Crust: For savory pies, mix 1 teaspoon dried herbs (rosemary, thyme or Italian seasoning) in with the flour mixture. This makes a lovely pairing with quiches and savory tarts.
Sweet Cinnamon Crust: For dessert pies, stir 1 tablespoon sugar and a few dashes cinnamon into the flour mixture. This gentle, spiced one is a lovely pairing for apple or pumpkin pie.
Nutty Crust: Mix in ¼ cup of finely chopped nuts (pecans or walnuts work well) for a flavorful crunch. It goes with cream pies and chocolate pies.
Whole Wheat or Gluten-Free Options: For a more hearty, wholesome texture, swap out half of the flour for whole wheat flour or use your favorite gluten-free flour blend with a 1:1 substitution.
Conclusion:
If you like pies but detest making the crust, this No-Fuss Pie Crust is for you. No rolling or chilling necessary, you can mix and bake a delicious, perfectly textured crust in minutes, giving you more time to enjoy your pie. It’s versatile, accessible to beginners and customizable to nearly any filling.
Whether it’s a holiday pie, a comfort quiche or a classic fruit pie, this crust will deliver every time. And you shall enjoy your flawless 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.