No Rolling Pie Crust

November 10, 2021
Recipe By: Heather Kelley

This easy No Roll Pie Crust recipe can be doubled if you need a top. You also can roll it out if you wish, instructions at the bottom of the post. It’s such a great way to make a flakey crust that doesn’t require much technical skill. Bring on the pies!

Prep Time10 min
Cook Time50 min
Total Time1 hr
Serves1 Pie Crust

Ingredients

1 1/2 C Flour
1/2 tsp Salt
2 TB Sugar
1/2 C Oil of Choice (I used olive oil)
2 TB Milk of Choice
1 Egg (Optional for egg wash)

Method

In a mixing bowl, add the flour, salt and sugar. Mix together with a fork until combined.

Add the oil and milk and stir until it comes together. Don’t over mix as it toughens the dough.

Using your fingers, take portions of your prepared dough and press it into a 9″ pie pan. Press around the sides, gather more dough and press the bottom. Continue until the entire pie pan is filled with crust. Cut off any excess dough hanging over the pan with a sharp knife. Feel free to leave the edges as is for a rustic looking crust, or use your fingers to “pinch” the top to create a decorative design.

OPTIONAL: If using the egg wash, crack the whole egg into a bowl and scramble. With a brush, lightly coat the edges of the crust with the egg.

Add in your desired fillings. Cover the pie with foil. Bake at 425 degress F for 30 minutes. Remove the foil and reduce the oven heat to 325 degrees F. Cook for another 20 minutes. Allow to cool before serving. Enjoy!

If you can play with play dough, you can make this pie crust.

No Rolling Pie Crust

No Roll Pie Crust, I mean, does it get any easier! And not to mention it’s delicious and flakey. If you can play with play dough, you can make this crust! That’s not meant to sound condescending, I say it because it’s absolutely true! Putting this pie crust together is very reminiscent of childhood days when I would play with dough and shape and mold it to what I want. This crust is no different, which just so happens to be amazing and fun! Alright, let’s get into how to make it.

Mixing Time

First you’ll want to mix the dry ingredients together. This allows the salt and sugar to be evenly mixed throughout the dough. Next, you’ll add in the oil and milk. Feel free to use whatever oil or milk you have around your home. This recipe doesn’t have to be vegan necessarily, but easy converts to a vegan lifestyle as it calls for oil instead of butter, and you can use whatever milk substitute you’d like.

I use extra virgin olive oil because I like the flavor, and that’s what I have in my home. Avocado oil, sunflower oil, or any other liquid oil would work great with this too!

Now that you’ve added the oil and milk, using a spatula or a fork, stir the mixture together until it’s fully combined. The nice thing about this recipe is not only do you not have to roll it out, but you don’t even need to use your hands to mix it.

Assembling

Now that your dough is mixed, it’s time to start putting it into your pie pan. Using your fingers, take small portions of the dough and press it onto your pie pan. Continue to do this all the way around until your crust covers your pie pan completely. That’s it! Easy right?!

Next, using a sharp knife, cut off any excess dough around the edges of the pie pan. From here, you can leave the edges as they are to create a rustic finish, or using two fingers or a fork, shape the crust to create a finished looking edge. Finally add in your filling. If you’re wanting a “glazed” finish, then using a raw scrambled egg and a pastry brush, brush the tops of the crust.

Be sure to cover the crust with tin foil for the first 30 minutes of baking, otherwise it could burn.

FOr A Top Crust

If you’re wanting to make a top crust, you can do it two ways. First, you’ll need to double the recipe (obviously). Then, you can do 1 of 2 things:

1: You can continue the easy “play dough” method, and take pieces of pie crust dough, smash it between your fingers to flatten it out, and lay it over the top of your filling in little pieces. This pie crust is incredibly delicious and will be a welcome crunch and flavor to any pie. Adding it to the top like this is a great choice.

2: Roll the dough out. Rolling this dough out is totally an option! Here’s a really easy, stress free way to do that.

Take two sheets of parchment paper and spray them with nonstick spray. Any nonstick spray will work. Place one parchment sheet down, sprayed side up, and place the crumbly dough on top. It’s ok if it’s not in a perfect ball. As it rolls out, it will grab a hold to the rest of the dough.

Then, take the other piece of oiled parchment and place it sprayed side down on to of the dough, making a parchment dough sandwich. Using a rolling pin, roll out the dough until your desired thickness and size are reached. Next, peel off the top layer of parchment. Feel free to make a design with a sharp knife before placing the dough on the pie.

Finally, flip the dough and parchment onto your prepared pie, using the parchment to help you guide it into place. Peel the parchment off slowly, being careful not to tear the dough. If you do tear, don’t worry! You can squish it back together, or leave it. The wonderful part about this crust, as it bakes, it tends to hide or beautify any mistakes like that.