Pies & Tarts

5-Minute No-Roll Pie Crust (No Equipment)

4.72 from 105 votes
A No-Roll Pie Crust recipe that only takes 5 minutes? Take the easy path to pie and keep the amazing flaky results!

Hi Bold Bakers!

This homemade no-roll pie crust is absolutely genius. I guarantee you’ll never pick up a store-bought pie crust after making this and seeing just how simple it is! Even if you love my Traditional Buttery Pie Crust recipe, you should try my new game changer.

My 5-Minute Pie Crust, or a “pat a pan pie crust,” actually comes from a traditional Amish recipe taught to young children. It’s perfect for kiddies who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands.

Another bonus? This pie crust is dairy-free! You still get a lovely flakey pie crust though, because of the oil. If you leave out the sugar, you can make a savory pie with it. And! You can even use gluten-free flour instead! 

How can something so easy be so perfect? 

[ Try my 5-Minute Pie Crust with my Best-Ever Pecan Pie! ]

Make a pie crust in only 5 minutes!

What Is No-Roll Pie Crust?

No-roll pie crust is exactly what you think. It’s a delicious, flakey pie crust that you magically don’t have to roll! Instead of rolling, you push the dough into the pie pan using your hands. It’s perfect for any pie you are making that doesn’t need a top. 

What You Need To Make No-Roll Pie Crust

How To Make No-Roll Pie Crust

I know I talked about how great and easy this recipe above, but can you believe you can do it all in your pie pan!? Here’s how you make no-roll pie crust (and don’t forget to get the full recipe with measurements, on the page down below):

  1. In a 9″ or 10″ pie pan or baking dish, add the flour, sugar, and salt. Stir together with a fork.
  2. Add the melted butter and water to the pan and continue stirring until the dough clumps together.
  3. When the dough is formed, push it into the pie pan and up the sides, using your hands. You want to try to get the dough at an even thickness throughout. (Check out the video for a step by step guide!)
  4. The pie crust is ready! You can blind bake it or freeze it for future use. Try my pie recipes! 

[ Try going no-bake with my No-Bake Cookie Pie Crust! ]

Step 2 and 3 of making a no-roll pie crust.

Gemma’s Pro Chef Tips For Making No-Roll Pie Crust

  • I have over 30 Pies on this site! Use this pie crust for any of my pie recipes.
  • If you omit the sugar, this pie crust can be used for savory dishes like chicken pot pie, quiches, or an Irish potato pie.
  • If you want a richer pie crust, use milk instead of water. 
  • You can freeze the pie crust. When you are ready to use, take it out of the freezer, fill the crust with your fillings, and bake as the recipe instructs. 
  • Try my Apple Pie Filling!
  • This pie crust can be made gluten-free — substitute, 1:1, gluten-free flour instead of all-purpose flour. 

How Do I Store Unused No-Roll Pie Crust?

This no-roll pie crust can be kept frozen for up to 2 months.

The final 2 steps of making a 5-minute pie crust for the holidays.

Make More Pie!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

IMPORTANT NOTE: This recipe has been improved and updated on 11/23/20. It now includes melted butter rather than oil. This makes it flakey and buttery.Any previous issues has been solved. I hope you give it a try.

Watch The Recipe Video!

5-Minute Pie Crust (No-Roll Pie Crust Recipe)

4.72 from 105 votes
A No-Roll Pie Crust recipe that only takes 5 minutes? Take the easy path to pie and keep the amazing flaky results!
Author: Gemma Stafford
Servings: 1 10" pie
Prep Time 10 mins
Cook Time 25 mins
A No-Roll Pie Crust recipe that only takes 5 minutes? Take the easy path to pie and keep the amazing flaky results!
Author: Gemma Stafford
Servings: 1 10" pie

Ingredients

  • 2 cups (10oz/284g) all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 6 tablespoons (3oz/85g) butter, melted
  • 2-3 tablespoons cold water

Instructions

IMPORTANT NOTE: This recipe has been changed and updated 11/23/20. It now includes melted butter rather than oil. This makes it flakey and buttery. Any previous issues have been resolved.

  • Get a 9" or 10" pie pan or dish.
  • Into the pie pan add the flour, sugar, and salt and stir together with a fork.
  • Add the melted butter and water to the dry ingredients and continue stirring until the dough clumps together.
  • When the dough forms push it into the pie pan using your hands. Try and get the dough an even thickness. If your dough is dry add a spalsh more water.
  • Now your pie crust is ready to be used! You can blind bake it, freeze it, or use it in any of my pie recipes.

Submit your own photos of this recipe

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Monica R

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Molly
Molly
16 days ago

Worse than a rock. Stuck to the pie plate and almost broke my tooth. Terrible. Gemma, what did I do wrong?

avacuppa
16 days ago

Wow! That is wild and crazy. I have never seen a pie crust done this way before! I got to try this!!

Paris
Paris
12 days ago

Thank you so much. Could I use this same recipe for the top of an apple pie and just roll it out?

E.S.E.
17 days ago

Thank you! Finally! This is exactly what I needed. I love making pies, but I often struggle with the pie crust; I can’t wait to try it!

Monica R
11 days ago

Used in this morning to make Quiche. So happy to see it very user-friendly 🥰 and quick. It cuts the work time, especially if you are in a hurry (like me). I also like the taste, the saltiness and the sweetness is just perfect. Thank you Gemma! I love practical recipes! ❤️

Nancy
Nancy
12 days ago

Gemma, can I use melted butter?

Christina
Christina
12 days ago

My mother made pie crust this way many years ago. I never saw anyone else use oil and water for a pie crust and she didn’t leave me the recipe, so I always wondered where she got the recipe and if it would work for me. I haven’t tried this yet, but thank you, Gemma, for this post. I will follow up once I have tried it myself.

Shannon Meagher
Shannon Meagher
1 day ago

Wondering how long you should bake this for a cream pie that needs to be refrigerated? I just tried it and it is so pale hard to tell if it was done, and it looks quite dry. This is a pre-test for Thanksgiving, want time to work out any adjustments.

susanwolfe
susanwolfe
2 days ago

I’m making a little ‘cookbook’ for a young granddaughter. You mention blind baking this crust, but don’t give an oven temperature and time to do so. Can you give me some guidance on this?

Fatima
Fatima
2 days ago

Hi Gemma, I tried the pie crust for an ape pie to be served at a party today. While making the crust it formed a dough type consistency… when I baked it i used your Irish apple crumble recipe for the topping as well but the apple pie base was really hard almost as hard as a stale bread… can you tell me where i was wrong. Also any idea how to soften it now that its baked… it’s really hard but we still want to consume it… how to?

Last edited 2 days ago by Fatima

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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