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Simple Pie Crust (No Roll, 5 Mins)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Make my Easy Pie Crust Recipe in just 5 minutes! Mix and press everything by hand in the pie plate—no mess, just buttery, flaky goodness!

Course: Dessert
Cuisine: American
Servings: 1 10-inch (25 1/2 cm) pie
Author: Gemma Stafford
Ingredients
  • 2 cups (10 oz/284 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons (3 oz/85 g) butter, melted
  • 2-3 tablespoons cold water
Instructions
IMPORTANT NOTE: This recipe has been changed and updated. It now includes melted butter rather than oil. This makes it flakey and buttery. Any previous issues have been resolved.

  1. Add the flour, sugar and salt to a 10-inch (25 ½ cm) pie pan and stir with a fork to combine.

  2. Pour in the melted butter and 2 tablespoons of water to the dry ingredients and continue stirring until the dough clumps together. (If it seems very dry, add the additional tablespoon of water, a little at a time, until the dough comes together.)

  3. With your fingers, press the dough into the bottom and all the way up the sides of pie pan, doing your best to make it evenly thick all around.

  4. Now your pie crust is ready to be used! You can blind bake it, freeze it, or use it in any of our single crust pie recipes.

Watch the Recipe Video!

Recipe Notes
  • This makes enough crust for a 10-inch (25 1/2 cm) pie. If you are using a 9-inch (23 cm) pie pan, press the dough into the pan no more than 1/8-inch (3mm) thick and discard any extra dough or the crust will be too thick.
  • To avoid a soggy pie crust, you can brush the crust bottom with a thin layer of egg whites before baking, or place the pie dish on a preheated tray.
  • Try filling this pie with our easy Apple Pie Filling!
  • If blind baking this crust, we highly recommend chilling in the fridge or freezing the crust for an hour before baking. You can use dry beans, rice, or pie weights. Read How to Blind Bake a PIe Crust for more helpful information.
  • If you prefer making no-roll pastry crusts, also check out our Pate Sucree Recipe for your next tart!
  • This pie crust recipe and technique works best for a single-crust pie. If you would like a make a 2-crust pie, we recommend using a double recipe of our Flaky Pie Crust or Sour Cream Pie Crust.
  • If you want to use this for a two-crust pie, you can make a cut-out top. First, make the bottom crust and line your pan as instructed below. Next make a second crust in a bowl, shape into a disc of dough, then wrap and chill for two hours. Roll out on a lightly floured surface to 1/8-inch (3 mm) thick and use a cookie cutter to cut out shapes to arrange on top of your filling. You can find more information about this technique here.
  • Here's how to crimp the edges of the pie crust: Place the thumb and index finger of one hand on the outside edge of the crust, and position the index finger of your opposite hand on the inside edge, creating a “V” shape with your fingers.Push your inside finger outward while gently pinching with your thumb and index finger on the outside. Continue this motion around the entire edge, creating a wavy crimp pattern.