Easy all butter no roll pie crust, only 4 ingredients, and made in 5 minutes right in the pie pan. The best homemade "mix in pie pan crust" that is flaky and buttery tender pastry texture, perfect for your sweet and savory recipes. No rolling, No chilling, and No oil in this no-fail pie crust with butter.
Try this Old Fashioned Brown Butter Sweet Potato Pie with Condensed Milk at Thanksgiving, Christmas, Easter, or Sunday Dinner.
What is No Roll Pie Crust?
This is my go-to all-butter pie crust recipe when I want to save time. No need to go out and buy a store-bought pie crust, it uses basic kitchen staples for convenience. No Bowl, No Food Processor, and No Equipment required.
This technique has many different names, including “pat in pan pie crust” “easy press in pie crust” and “one pan pie crust”. Fast and simple mix and press all the ingredients into the pie pan.
Butter in Pie Crust
The secret to a good pie crust is butter, it adds flavor, texture, and color. An amazing golden brown crust with that old-fashioned taste and flaky light texture. Yum.
What Size Pie Pan Can I Use?
This recipe can make a single-layer crust, perfect for an 8-inch pie pan for a thick crust or 10-inches for a thicker crust.
How to Blind Bake or Pre Bake the Pie Crust?
To easily blind-bake or pre-bake the pie crust you need two things parchment paper and weights. Weights can be commercial pie weights, dry beans, or dry rice.
- Cut the parchment paper about 4 inches longer that your pan.
- Crumble the parchment paper to make it more pliable.
- Place on top of the pie crust and add your weights.
- Bake at 375 degrees Fahrenheit for about 10-15 minutes or until cooked to your preference.
You can also make a shield or tent to prevent over-baking the edges of your pie crust using foil. Fold 2 long sheets of foil to make two strips, then fold them over the edges of the pie pan.
Make Ahead and Storage
Make this amazing pie crust ahead of time or a big batch for an event or the holidays. It can be wrapped well in freezer paper and plastic wrap and frozen for up to 3 months.
How to Make a Butter No-Roll Pie Crust?
Flour - I used Unbleached All-Purpose. Can also use gluten-free flour as a substitute.
Butter - Salted or Unsalted
Sugar - White or Cane Sugar - Omit the sugar if you are making savory dishes like quiche or vegetable pies.
Milk - Any Fat Content Would Be Perfect
Step by Step Photos
- Grab all the ingredients, fork, and pie pan. Flour, melted butter, milk, and sugar.
2. Place the flour and sugar into the pie pan and mix. Add the butter and milk.
3. Grab your fork to mix all the ingredients together.
4. Mix until combined and you'll see the dry and wet ingredients clump together.
5. Press the clumped dough evenly into the pie pan. You can also use the back of a dry measuring cup or spoon to evenly press the dough into the pan.
6. Finish with a decorative edge, easily with a fork or traditional pinched with your fingers.
7. Ready to fill and bake.
Easy All Butter No Roll Pie Crust
- 8 or 9 inch Pie Pan
- Measuring Tools
- Small Bowl
- 1 ½ cups All-Purpose Flour
- 1 tablespoon Sugar
- ½ cup Melted Butter (salted or unsalted)
- 2 tablespoon Milk
- In your pie pan add the flour, sugar, melted butter, and milk.
- Mix with a fork until combined.
- Press and flatten out dough evenly throughout pie pan.
- Can form a decorative pie edging with the fork (optional).
This pie crust was great! I didn't have time to let a crust sit in the fridge for 30 mins. It was buttery and flaky and yummy! I left out the sugar since it was for a savory tart. Perfect, Thanks for sharing.
So happy you liked the pie crust recipe Lisa.
Hi - do you freeze this baked, or unbaked to make it ahead of time?
Thank you Mary Ann for the great question. I have done both ways unbaked and baked, I recently made my sweet potato pie recipe. I froze the leftover slices and microwaved them, the crust was perfect.
Hello, should I pre bake this for quiche? If so, temp and time? Thanks!
This pie crust can easily be blind baked for a quiche. Bake at 375 degrees Fahrenheit for about 10-15 minutes or until cooked to your preference. Check out the blind bake info in the blogpost for more details. Thank you so much for asking.