No Roll Pie Crust

I’ve never been a huge pie fan, I don’t like cream pies or pumpkin pies or cherry pies, but I do like pudding pies and I decided to try a browned butter butterscotch pie because I love those flavors (will have that recipe posted on Friday!), but I needed a pie crust for it. I don’t have the counterspace or a large smooth surface to roll out a pie crust so I tracked down a no roll pie crust!


Cold ingredients are key with pie crusts. This is frozen butter, incorporated by grating it over a cheese grater. Some people even refrigerate the flour and other ingredients, I just kept the milk and cream cheese cold.

It’s a fairly straight forward recipe and it tastes good. I baked with dry black beans as a pie weight, and while I’m sure I could have sculpted a prettier pie crust, but this one did the job and was a perfect pie vessel.

Print Recipe
No Roll Pie Crust
Adapted from Joy The Baker

Makes one 9-inch pie crust

1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 tablespoons sugar
1/8 teaspoon baking powder
1/4 cup (half stick) frozen unsalted butter
1/4 cup vegetable oil
1 tablespoon cream cheese, cold
2 tablespoons cold milk

In a medium sized bowl sift together flour, salt, baking powder, and sugar. Whisk together.

Grate frozen butter using a cheese grater into the flour and add the cream cheese. With your fingers, work the cream cheese and butter into the flour mixture, breaking them up until they are well incorporated into the flour.

Combine the milk and oil in a measuring cup and whisk together. Add all at once to the flour and butter mixture. Use a fork to combine the ingredients, making sure all the flour mixture is introduced to the liquid. It does not need to come together into a ball, leave it a little bit loose and dump the dough into a clean 9-inch pie place.

Use your fingers to form an even crust throughout the bottom and sides of the pie plate.

If you are pre-baking the crust, chill the crust for 30 minutes and preheat the oven to 350°F. Line the chilled pie crust with foil and weigh down with dry beans or pie weights and bake for 10 minutes covered. Remove the foil and beans and bake for another 4-6 minutes uncovered, until golden brown (mine took about 10 extra minutes to turn golden brown).

If you need an unbaked pie crust, place in freezer and prepare filling. Fill your pie and place in a preheated oven, bake according to your particular recipe.

Filed Under Pie

2 Responses to “No Roll Pie Crust”

1. Jamieanne says:

   May 11, 2011 at 7:02 pm

   lol, “pie vessel”! I’ve had this recipe from Joy the Baker bookmarked for ages but haven’t needed it yet. This makes me want to make a pie now!

   Reply
2. Maggie @MaggieCooks says:

   June 9, 2011 at 3:27 am

   This looks easy!
   thank you for sharing these recipe!

   Reply

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