Friends.
This is important.
I need you to hold your pinky up for me. We’re about to make a very important promise to one another.
I need you to promise me that you’ll never. ever.. ever… ever buy a store-bought pre-made pie crust again. Don’t do it. Promise me.
Those store bought pie crusts are full of all sorts of mystery fats, trans fats, dirty fats, mean fats… you don’t want all that mess in your pie!
Besides… I’ve come up with the pie crust recipe of your dreams. Seriously. Fluff the ingredients in a bowl, throw in some moisture, then press the dough directly into your pie pan. No chilling. No rolling. No stress. I’m looking out for you.
If you’re scared of pie, I’ve got you’re back…. promise… lemme show you.
The problem that I have with most No-Roll Pie Crust recipes on the Internet is that all of them simply use oil as the fat. Where’s the butter? Let’s not shun butter just because we’re not rolling the pie dough out! Butter is an important part of pie dough. It lends a little lift and loads of flavor.
My No-Roll Pie Crust recipe is a brilliant compromise. I mixed cold butter with vegetable (I used almond) oil, and the secret ingredient: a touch of cream cheese for binding and creamy flavor. The result is a crust somewhere in between a pie crust and a tart shell. It’s slightly sweet, browns beautifully, has a lovely hint of butter and a crisp texture from the oil. This dough is perfect for a custard pie or a pumpkin pie.
To pre-bake the pie crust for a chocolate cream or banana cream pie, line the chilled pie crust with foil, weigh down with beans and bake at 350 degrees for 10 minutes covered. Remove the foil and beans and bake for 4-6 minutes uncovered until golden brown.
If you don’t need to pre-bake the shell, chill the pie crust in the pie plate in the freezer while you make the pie filling. Buttermilk Pie with Warm Blackberry Sauce? Yum. Pumpkin Pie!? Heck yes! Coming soon!
Remember… this is only a bottom crust recipe. A top crust would involve some rolling, which would involve a different recipe. We’re keeping it simple.
What’s in my quick pie crust today!? A Good Old Fashioned Sugar Pie.
Easy No-Roll Pie Crust
makes 1 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 (4 Tablespoon) frozen butter that has been grated on a cheese grater
1/4 cup vegetable oil (I used almond oil)
1 Tablespoon cream cheese, at room temperature
2 Tablespoons cold milk
In a medium sized bowl combine flour, salt, baking powder and sugar. Whisk together.
Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese. With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they’re in well incorporated into the flour. Some butter bits will be tiny, other the size of small peddles. The dough may even begin to some together in a rough, sandy kind of way.
Combine the milk and oil. Whisk together. Add all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations. You can’t fight that.
Place the prepared crust in the freezer while you preheat the oven and prepare your filling. If you’re going to pre-bake your crust, heat the oven to 350 degrees F and line the chilled pie crust with foil, weigh down with beans and bake for 10 minutes covered. Remove the foil and beans and bake for 4-6 minutes uncovered until golden brown.
If you need an unbaked pie crust, simply remove the crust from the freezer once your filling is made, fill your pie and place in a preheated oven. Bake according to your particular recipe.
Good Old Fashioned Sugar Pie
from Sweets
makes 1 9-inch pie
1 cup granulated sugar
1 cup brown sugar
4 Tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
3 eggs
1 egg yolk
2 cups evaporated milk
3 Tablespoons unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
In a large saucepan, combine the granulated and brown sugars, cornstarch, cinnamon, slat and nutmeg. Mix well. Add the eggs and yolk and combine well with a whisk. Gradually stir in the milk until well blended.
Turn the flame onto medium heat and cook ingredients, stirring constantly until the filling is thick and bubbly. This took me about 7 minutes.
Remove from the heat and stir in the butter and vanilla extract.
Pour the filling into the prepared pie crust and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack until ready to serve. I like this pie best cold from the fridge.
Jen Yu
Can I just tell you that you are delightful? I’m sorry we didn’t have more time to talk, but I was downright giddy after I got to meet you. You are the sweetest girl in the room and I think you pretty much rawk. If you ever find yourself in Colorado, drop a line. Boulder is a fun scene :) xxoo
joythebaker
Jen! I could just squeeze you! It was so great meeting you too! I am such a big fan of your blog… though I’m often lurking. You put such a smile on my face last weekend. Rad! I’ll let you know when Colorado is in my future.
Liz Brooks
this is amazingly cool, thanks for sharing!
Lynda
Oh thank you Joy ~ you are the best ever!! My rolling pin and I have not gotten along in years, so I can’t wait to try this recipe!!
arugulove
I am a recovering pie crust phobic so this is looking pretty spectacular right now. I bet the cream cheese makes the crust taste a little like rugelach. mmmm, yes please.
emily s
MMMMmm, good! I am making this next time I make pie. You can’t stop me :)) I can’t get vegetable shortening where I live and so pie crust has been a frustration for me. Thanks so much!!
Curvaliscious
Lovely idea… any pointers for making a pie TOP if the type of pie calls for it? I am scared to make pie crust lol
kitti
woo! i love you!! going to make this. question though –
do you think I could leave out the cream cheese and sub. heavy cream for the milk to give it the creamy-ness?
I never have cream cheese on hand!
joythebaker
how about sour cream or creme fraiche? do you have those on hand? I might suggest those before going to heavy cream.
Anna
A no roll pie crust..seriously what rock have I been hiding under!
I will definitely try this crust with my pumpkin pie.
Megan
1. I hate mystery mean jerkface fats.
2. That pie crust looks like a dream!
Kate D
Hi Joy! What fun! I’ve never made/eaten a sugar pie (and how on earth could such a thing be bad????). I’m curious though — what is the texture of the pie like?
Mama JJ
Did you really post this at 2 in the morning? Do you ever sleep???
joythebaker
hahahaa! I really do post at 2 in the morning… mostly because that’s when I have time and I’m a little bit crazy.
Evan
What a fabulous idea! I didn’t even know there was such a thing as no-roll pie crust! This is A-to-the-mazing!
joythebaker
thank you for saying A-to-the-mazing. Seriously. I love you.
Jessica @ How Sweet It Is
Perfect! Just in time for the holidays. :)
Rhubarb and Venison
How did you know I just threw out an ugly lump of pie crust dough last weekend in utter frustration with rolling it out? I had almost resigned myself to a life of cobblers and crumbles, but you’re saying there’s a chance…
linda
joy, since you’ve got my back…I PROMISE!!
btw: with love, apple pie is a great tutorial…