The Easiest Pie Crust (No Rolling)

P1050398-001Pie crust doesn’t have to be difficult!

This is the pie crust that my mom has been making with pumpkin pie for years.

However, it can be used with most any pie that calls for a single crust.(in other words- only crust on the bottom) I use it all the time!

It is my favorite, because it just couldn’t be any easier to make. You don’t have to roll out the dough, and you can mix it together right in the pie dish!

It also is my favorite because it is flaky and tender and a perfect compliment to that special pie that you worked so hard on.

I wouldn’t say pie crust is ‘healthy’, but a homemade crust is going to be worlds better for you than those refrigerated pie crusts that are readily available at the grocery store. Yes, they might save you a few minutes, but compare this list of ingredients to the 5 simple ingredients in the homemade crust. (Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Lard with BHA and BHT to Protect Flavor, Wheat Starch, Water. Contains 2% or less of: Salt, Rice Flour, Xanthan Gum, Potassium Sorbate and Sodium Propionate (preservatives), Citric Acid, Yellow 5, Red 40.) (source)  Wow!

Happy pie-making!


  • 2 cups all-purpose flour
  • 2 tsp. sugar
  • 3/4 tsp. salt
  • 2/3 cup oil
  • 3 Tbs. milk

In your 9 inch pie dish, combine the flour, sugar, and salt. In a separate small bowl, mix together the oil and milk until well combined. Pour this mixture into the pie dish. With a fork, work the flour into the oil/milk until all the dry ingredients are incorporated well. Sometimes I use my fingers to finish it up.

Now, all you have to do is to begin to press this dough into the dish. I start by working the dough up the sides first. (Be sure to leave enough dough overlapping at the top to flute the edges, if that is what you like to do.) Press the remaining dough into the bottom. Crimp the dough around the pie rim, as you like.

Fill the crust with your pie filling, and bake according to your pie recipe.

*if your pie calls for a pre-baked crust, prick the bottom of the crust and bake at 425 for 15 minutes




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