The Originators of Quick & Easy Cooking!


No Roll Pie Crust

(20 Votes)
No Roll Pie Crust
1 (9-inch) pie crust
10 Min

Get ready to celebrate Pi Day with an easy pie crust that both math-lovers and bakers can get behind.  There's no rolling pin required for our easy-as-pie No-Roll Pie Crust, and that's just the start of what makes it so special. What you put in it is the finishing touch, so let's get baking!

What You'll Need

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons cold milk

What to Do

  1. Preheat oven to 425 degrees F. In a 9-inch pie plate, combine flour, sugar, and salt.
  2. In a 1-cup measuring cup, whisk together oil and milk and pour over flour mixture.
  3. Using a fork, mix until dough forms. Press dough evenly over bottom and up sides of pie plate; flute edges.
  4. To use as a baked shell: prick the dough all over with a fork and bake for 10 to 15 minutes or until set, then cool and fill as desired.
    To use as an unbaked shell: fill with the desired pie filling and bake according to the pie filling directions.

Check This Out!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I didn't expect this would turn out very well since it was so easy but to my surprise it was far better than any traditional crusts I've attempted in the past. This is a definite keeper from now on. Would highly recommend to family and friends. I might add mine turned out looking better than the photo on the recipe. I used aluminum foil around the edges and it came out golden brown and beautiful.

Only one star for me. This pie crust is wayyy too salty. Texture and ease of making was o.k. but this ruined my lemon meringue pie. Salt and sweet lemon filling, yuk!

If you have arthritic hands, recommend getting out the rolling pin.


Saw this on Mr foods test kitchen today. Made it right away.MAN, was it ever easy,fast, and delicious. So tender.almost like a buttery shortbread.I'll never make a regular pie crust again.can't wait to make another one.YUM YUM

I question how this method of making a pie crust could be used for the traditional pot pie as mentioned in the "notes".

So glad to find this. I HATE rolling out pie crust. It breaks stick etc. Grrrr.. This is great

a friend gave me this recipe many years ago. It so fast, easy, more healthy, and best of all taste really good . Hoping you will do more gluten free recipes one day soon.

Made a lemon chiffon pie using this crust recipe. It was delicious !! Thank you Mr. Food for all the great recipes!

Oh, I forgot! For the "Remarkable Cheese Pie" I shared, I forgot to mention; it should be refrigerated for several hours or overnight. Sorry, 'little ole' Ohio cook'

Wanted to share another recipe and hope thats okay. The pastry on this is so tasty an easy! (Remarkable Cheese Pie) ..... *Mix a 1/2 cup melted butter and 1 cup of all-purpose flour in a bowl. *Pat into a greased 9-inch pie plate. *Bake at 400*degrees for 15 minutes or until browned. *Mix 6 ounces cream cheese (softened), 1 cup confectioner's sugar and 2 cups whipped topping in a bowl. *Spoon into cooled pie crust. Top with 1- (24 ounce can cherry pie filling. (May substitute fresh friut glaze or 16 ounces frozen strawberries thickened with 1 & 1/2 tablespoons cornstarch [instread of cherry pie filling). This is really awesome; another favorite. I love "Mr Foods" recipes and use them about daily in one way or another. Such easy, tasty and inexpensiive meals and desserts!!! Just wanted to share another 'pie pastry,' and hope you enjoy it. Now I have to make 'Mr. Foods' .... "No Roll Pie Crust." family coming for supper tomorrow! Sincerely, 'little 'ole Ohio cook,' Sherry

Thank you "Mr. Food & his team! I've used this, loved it, and will use it again! I have a recipe that makes a double crust, so thought I'd share that with my 'fellow bakers.' (Oil Pastery) .......... 3 & 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup vegetable oil, 1/2 cup water. *Mix flour & salt in large bowl. Add oil and water; mix lightly with fork, (I use my electric mixer). Shape into 2 balls; flatten slightly. *Roll each portion into circle between sheets of waxed paper. Fit into pie plates; fill and bake as desired. *May store unbaked pastry in freezer for 2 months. This has served me well over the years and hope you enjoy it too. Sincerely, "littel ole' Ohio cook," Sherry

This sounds simple enough, I just may try this pie crust....I hate rolling out pie crust, I hate the mess it leaves with all the flour on the counter.....

This is another one I can't wait to try. Simple and good. This is the best library of cooking I have found.

A dear friend gave me this years ago and it all I use! It melts in your mouth. If you want a top crust double the ingredients and after pressing the bottom crust into pie pan and adding your filling crumble the remaining over the top. I also add crumbly top like what is used on Dutch apple pie.

This crust is outstanding. It couldn't be easier. So much less mess. Thank you, thank you.

I can not make a good pie crust, so coming across this one, all I can say is THANKS.

Thank-you. I have been looking for a easy pie crust recipe. I have a hard time with reg crust and I don't like buying them. They have junk in it. Yum, Oh, so good!

I have not seen this recipe in 40 years. It is so great, and so easy to use. My mother gave it to me. Thanks for bring it back to me.

Just wondering if anyone has used this recipe and if you could use SELF-RISING FLOUR instead of plain flour,as self-rising is already mixed so you don't need to add anything else to the flour.....and could you use shortening (like CRISCO ) instead of veg. oil, as the shortening makes a more tender and flaky crust ?

I've been looking for this recipe for a long time. It's similar to one my mother used except she used water instead of milk, no sugar, and rolled it out. Thanks.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Lemon Ricotta Cheesecake

We cant think of a better way to celebrate June is Dairy Month than by making a decadent, Italian style cheesecake that uses a collection of dairy aisle favorites.

About Us More From Mr. Food Advertise on Privacy Policy Terms of Service FAQ Press Room Contact Us Keyword Index Find Us on TV Do Not Sell My Personal Information Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----