Quick Pie Crust With Only 5 Ingredients—No Rolling Needed
This quick homemade pie crust is buttery and flakey and tastes absolutely delicious! This recipe makes one deep-dish homemade pie crust that tastes so much better than alternatives made with shortening and other preservatives.
I love that it is made with simple ingredients (only 3 ingredients for a savory pie and only 5 for a sweet). You can taste the difference between a pie crust made with butter vs shortening. A flakey buttery pie crust really enhances the flavor of most pies.
This recipe is made inside a large deep-dish pie pan and does not require rolling. Once I have the ingredients out, I can usually make it in under 5 minutes.
This is such a handy recipe to have. Not only is it delicious, easy, and quick, but it will also save money for those who often buy pre-made crusts.
This thick deep dish pie crust costs less than $1.50. I calculated the milk costs .05, the vanilla .02, the flour .15, the sugar .02, and the butter $1.20. a store-bought counterpart would easily cost double to triple.
You do need to blind-bake this quick pie crust before filling it—especially if you are adding ingredients with a lot of moisture.
It may seem like having to blind-bake a pie would defeat the purpose of having a “quick pie crust”. However, I am able to prepare it in under 10 minutes while the oven is preheating and then I prepare the pie filling while it bakes. I do not feel like it adds much time to my overall pie preparation.
It’s also a robust crust, it held a heavy apple pie with a lot of brown sugar crumble topping plus two ice cream scoops together standing on its own.
Is this a Sweet or Savory Quick Pie Crust?
Using this recipe as is, this quick pie crust is for sweet dessert pies. However, it can easily be modified into a savory pie crust.
In order to make this a savory pie for quiche and meat pies, all you need to do is not add the sugar and the vanilla.
As a savory pie crust, it is even easier to make using only 3 ingredients.
Supply List for this Quick Pie Crust With Only 5 Ingredients—No Rolling Needed
fork
microwave safe bowl for melting butter
pie pan/pie tin (deep dish) —I purchased mine at Crate and Barrel. If using a small or shallow pie tin you will want to only use 2/3rds of this recipe or you will end up with too much dough.
Ingredients for this Quick Pie Crust With Only 5 Ingredients—No Rolling Needed
2 1/2 C all-purpose flour
1 1/2 teaspoon vanilla extract (for sweet pies)
1/4 C Milk
3/4 C salted butter melted or if you use unsalted butter, add 1/4 teaspoon salt
3 teaspoons sugar (for sweet pies)
Directions for this Quick Pie Crust With Only 5 Ingredients—No Rolling Needed
Watch the video on this post and/or continue reading for directions on making this pie crust…
- Move the oven rack to a lower rung and preheat the oven to 375ºF.
- Mix dry ingredients together with a fork in a pie pan.
- Melt the butter in the microwave.
- Stir vanilla and milk into the melted butter.
- Make a well in the center of the flour in the pie pan and pour the butter mixture into it.
- Fold the flour and butter together with a fork until it starts to incorporate,
then, using clean hands form a dough ball in the center of the pie pan.
- Flatten and press the dough into the pan and up the walls of the pie tin
and pinch up the edges.
- Using a fork, crimp the pie crust (press down the edges of the crust with the fork tines to make a line design all the way around).If you don’t want to use a fork to crimp the edge, you can use your hands to pinch or flute the edge of the crust with your thumb and index finger.
- Dock the pie crust so it will not puff up while baking.Docking is done by using fork tines to poke small holes into the crust base and sides so that the steam can escape during baking and it doesn’t puff up.Use a regular dinner fork because the holes will be small enough that they will fill in while baking so the pie filling will not leak out the bottom. Alternatively, you can use parchment paper and pie weights to blind-bake this crust.
- Blind bake the pie crust at 375ºF for 25-30 minutes until the edges are golden. The baking time will depend on the pie pan and altitude.
- Add the pie ingredients into the crust and before baking, place tin foil over the edges of the pie crust so it will not burn while baking.
This recipe is excellent for cream pies and crumble-topped baked pies like this Dutch apple pie I used it for.
I’m excited to continue using this crust with different pies and hope its helpful for anyone needing a Quick Pie Crust With Only 5 Ingredients—No Rolling Needed
Quick Pie Crust With Only 5 Ingredients No Rolling Needed
This quick homemade pie crust is buttery and flakey and tastes absolutely delicious! This recipe makes one deep-dish homemade pie crust that tastes so much better than alternatives made with shortening and other preservatives.
I love that it is made with simple ingredients (only 3 ingredients for a savory pie and only 5 for a sweet). You can taste the difference between a pie crust made with butter vs shortening. A flakey buttery pie crust really enhances the flavor of most pies.
This recipe is made inside a large deep-dish pie pan and does not require rolling. Once I have the ingredients out, I can usually make it in under 5 minutes.
This is such a handy recipe to have. Not only is it delicious, easy, and quick, but it will also save money for those who often buy pre-made crusts.
Ingredients
- 2 1/2 C all-purpose flour
- 3 teaspoons sugar (for sweet pies)
- 1 1/2 teaspoon vanilla extract (for sweet pies)
- 1/4 C Milk
- 3/4 C salted butter melted or if you use unsalted butter, add 1/4 teaspoon salt
Instructions
- Move the oven rack to a lower rung and preheat the oven to 375ºF.
- Mix dry ingredients together with a fork in a pie pan.
- Melt the butter in the microwave.
- Stir vanilla and milk into the melted butter.
- Make a well in the center of the flour in the pie pan and pour the butter mixture into it.
- Fold the flour and butter together with a fork until it starts to incorporate, then, using clean hands form a dough ball in the center of the pie pan.
- Flatten and press the dough into the pan and up the walls of the pie tin build a ridge on top of the rim of the excess dough.
- Using a fork, crimp the pie crust (press down the rim of the crust with the fork tines to make a line design all the way around). If you don't want to use a fork to crimp the edge, you can use your hands to pinch or flute the edge of the crust with your thumb and index finger.
- Dock the pie crust so it will not puff up while baking. Docking is done by using fork tines to poke small holes into the crust base and sides so that the steam can escape during baking and it doesn't puff up. Use a regular dinner fork because the holes will be small enough that they will fill in while baking so the pie filling will not leak out the bottom. Alternatively, you can use parchment paper and pie weights to blind-bake this crust.
- Blind bake the pie crust at 375ºF for 25-30 minutes until the edges are golden. The baking time will depend on the pie pan and altitude.
- Add pie ingredients and before baking, place tin foil over the edges of the pie crust so it will not burn while baking.
Notes
Using this recipe as is, this quick pie crust is for sweet dessert pies. However, it can easily be modified into a savory pie crust.
In order to make this a savory pie for quiche and meat pies, all you need to do is not add the sugar and the vanilla.
As a savory pie crust, it is even easier to make using only 3 ingredients.
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