This pie crust recipe is literally the easiest thing ever – no rolling, no chilling, no fuss!! Just press the dough into your pie dish, for a flaky, tender crust that’s ready to be filled with your favorite sweet or savory filling. This is the best recipe for new bakers and old pros alike, those who want an easy, dependable crust.
Why You’ll Love It
Simple and Fast: This pie crust doesn’t require rolling, chilling or special equipment — it doesn’t get much easier. Mix, press and bake — just right when you need a pie in a hurry!
Versatile: This crust works great with both sweet and savory fillings. From fruit pies to creamier custards to savory quiches, it’s an all-purpose base for all your pie needs.
Foolproof results, every time: The oil-and-baking-powder combination guarantees a tender, flaky crust that’s a breeze to work with — and impossible to botch. Even novices can make a perfect pie crust.
No Special Ingredients: This recipe only uses things that you’ll probably have in your pantry; you don’t need any rare ingredients or special techniques.
Key Ingredients:
Flour: I recommend all-purpose flour for this crust, which gives a balance that’s both sturdy and tender. The extent of that is up to your taste — if you want a nuttier flavor and crumbly texture, you can replace half of the flour with whole wheat flour or almond flour but know that doing so may change the final texture a little bit.
Oil: Oil is the star in this easy crust, adding moisture and richness without the work of cutting in butter. Vegetable or canola oil would be “good for a neutral flavor,” but oilve oil might give a subtle, savory note ideal for quiches or savory pies. If you want a hint of sweetness, coconut oil is another option — just make sure it’s in a liquid state for easy mixing.
Baking Powder: A little baking powder gives the crust a little lift, keeping things light and tender. Though not a common ingredient in pie crusts, it’s the key to making this no-fuss crust airy and easy to push into the pan.
Salt: A pinch of salt in the crust brightens its flavor and balances the richness of the oil while adding depth. You could cut back on the salt a bit for a sweet pie, but for savory pies you might feel the need to add a pinch more, the better to bolster the flavors.
