Don’t let the simplicity of this recipe fool you—the crust is tender and delicious. It’s my go-to recipe for blind baking pies as shrinkage is minimal, and it comes together in minutes. No messy, flour-dusted countertop. And the little ones love pressing the blobs of dough into the pie plate. Fun for everyone!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Roll Pastry Crust

This quick and easy piecrust is practically foolproof. No need to haul out the food processor—just melt the butter and stir. You can leave your rolling pin in the drawer, too. Simply press the dough into the bottom and up the sides of your pie tin. 

Couldn’t be easier!

  • Yield: makes one 10" piecrust 1x


  • 200 g or 1 2/3 c all-purpose flour
  • 84 g or 6 tbsp granulated sugar
  • ½ tsp kosher salt
  • 170 g or 6 oz unsalted butter, melted


  1. In a medium bowl, whisk the flour, sugar, and salt together. Add the melted butter and stir with a wooden spoon until dough forms (about 15 seconds). Using your hands, press two-thirds of the dough into the bottom of a 10-inch tart or pie pan. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with a pastry tamper or your hands to an even thickness.
  • Author: Helen Kain