No-Chill, Easy Pie Crust From Scratch
What kind of pie are you making?
Everyone is looking for the easiest and best homemade pie crust. Don't waste your money on store-bought crusts. With this no-chill easy pie crust from scratch, you can make one or two crusts. You can make pumpkin or pudding pies that just require a bottom crust, or you can make both bottom and top crusts. To make a top crust, simply read "To Add a Top Layer Pie Crust" towards the bottom of this page.
What makes this recipe especially convenient is that it is an easy pie crust with butter and it requires no refrigeration.
This will be one of the flakiest, most delicious crusts you will ever try. This recipe will make a 9, 9.5, or 10 inch round crust. A 9 inch pie will simply yield a slightly thicker crust.
- 1 1/4 cups white flour
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick), softened
- 2 tablespoons milk
- Turbinado sugar (optional)
- Thoroughly combine white flour, sugar, baking powder, and salt in a large bowl.
- If you have a cold stick of butter from the fridge, soften it in the microwave by heating it while still in the wrapper for about 10-15 seconds. Be careful not to melt it.
- Press the butter into the flour mixture with your hands, kneading it all together until you get what resembles a crumbly ball.
- Add milk to moisten so you can knead the mixture into a semi-solid ball.
- Lightly coat a pie pan with cooking spray.
- Place the dough ball in the center of pie pan. Press the dough from the center out to the sides, flattening it with your fingers as you go. To finish, you can use the bottom of a flat glass to press and flatten your crust further into shape.
- Fill pie as desired. Bake crust in preheated oven for 22 minutes at 425 degrees.
Tips and Tricks
- Make sure not to melt the butter when you microwave it.
- If your dough ball is too dry, add a bit more milk.
- You may use this crust for a tart pan as well.
To Add a Top Layer Pie Crust:
- Double the recipe.
- Take the half of the dough you are reserving for the top and make a nice round ball of it in the palms of your hands.
- Flatten the ball of dough with a rolling pin between two sheets of wax paper. This is important because otherwise the crust will not stick together and flatten like refrigerated dough.
- Keep rolling flat until you reach the desired size of your pie pan.
- Peel the top layer of wax paper off.
- Place the pie with filling on the counter next to your flattened crust.
- Holding the wax paper, quickly turn the crust over the top of your pie. Peel off the paper.
- Pinch the edges of the dough to mold it around your pie pan.
- Moisten the crust with milk, place a few slivers in the top crust to allow air to escape, and add turbinado sugar for a delicious crunch to the top of the crust, before baking.