3 Ways To Make No Roll Pie Crust
Although we’ve shared the secrets of making the perfect pie crust in the past, sometimes you just don’t have time for it. The mixing, the chilling, the waiting, the rolling, the stress of will-it-hold-together? Will your Grandma really know if you use a storebought instead? The answer is yes, she will — but there’s a better way! Make a no-roll dough and you’ll be done in minutes!
Although we’d like to say we have come up with the perfect recipe on our own, that’s just not the case. There are three basic recipes (one of which is a personal favorite) that come out with superstar results every time. You can simply use the one you have the ingredients on hand for and you’re all set.
These crusts will still give you a flaky crumb and will be light and tender without all the fuss. There’s no excuse for not making amazing homemade pies this holiday season when you have one of these three recipes in your back pocket!
• 1. No Roll Crust from Joy the Baker: This crust, unlike the others, is made with cream cheese. It also has oil and butter, and the combination of all three fats is a good thing. It also has additional leavening to keep things flaky. We came across it when Joy first published it last year and we used it for every single crust we made last holiday season. Quiches, pies, chicken pot pie… the works. It has a rich flavor and complements any filling nicely. Plus there’s killer photos to match (like the one above) — we dare you to take a look and not run home and make one tonight!
• 2. No Roll Crust 1 from All Recipes: This recipe from All Recipes uses oil as the fat in the dough. It might sound shocking at first, but it can be a way to control the fat levels in your crust if you’re extra worried about that. Maybe use a little canola, but either way, butter and lard are both gone from the equation. In our past experience it works better to prebake your shell for an extra crispy crunch but your results will be fine either way!
• 3. No Roll Crust 2 from All Recipes: This crust is similar to the one above, but with the addition of sugar. In recipes the addition of sugar usually means the batter or dough your making will be slightly more dry. This is a good thing when the fat you’re adding to the crust is already in liquid state. It feels a little more sturdy and less “oily” even though in the first recipe that feel fades once baked. We haven’t made this one without prebaking, so we can’t attest to its durability with wet ingredients without baking it off first. But it comes well reviewed with lots of stars and we approve as well.
Do you use a different recipe than one of the ones listed above? Make sure to leave us a link or ingredient list in the comments below!
(Image: Joy The Baker)