Easy Press In Pie Crust with Butter Recipe
Easy Press in Pie Crust with Butter Recipe
Looking for a fuss-free pie crust that doesn’t require rolling? This Easy Press In Pie Crust with Butter recipe is the perfect solution! Whether you’re short on time or just want a simpler option, this recipe comes together in minutes with minimal effort. No need for a rolling pin—just press the dough right into your pie pan, and you’re ready to bake.
This no-roll pie crust is amazing! Once you see how quick and easy it is, you’ll never want to buy a store-bought crust again. Even if you’re a fan of our Classic All-Butter Pie Crust, give this one a try—it’s a game changer for sure!
Easy Press-In Pie Crust with Butter | Ditch the rolling pin! This press-in-pan pie crust recipe is quick, easy, and perfect for sweet or savory pies. Try it for your next homemade treat!
Why You’ll Love This Recipe
Foolproof Press-in-Pan Pie Crust | Learn how to make this simple, no-roll pie crust. It’s buttery, flaky, and perfect for any pie. The best part? No rolling required!
Ingredients Needed for Press-in-Pan Pie Crust Recipe
- All-Purpose Flour: The base for the crust, providing structure and a tender texture.
- Butter: Adds richness and a buttery flavor, while creating a flaky crust.
- Salt: Enhances the flavor and balances the sweetness or savoriness of the filling.
- Vinegar: Helps tenderize the dough and prevent it from becoming tough.
- Ice Water: Keeps the dough cool and ensures it comes together smoothly without overworking.
Substitutions
Can I Use Oil Instead of Butter?
You can substitute oil for butter in a pie crust, but it will change the texture and flavor. Oil will create a more crumbly and less flaky crust compared to butter, which adds richness and layers.
If you decide to use oil, choose a neutral one like vegetable or canola oil. You’ll want to mix the oil directly into the dry ingredients, and the dough will have a different consistency. But it can certainly be done in a pinch!
Easy No-Roll Pie Crust for Beginners | New to pie-making? This beginner-friendly, press-in-pan crust is quick, hassle-free, and turns out perfect every time. Great for any pie filling!
How to Make this Recipe
Step 1 – Mix Dry Ingredients: In a medium bowl, whisk together the flour and salt until well combined.
Step 2 – Pour in the Butter: Pour the melted butter into the flour mixture. Stir with a fork until the flour absorbs the butter, forming a crumbly mixture.
Step 3 – Add Vinegar: Drizzle in the vinegar and mix gently to incorporate it throughout the dough. The vinegar helps tenderize the dough.
Step 4 – Add Ice Water: Add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough starts to come together in a shaggy form. Be careful not to overmix—stop when the dough holds together when pinched.
Step 5 – Press Into Pan: Transfer the dough to your pie pan. Start in the center and press the dough outward using your fingers, working it up the sides of the pan until it covers the bottom and edges evenly.
Step 6 – Smooth the Edges: Use your fingers or the back of a spoon to smooth and press the edges of the crust into an even thickness.
Step 7 – Chill the Crust (Optional): For a more stable crust, you can chill the dough in the fridge for 15-20 minutes before baking, but it’s not required.
Step 8 – Bake or Fill: If your recipe calls for a pre-baked crust (blind baking), preheat your oven to 375°F (190°C), prick the bottom with a fork, and bake for 15-20 minutes until golden brown. If using with a filling that will be baked, proceed with your recipe as directed.
The Easiest No-Roll Pie Crust Ever | Save time in the kitchen with this easy press-in-pan pie crust. No rolling needed! Perfect for quiches, fruit pies, and more.
Tips for Making the Best Press-in-Pan Pie Crust
- Don’t Overmix: Whether using melted or cold butter, mix the dough just until it comes together. Overworking the dough can lead to a tough crust.
- Avoid Using a Stand Mixer: Mixing the dough by hand gives you better control over the texture. A stand mixer can easily overwork the dough, making it tough instead of tender.
- Chill for Stability: For a more stable, firm crust, chill the dough in the fridge for 15-20 minutes before pressing it into the pan or before baking.
- Adjust Water as Needed: Add water gradually—start with less and increase if necessary to avoid a sticky dough.
- Prick the Dough: When blind baking, make sure to prick the dough with a fork to prevent air bubbles.
No-Roll Pie Crust in Minutes | Want a delicious pie crust without the hassle? This press-in-pan crust is ready in minutes—no rolling pin required!
Easy Press-In Pie Crust with Butter Recipe
Enjoy your quick, buttery, and flaky press-in-pie crust without the hassle of rolling!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup melted butter
- 1/2 tsp salt
- 1 tsp vinegar (apple cider or white vinegar)
- 2-3 tbsp ice water
Instructions
- In a medium bowl, whisk together the all-purpose flour and salt until combined.
- Pour the melted butter into the flour mixture. Stir with a fork or spatula until the flour absorbs the butter, forming a crumbly dough.
- Drizzle in the vinegar and gently stir it in. The vinegar helps keep the crust tender.
- Add ice water one tablespoon at a time, mixing gently after each addition. Continue until the dough just comes together and holds when pressed. You’ll need 2-3 tablespoons of water depending on the humidity and consistency.
- Transfer the dough in your pie pan. Using your fingers, press the dough evenly across the bottom and up the sides of the pan.
- Smooth the edges with your fingers or the back of a measuring cup to create an even thickness all around the crust.
- (Optional) For a firmer crust, chill the dough in the fridge for 15-20 minutes before baking.
Bake or Fill
For Blind Baking (Pre-Baking): Preheat oven to 375°F (190°C). Prick the bottom with a fork and bake for 15-20 minutes until golden brown. If using pie weights, remove them halfway through.
For Filled Pies: Fill the unbaked crust with your pie filling and bake according to your recipe's instructions.
Notes
Frequently Asked Questions
Can I use oil instead of butter?
Yes, you can use oil, but the texture will be different. The crust will be more crumbly and less flaky compared to using butter. For best results, use a neutral oil like vegetable or canola oil.
Can I make this crust ahead of time?
Absolutely! You can make the dough ahead and store it in the refrigerator for up to 2 days, or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.
Can I use this crust for savory pies?
Yes! This versatile crust works for both sweet and savory pies. Just skip any additional sugar if your pie recipe is savory.
Do I have to chill the dough before baking?
While chilling isn't required, it can help the crust hold its shape better during baking and make it easier to handle. For a firmer texture, a 15-20 minute chill in the fridge before baking is recommended.
Why shouldn’t I use a stand mixer?
A stand mixer can easily overwork the dough, making it tough. Mixing by hand gives you better control and ensures a more tender, flaky crust.
How do I blind bake this crust?
Preheat your oven to 375°F (190°C). Prick the bottom of the crust with a fork, line it with parchment paper or foil, and fill with pie weights or dried beans. Bake for 15-20 minutes until golden brown. If needed, remove the weights halfway through for even browning.
How do I prevent the crust from shrinking?
To minimize shrinking, make sure the dough is evenly pressed into the pan, prick the bottom before baking, and chill the crust for 15-20 minutes before blind baking.
What can I do if the dough is too dry?
If the dough seems too crumbly and dry, add an extra tablespoon of ice water at a time until it comes together when pressed. Avoid adding too much water at once to prevent overhydrating the dough.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 238mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g
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