Easy No-Roll Press-In Pie Crust (All-Butter Recipe!)

Foolproof Press-In Pie Crust — No Rolling Pin Needed | Make a perfect homemade pie crust in minutes! This no-roll, press-in crust is buttery, tender, and unbelievably simple. The ultimate beginner-friendly pie crust recipe.

Ingredients for Press-in Pie Crust

• All-Purpose Flour: Gives structure and a soft, tender crumb.
• Melted Butter: Adds rich flavor and helps the dough press seamlessly into the pan.
• Salt: Balances sweetness and enhances flavor.
• Vinegar: A classic secret for a tender crust—it prevents gluten from getting tough.
• Ice Water: Brings the dough together without making it sticky.

Substitution

Can I Use Oil Instead of Butter?

You can, but the crust will be more crumbly and less flaky (and won’t have that baked-butter flavor). If you use oil, choose a neutral one like canola or vegetable and mix it directly into the dry ingredients. It works in a pinch, but butter truly shines here!

Quick & Easy Press-In Pie Crust Recipe | Save time with this no-roll pie crust! Just mix, press, and bake. A buttery, tender crust that works for pumpkin pie, fruit pies, quiche, and more.

How to Make this No-Roll Pie Crust

Step 1 — Mix Dry Ingredients

Whisk flour and salt together in a medium bowl.

Step 2 — Add Melted Butter

Pour the melted butter over the flour mixture. Stir with a fork until it becomes soft and crumbly.

Step 3 — Add Vinegar

Drizzle in vinegar and lightly mix to distribute.

Step 4 — Add Ice Water

Add ice water 1 tablespoon at a time, mixing gently until the dough clumps together when pinched. Stop before it becomes wet or sticky.

Step 5 — Press into the Pan

Transfer the dough to your pie dish and press it evenly across the bottom and up the sides. Use your fingertips or the back of a spoon to smooth it out.

Step 6 — Bake or Fill

• To blind-bake: Prick the bottom with a fork. Bake at 375°F (190°C) for 15–20 minutes until lightly golden.
• To bake with filling: Follow the instructions for your pie recipe.

The Easiest Pie Crust Ever (Press It In!) | This one-bowl pie crust recipe is a game changer! No rolling, no chilling, and no fuss—just a buttery crust that presses right into your pan. Great for holidays or quick desserts.

Tips for Making the Best Press-in Pie Crust

• Don’t overmix. Stop once the dough holds together.
• Avoid the stand mixer. It overworks the dough instantly.
• Chill for 15–20 minutes for a cleaner, less-shrink crust.
• Add water slowly. You want just enough for the dough to clump.
• Prick before blind-baking to prevent bubbles.

This crust is unbelievably forgiving—and perfect for busy nights, holiday baking marathons, and those times when rolling out dough feels like a personal attack.

All-Butter No-Roll Pie Crust You’ll Make on Repeat | A perfect all-butter pie crust that comes together fast and presses easily into the pan. Great for sweet or savory pies, and ideal for beginners.

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Easy Press-In Pie Crust with Butter Recipe

Yield: 8

Prep Time: 10 minutes

Total Time: 10 minutes

Enjoy your quick, buttery, and flaky press-in-pie crust without the hassle of rolling!

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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

1. In a medium bowl, whisk together the all-purpose flour and salt until combined.
2. Pour the melted butter into the flour mixture. Stir with a fork or spatula until the flour absorbs the butter, forming a crumbly dough.
3. Drizzle in the vinegar and gently stir it in. The vinegar helps keep the crust tender.
4. 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.
5. Transfer the dough in your pie pan. Using your fingers, press the dough evenly across the bottom and up the sides of the pan.
6. Smooth the edges with your fingers or the back of a measuring cup to create an even thickness all around the crust.
7. (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: 1
Amount Per Serving: Calories: 216Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 238mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g

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