No Roll Pie Crust II

No Roll Pie Crust II

122 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
Recipe by  LAURA_1221

“I never could figure out how to roll out a pie crust so my grandma gave me this wonderful recipe when I was ten, and I still use it, it's really easy!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 inch pie cust



  1. In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.
  2. To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.

Share It

Reviews (122)

Rate This Recipe
Natalie P.

Natalie P.

I've made this a few times, and I just have to say that it is an awesome oil dough recipe. One downside, it definitely needs something for sweet pies, it is a very savory crust as is. I usually add 3 - 4 tablespoons of sugar, or add honey in addition to the sugar. If I prebake it, for things like pudding pies, I even sprinkle some white sugar over the top to bake in during the 10 minutes. I made one mistake when I used it for my pumpkin pie(I baked the crust first, then added the pumpkin), but I just made another pumpkin pie('tis the season), without prebaking it, and the crust was PERFECT. If you double the recipe, it even works for making a 9x13 pie(I feed a LOT of people at times). Thank you for a recipe that always pleases, and always gets asked for. Probably will never stop using



good recipe - - very easy! i recommend mixing the ingredients in a bowl instead of the actual pie plate. it makes less of a mess, and transferring the mixture from the bowl to the pie plate doesnt prove to be difficult.



This recipe was easy and even fun to make. I didn't pre-bake it, instead I added my pumpkin filling and baked it along with the pie. Turned out really yummy and flaky. Thanks for the recipe!

More Reviews

Similar Recipes

Butter Flaky Pie Crust

Butter Flaky Pie Crust

Easy Pie Crust

Easy Pie Crust

No Roll Pie Crust I

No Roll Pie Crust I

Oil Pie Crust

Oil Pie Crust

Pie Crust III

Pie Crust III

Pie Crust I

Pie Crust I


Amount Per Serving (8 total)

  • Calories
  • 213 cal
  • 11%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 18.6 g
  • 6%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Butter Flaky Pie Crust


next recipe:

Oil Pie Crust