Shortcut Pie Crust

Shortcut Pie Crust

This pie crust is revolutionary. It’s a press-in crust, with no rolling or chilling required. Plus, it’s buttery and flaky, and so easy to prepare it just may give you the courage to go forth and make a pie on a whim. You can use either granulated or light brown sugar. Both are equally delicious here.

Dried beans or pie weights can be reused time and time again. Mason jars are a great way to store them.–Cheryl Day and Griffith Day

LC Tasting Is Believing Note

Close your eyes and take a nibble of this no-knead, no-roll-out pie crust and you may just mistake it for a shortbread cookie. Is that such a terrible thing? The recipe does make you work, though, seeing as you need to decide whether to use granulated or brown sugar. We tend to reach for the former with traditional fruit fillings, the latter for spiced nut or custard fillings.

Shortcut Pie Crust

  • Quick Glance
  • (1)
  • 5 M
  • 5 M
  • Makes one 9-inch pie crust
5/5 - 1 reviews
Print RecipeBuy the The Back in the Day Bakery Cookbook cookbook

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Ingredients


Directions

In a bowl, whisk together the flour, sugar, and salt. Slowly drizzle in the butter and stir with a fork until the mixture looks moist and crumbly.

Press the dough evenly over the bottom and up the sides of a 9-inch pie plate. You can crimp the edges decoratively or leave them rustic.

Bake the pie crust according to your desired pie recipe. (If the recipe calls for a prebaked pie crust, preheat the oven to 350°F. Line the pie crust with aluminum foil or parchment paper and fill it with dried beans or pie weights, and bake for 15 to 20 minutes. Remove the foil and beans or weights and bake for an additional 5 minutes, or until golden brown. Let cool before filling.)

Print RecipeBuy the The Back in the Day Bakery Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

I’m in love with this piecrust! I don’t have to clear off my very crowded kitchen counter to roll it out; I just toss it into the pan and make it pretty! And it tastes amazing. I don’t have pie weights and it baked up just fine lined with foil. I’m off to find other fillings to use just so I can make it again!

Wow. I loved this recipe for its ease and simplicity. It’s so easy to assemble and certainly withstood a heavy sweet potato custard filling. Of course it’s not light and flaky like a traditional pie crust, but I’d use this recipe in a heartbeat with other custardlike pie fillings.

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Comments

  1. Well, I don’t know what I did wrong…probably drizzling all the butter in…I doublechecked all my measurements. The “crust” was totally wet, more gooey than crumbly. I had to throw it out. It couldn’t be right. This time around, in time for Thanksgiving tomorrow, I’ll have to go back to my normal standard recipe for shortcrust. Sure would love to hear back. Definitely 11 tbls melted butter was way way too much. Sure am disappointed, but will try again another time….

    1. Triana, I’m so incredibly sorry to hear about your experience with this pie crust recipe. You slowly drizzled the butter in while mixing with a fork, yes? I’m going to have our recipe testers make this again—as you’ll see in the comments beneath the recipe, they quite liked the pie crust when we originally tested it—and see if we can recreate the situation you encountered. Please be patient and I will be back with you. In the meantime, again, my apologies. We test all our recipes before sharing them on the site to try to avoid this sort of disappointment. I’ll touch base as soon as I have some answers. Wishing you and yours a happy, happy Thanksgiving.

  2. I have been using your wonderful short cut pie crust recipe for a while, thank you so much for sharing it. It is such a superior alternative to buying refrigerated premade piecrust when you are in a hurry or feeling lazy. It is amazingly good. No one seems to even think about it being not exactly pie crust! I particularly like it with my Peach Cream pie and my Ice Box strawberry pie. Thank you so much, I love your site!

      1. David, I forgot to mention that I scaled up the recipe by 1-1/3, because I love to use my larger, deeper pie pans (more pie!). And although this crust can be pounded out thin, it’s a lazy recipe, I’m a lazy girl, and it’s just easier to have enough dough without having to work at dough pounding to stretch it out. Also, I always grease the pie pan and I make it with the granulated sugar to best simulate a “real” piecrust look and texture. Can’t thank you enough for giving me this cool tool to hide up my sleeve.

  3. Looking for a lost cake recipe with pie filling & crumb topping. Removing small amount of topping before adding liquified base. Thank you so much.

    1. Oh gosh, Mimi. I don’t know of any such thing, but let’s hope that some of our readers do…anyone? I’ll ask around elsewhere, Mimi, and let you know if I hear of anything……..

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