No-Fuss Press In Pie Crust

This No-Fuss Press-in Pie Crust is a time-saver without sacrificing flavor. Imagine skipping all the fuss—no rolling pins, no chilling, and no stressing about getting the crust just right. All you have to do is mix a few simple ingredients, press it straight into your pie pan, and bake! Plus, this crust bakes up crispy every single time, so you never have to worry about that dreaded soggy bottom. It’s a recipe that feels homemade and satisfying without any of the hassle—ideal for both pie lovers and beginners!

Oriana’s Thoughts On The Recipe

Okay, I’ll admit it—I love the process of making pie crust from scratch, but let’s be real, sometimes life just gets busy, and I’m left with zero time (or energy!) to whip up a traditional pie dough. That’s when this No-Fuss Press-In Pie Crust comes to the rescue. It’s for those of us who crave a delicious, homemade crust but could definitely skip the fuss of rolling, chilling, and re-rolling! And no, there’s no need to settle for store-bought.

This recipe is as simple as mixing, pressing, and baking—with no rolling pin in sight! It’s a lifesaver for weeknights or last-minute dessert cravings, plus it’s practically foolproof—perfect for beginners or anyone just looking to save a little time. Just grab your ingredients, mix them up, and use your hands to press the dough into the pan.

The result? A perfectly crisp crust that doesn’t go soggy or doughy (isn’t that the worst?). It’s thin and bakes up golden, just the way a pie crust should. This press-in recipe is so good that I almost forget about traditional pie-making altogether!

If you prefer the traditional pastry pie crust, check out my How to Make Pie Crust from Scratch recipe.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• All-Purpose Flour: This forms the base of the crust, giving it structure.
• Light Brown Sugar: Adds a hint of sweetness and a soft, caramel undertone to the crust.
• Salt: Enhances the flavor, balancing the sweetness.
• Baking Soda: This helps the crust achieve a light, airy texture as it bakes.
• Butter: Adds richness and flavor to the crust while also helping it crisp up in the oven.
• Water: Brings the ingredients together, binding the dough so you can press it into the pan.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Place flour, brown sugar, salt, and baking soda in a medium bowl and whisk to blend. Press out any lumps of brown sugar. Alternatively, you can pulse in a food processor.

Step 2 – Add Butter

Add soft butter and rub it in with your fingertips (or pulse in short bursts) until it resembles coarse crumbs. Note: The butter needs to be evenly mixed in, and there shouldn’t be any dusty flour remaining in the bowl.

Step 3 – Add Water

Then, sprinkle in 2 teaspoons of water and mix it in with your fingers until it clumps together. If it needs a bit more moisture, add another teaspoon of water. You’re looking for a texture that resembles damp crumbs or clusters that hold together when you squeeze them.

Step 4 – Press-In To The Baking Dish

Add the crumbs into the baking dish and press them up the sides and evenly across the base.

Step 5 – Par – Bake

Bake for 10 minutes until lightly golden, dry, and firm. The crust will puff up a little after par-baking, so as soon as it comes out of the oven, use the back of a spoon to gently even out the surface of the crust, bottom, and sides. Set aside to cool.

Step 6 – Continue Your Recipe’s Instructions

Proceed with the pie per your recipe’s instructions.

Variations & Additions

• Spiced Crust: For a bit of warmth, add a dash of cinnamon or nutmeg to the flour mixture—perfect for apple or pumpkin pies.
• Nutty Crunch: Mix in a tablespoon of finely chopped nuts like almonds or pecans for an extra bit of crunch and flavor.

Storing and Freezing Instructions

To Store: Once baked, the crust can be stored covered at room temperature for up to 2 days or in the fridge for up to 5 days.

To Freeze: You can freeze the unbaked crust by wrapping it tightly in plastic wrap and storing it in a freezer-safe bag for up to 3 months. When ready to use, let it thaw for about 30 minutes before baking.

More Easy Crusts for Pie Recipes You’ll Love!

Recipe Card

Easy Press-In Pie Crust (No-Fuss)

Oriana Romero

This No-Fuss Press-in Pie Crust is a time-saver without sacrificing flavor. Imagine skipping all the fuss—no rolling pins, no chilling, and no stressing about getting the crust just right. All you have to do is mix a few simple ingredients, press it straight into your pie pan, and bake! Plus, this crust bakes up thin and crispy every single time, so you never have to worry about that dreaded soggy bottom. It’s a recipe that feels homemade and satisfying without any of the hassle—ideal for both pie lovers and beginners!

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 1 9-inch pie crust

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

• Place flour, brown sugar, salt, and baking soda in a medium bowl and whisk to blend. Press out any lumps of brown sugar. Alternatively, you can pulse in a food processor.

• Add soft butter and rub it in with your fingertips (or pulse in short bursts) until it resembles coarse crumbs. Note: The butter needs to be evenly mixed in, and there shouldn’t be any dusty flour remaining in the bowl.

• Then, sprinkle in 2 teaspoons of water and mix it in with your fingers until it clumps together. If it needs a bit more moisture, add another teaspoon of water. You’re looking for a texture that resembles damp crumbs or clusters that hold together when you squeeze them.

• Add the crumbs into the baking dish and press them up the sides and evenly across the base.

• Bake for 10 minutes until lightly golden, dry, and firm. The crust will puff up a little after baking, so as soon as it gets out of the oven, use the back of a spoon to gently even out the surface of the crust, bottom and sides. Set aside to cool.

• Proceed with the pie per your recipe’s instructions.

 
Yield: 1 9-in pie crust or 12 mini crusts (muffin pan). 
 
Store: Once baked, the crust can be stored covered at room temperature for up to 2 days or in the fridge for up to 5 days.
 
Freeze: You can freeze the unbaked crust by wrapping it tightly in plastic wrap and storing it in a freezer-safe bag for up to 3 months. When ready to use, let it thaw for about 30 minutes before baking.
 
Food Allergy Swaps:

• Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
• Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

 
Potential Recipe Challenges & Pro Tips:

• Evenly Pressing the Dough: It’s easy to end up with some areas too thick and others too thin. Pro Tip: Use the bottom of a glass or measuring cup to help press and evenly distribute the dough across the pan.
• Browning Too Quickly: Depending on your oven, the edges may start to brown too fast. Pro Tip: If this happens, cover the edges with foil during baking to avoid over-browning while allowing the crust to bake fully.

 
Extra Recipe Tips For Success:

• Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
• Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
• Try not to overwork the dough. Overmixing can make the crust tough, so just mix until everything comes together.
• Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

 
Variations & Additions:

• Spiced Crust: For a bit of warmth, add a dash of cinnamon or nutmeg to the flour mixture—perfect for apple or pumpkin pies.
• Nutty Crunch: Mix in a tablespoon of finely chopped nuts like almonds or pecans for an extra bit of crunch and flavor.

 

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Calories: 1471kcalCarbohydrates: 194gProtein: 17gFat: 71gSaturated Fat: 44gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 3gCholesterol: 183mgSodium: 762mgPotassium: 289mgFiber: 4gSugar: 73gVitamin A: 2129IUCalcium: 107mgIron: 8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 1471

Keyword crust easy egg-free pie recipe