How to Make a No-Roll Pie Crust

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N0-ROLL PIE CRUST
MAKES ENOUGH FOR 1 LARGE DEEP-DISH PIE SHELL or 1 STANDARD PIE SHELL WITH CRUMB TOPPING AS DESCRIBED IN VIDEO
1 3/4 cups all-purpose flour (preferably cold flour)
2 tablespoons sugar
1/2 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 1/2 tablespoons cold water
1. Combine the flour, sugar, and salt in a food processor. Pulse several times, to mix. Add all of the butter. Give the machine 7 or 8 one-second pulses, breaking the butter into small, split-pea size pieces.
2. Remove the lid and sprinkle all of the cold water over the mixture. Replace the lid and pulse the machine repeatedly until the mixture just starts to get clumpy and take on the consistency of damp sand. If you press a little of the mixture between your fingers, it should hold together (see video.) If it still seems a little dry, pulse the machine a few more times.
3. Transfer the mixture to a lightly buttered 9 1/2-inch deep-dish pie pan. Spread the crumbs evenly, then press them into the bottom and up the sides. Drape a large piece of plastic wrap over the crumbs to keep your fingers from sticking to the mixture. Refrigerate the shell for 1 hour before using.
TO USE THE MIXTURE FOR A PIE SHELL AND CRUMB TOPPING
*Transfer 1 1/4 cups of the loose crumb mixture from the food processor into a small mixing bowl. Add 3 tablespoons sugar and 1/4 teaspoon (optional) cinnamon to the bowl; mix well. Refrigerate until needed. This is the topping.
*Instead of using a deep-dish pie pan, press the remaining crumb mixture evenly into a STANDARD pie pan with 1- to 1 1/4-inch high sides. Refrigerate the pie shell for 1 hour before using.
*Fill the refrigerated shell with your favorite fruit pie filling. Depending on the fruit, this could be anywhere from 4 to 5 1/2 cups fruit filling. Cover the fruit with the reserved topping. Bake as directed.
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[@lindaconner3236]

This is wonderful 😊 Thank you ! 💛

[@kenhaedrichthepieacademy]

Thank YOU, Linda - I'm glad this was a help. If you're not already a subscriber, I hope you'll head over to ThePieAcademy.com and sign up so you don't miss any of our latest recipes, videos, class announcements and more. Keep baking those great pies of yours, Ken

[@stephaniestewart5697]

Wow! Thank you so much for this tip! I've struggled always with the pie crusts rolling it and everything but this is a big game changer for me!

[@kenhaedrichthepieacademy]

Thanks, Stephanie...keep me posted of your pie crust progress. And don't forget to sign up over at ThePieAcademy.com if you're not already a member. Ken

[@gracealsterberg2618]

Another great tip, Ken! I'm partial to the All-Butter Food Processor Dough you taught in class, but this is a wonderful alternative. Thank you.

[@kenhaedrichthepieacademy]

Thank you, Grace...glad you like the recipe and hope you give it a try sometime.

[@vickiddd]

Love this video. I might try this for my Thanksgiving pies. I love Paul's idea of leaving the sugar out of the crumble topping for savory pies. I am going to steal that idea.

[@kenhaedrichthepieacademy]

Good to hear from you, Vicki. Thanks for your comment, and have a wonderful Thanksgiving!

[@maryanncawley8790]

Thanks for another great video. At the risk of sounding bragadociious, I make a great pie crust thanks to much of your advice. But I plan to try this for those days when I don't want the mess of rolling out pie dough. I masking tape freezer paper to my wooden island but still manage to get flour and pastry crumbs all over.

[@kenhaedrichthepieacademy]

Yep, MaryAnn, flour and crumbs are an inevitable byproduct of baking, but it's oh-so worth it, right!? It's always good to hear from you and I appreciate you watching and sharing your thoughts. Ken

[@sloopy5191]

Excellent Ken! I'm going to use this recipe for a savory chicken pot pie...adding some fresg sage and fresh cracked black pepper to the crust. Will pop back to let you know how it turned out. Thanks for all your great recipes...and your books! Happy owner of 2 - so far. :)

[@kenhaedrichthepieacademy]

Hello! I think this dough will make a great crust for your pot pie...love the sage and pepper idea. You could also cut the sugar in the crust in half or leave it out altogether. Great to get your comments, stay in touch. Ken

[@KE8MWQ]

I have one of those Hess pie plates it's fabulous

[@kenhaedrichthepieacademy]

Isn't it great...good to hear from you, my friend.

[@joehaedrich3306]

Nice job! I know what Kim and I will be having for dessert tonight.

[@kenhaedrichthepieacademy]

Thanks, Joe - glad you liked it. Comments are now open on the blueberry pie video...I had mistakenly disabled them prior to broadcast. Silly me.

[@kenhaedrichthepieacademy]

Hello pie makers and thanks for stopping by. Do you have a favorite no-roll pie dough recipe? Is it similar to this one? And does this seem like the sort of recipe you'd find helpful. Please leave your comments here.

[@kenhaedrichthepieacademy]

@Steven Dexter Thanks for the comment, Steven - hope you get lots of mileage out of this crust. Ken. PS - If you're not already a member of our pie community, I hope you'll sign up at ThePieAcademy.com

[@averychance5456]

I have a ' what if 'way of cooking.I made two pies. I used room temperature no salt butter in one set of crust an cold butter in the other set. No one could tell the different. So I guess what I would like to know, why do every body stress on cold butter. I got the same flakey crust both times. Also what do you think about the oil and shortening crusts?

[@kenhaedrichthepieacademy]

Hi Avery - The reason I use cold butter here is to keep the dough more manageable and easier to work with. In most cases, pie makers like cold butter because the pieces will stay intact and separate, and make for a nice flaky dough, but that's not so much the case here since the dough is processed for an extended period. Regarding shortening crusts, I like Crisco and use it often, but typically in smaller quantities in a mostly butter crust. I really like the way it tenderizes the crust and relaxes the dough so it is easy to roll. I like oil crusts too, but don't make them too often since, by comparison with other fats, they contribute less flavor and the texture can be rather chewy. Thanks for your comment. I hope your people liked your pies!

[@sherrymorgan1152]

can i use this for sweet potato pie crust?

[@kenhaedrichthepieacademy]

Indeed you can.

[@mizzpellergingersnaps5989]

you have the most beautiful hands

[@kenhaedrichthepieacademy]

How kind - thank you.

[@Memorieswithoctavia]

Is there a non food processor version 😢

[@kenhaedrichthepieacademy]

No, but thanks for the suggestion. I appreciate it.

[@honestnewsnet]

rolling would take less time.