No Roll Pie Crust

READY IN: 15mins
Recipe by 911spatcher

I received this recipe thru an email recipe exchange. I tried it tonight to make a pie with left over turkey and it was great! This is soo easy and results in a delicious flaky crust

Top Review by Ransomed by Fire

This crust was very good and very easy. I baked it as instructed for 15 minutes. That seemed to work well. One thing I had a problem with was that the bottom crust of my pot pie apparently absorbed most of the liquid in the pie, but it didn't become soggy per se. I just would have liked more liquid in my pie. (There was plenty before I baked it.) Surprisingly, even though this recipe seems to be intended for bottom crusts, I think it worked better for the top crust. I will definitely be keeping this recipe and using it again. I think next time, however, I will use a deep-dish pie pan to use more filling and use a thicker filling so that it doesn't soak into the bottom crust.

Ingredients Nutrition

  • 1 12 cups flour
  • 1 12 teaspoons sugar
  • 12 teaspoon salt
  • 12 cup vegetable oil
  • 3 tablespoons cold milk


  1. Whisk together dry ingredients in a bowl. In a separate bowl whisk together the milk and the oil. Mix oil mixture in with the flour mixture until incorporated. Press the pie dough down evenly in the pie dish. Bake 375 until lightly golden brown. Then fill with your favorite pie or quiche mixture.

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