Pat-In Pie Crust (No-Roll)

"I'm afraid I'm going to lose this! My neighbor gave it to me--she knows I don't make pie crust--I usually buy the premade ones, but she assured me I could do this. It was wonderful in her quiche--(she said to leave out the vanilla for savory pies.) It's a little different than some of the other no-roll crusts I've seen, so I want to make sure it's safe here!"
photo by Boomette photo by Boomette
photo by Boomette
Ready In:
1 9 inch crust




  • Sift together dry ingredients.
  • Stir together wet ingredients.
  • Combine, stirring just to blend.
  • Press and pat into a 9 inch pan, up the sides, crimping the edges.
  • Bake as directed in recipe.
  • (For quiche, I prebake my crusts for 15 minutes @400.).

Questions & Replies

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  1. lauralie41
    I do not make pies because of my terrible crusts but this recipe worked really well for me. Mixed this together with a fork but next time I will use my food processor. The mixture wasnt coming together to well for me so I added more water for a total of 4 tablespoons. Very easy to pat together in a pie plate and tasted very good. This crust has a lighter texture and flavor, tasted great with cherries. Thank you DeeCooks, great recipe!
  2. Wineaux
    How neat! My nightmares of dough-rolling disasters have vanished with this great recipe! Not being much of a baker, I tried this a while back and my pie crust was as tough as an old saddle! I contacted Dee, who helped me figure out what I had done wrong - I had used my bread flour instead of all purpose flour! This time, I used the proper flour and the pie crust was wonderful! Thanks, Dee, and thanks for coming to my rescue! Just color me embarassed! :)
  3. Boomette
    When I was ready to do it I saw light olive oil and I had extra virgin olive oil. I think the taste is too strong. So I preferred to do it with Tenderflake that I melted in microwave. Maybe the result is better with light olive oil. I like the fact that it's done without rolling. Cause it's the part I hate loll Thanks DeeCooks. In it, I made recipe#97138
  4. klkscanner
    Excellent! I can't have dairy and this is a great pie crust. I used the olive oil one time, and melted coconut oil the second (for a sweeter flavor). I used them for a blueberry pie/crumble. Thanks for a quick, easy, and delicious recipe!
  5. FriendlyChefy
    I never made a no roll crust before but what the heck, there's always a first time for everything! I'm glad I attempted it because it was a great crust and saved me time and was easy on my nerves too!


If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored. My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up. My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!! <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Annacia's banner for Zaar Tag">
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