Easy No-Roll Pie Crust Apple Pie
This Easy No-Roll Pie Crust makes the perfect crust for any pie. Whether blind baked or filled with your favourite filling. Made with oil, this crust comes together in minutes. Why not try it with this delicious Apple Pie filling and crumb topping?
I love making pies and tarts, my Mom was a big pie baker, my Dad’s favourite was Lemon Meringue. I think a good crust can either make or break a pie, the filling can be amazing but if that crust isn’t flaky or tastes off, there goes the long awaited dessert! The Pie.
Recipe Ingredients for the crust
- Oil –
- Milk – cold milk I use 2%
- Flour – all purpose flour
- Sugar – granulated sugar
- Salt
How to make it
In a small bowl whisk until combined the oil and milk. In a large bowl whisk together the flour, sugar and salt, make a well in the middle and add the wet ingredients. Mix gently with a fork or spatula until the flour is all moistened. It will be lumpy.
Add the mixture to your pie plate and gently flatten to evenly cover the plate. Chill.
From here you can either blind bake your crust for a no bake pie, fill with your favourite filling and bake or why not bake this delicious Apple Pie?
While the dough is chilling, in a medium/large pot, melt the butter, then add the chopped apples, brown sugar and cinnamon, cook stirring often on medium heat, add the corn starch and continue to cook until thickened.
Pour into the chilled pie crust, top with the crumb topping and bake. Let the pie cool completely, serve with a scoop of vanilla ice cream if desired.
The difference between butter and oil in a crust
Vegetable oil incorporates into the flour easier which makes it easier to spread. And you will still end up with a flaky delicious pie crust.
Should the crust be pre-baked?
I think it’s actually personal preference, I rarely pre bake my crusts, if you find that your dough doesn’t cook properly or is soggy, then yes you can bake it for about 15 minutes before adding the filling. The soggy dough occurs with a filling that includes some liquid.
How to blind or pre bake a pie
Prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 – 10 minutes without the beans). If pre-baking for a fruit filling then bake for only 5-6 minutes. Remove from the oven, remove paper and beans, let cool if using for a no bake dessert, if not add the filling and continue baking.
What does pre-cooking the apple filling do?
I think cooking the apple filling slightly gives your pie a lovely caramel apple taste plus it prevents air space between the apples once the pie has been baked.
More Pie Crust Recipes
So if you are looking for an easier way to make your pie crust, then why not try this No-Roll Pie Crust and let me know how it goes. Enjoy!
Easy No-Roll Pie Crust Apple Pie
Ingredients
FOR THE PIE CRUST
- ½ cup oil (light olive oil, coconut oil, melted butter or your choice)
- 2 tablespoons milk (cold – I used 2%)
- 1½ cups + 1 tablespoon of all purpose flour (195 grams total)
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
FOR THE APPLE PIE FILLING
- ⅓ cup + 2 tablespoons butter (103 grams total)
- 3 large apples (eg gala, golden delicious, fuji) peeled and chopped into medium pieces. (or smaller if you prefer)
- ½ cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1½ teaspoons corn starch
FOR THE CRUMB TOPPING
- 1 cup all purpose flour
- ½ cup brown sugar (packed)
- 1 pinch salt
- 6 tablespoons butter (softened)
Instructions
FOR THE PIE CRUST
- In a small bowl whisk until well combined the vegetable oil and milk.
- In a large bowl whisk together the flour, sugar and salt, make a well in the middle and add the wet ingredients. Mix gently with a fork or spatula until the flour is all moistened. It will be lumpy.
- Place the mixture in an 8-9 inch (20-22 cm) pie plate and gently flatten to evenly cover the plate. Chill for 30 minutes.
FOR THE APPLE FILLING
- While the dough is chilling, in a medium/large pot, melt the butter, then add the chopped apples, brown sugar and cinnamon, cook stirring often on medium heat for approximately 10-15 minutes, then add the corn starch, stir to combine and continue to cook until thickened approximately 2-3 minutes, stirring occasionally.
- Pre-heat oven to 350F (180C).
FOR THE CRUMB TOPPING
- In a small bowl combine the flour, brown sugar and salt, cut in the butter and mix to form coarse crumbs.
PUTTING IT TOGETHER
- At this point if you wish you can blind bake the pie for 5-7 minutes, and then pour the filling into the crust, top with the crumb topping, gently pressing down on the filling. Place the pie plate on a cookie sheet (just in case it should over flow) and bake for 35-40 minutes. If the top is browning too much after 20-25 minutes then cover with foil and continue to bake. Let cool before serving. Top with ice cream if desired.
Notes
How to store it?
The baked pie can be kept covered with foil at room temperature for 1-2 days, or refrigerate covered for up to 4 days. If your house is on the warm side I would definitely keep it refrigerated. A baked completely cooled pie can be frozen. Cover well with foil and place in a freezer safe bag. It can be thawed at room temperature and heated in a low oven. It will keep for up to 6 months in the freezer.Nutrition
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Well, this former bakery owner, retired, out in the desert, and i baked the awesome pie, in a little camp oven. Never made a cooked fruit filling, non-rolled dough, or this topping. I made two square pans, brimming to the edge. it was a challenge for the baking aspect. (wind, cold, and a makeshift baking scene. Very rich and delicious! The pie held fairly firm when cut, the bottom crust was crunchy, and flaky, surprisingly. The topping was equally good. The filling was a perfect match for the crust and topping. This pie does not need any cream. I gave some to my neighbor, and he and his wife, were both a bit ashamed that they devoured the pie and skipped dinner, and they returned to rave about the pie. Im not a sweet eater, and i enjoyed every bite. I used organic black forest apples that were getting a bit wrinkly. Perfect. Thanks very much for your blog. This is on my winner list.
Hi Beverly, thanks so much, and so glad the recipe worked with a camp oven also! Take care and Happy New Year!
It’s in the oven right now. Very easy recipe and I love how easy the crust is to pull together. The topping recipe, after using a generous amount, I still had. About 1/2 cup left over. It just seemed like the topping would be too thick if I used it all. Just my take. Will let you know how it turns out.
Hi Bonnie, thanks I hope you enjoyed it. 🙂
Hi RoseMary,
I love the ease of this pie crust recipe and would love to try it. Since I am not an apple fan, not to mention the fact that I can’t get good apples (when I can I feel like I’m buying gold bullion). What other fillings can be used successfully with this crust?
Thank you in advance,
Jmarie
Hi Jmarie, you could use anything in this crust, peaches, berries you could even use a canned pie filling. Let me know how it goes. Take care.
The recipe does not seem to give oven temp.
Hi Janet, yes it does in the recipe card, it says pre-heat oven to 350F. 🙂
Can 1/2 c butter be used instead of vegetable oil?
Hi Steph, yes you can use butter instead of vegetable oil. I hope you enjoy it. Take care!