Easy No-Roll Pie Crust Apple Pie

5 from 7 votes

This Easy No-Roll Pie Crust makes the perfect crust for any pie. Blind baked or filled with your favourite filling, this crust comes together in minutes.

Prep Time15

Cook Time40

Chilling Time30

Total Time1 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 558kcal

Author: Rosemary Molloy

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)

US Customary - Metric

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

To pre bake the crust, 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 5-6 minutes. Remove from the oven, remove paper and beans and fill with the filling, check the pie for doneness after 25-30 minutes.

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