Simple Pie Crust (No Roll, 5 Mins)

The recipe combines all-purpose flour, granulated sugar, and salt, then adds melted butter and a small amount of cold water. Mixing forms a dough that clumps together and is soft enough to press by hand into a 10-inch pie pan, covering the bottom and sides evenly. This technique bypasses rolling out dough sheets and transferring, simplifying crust preparation. The crust can then be blind-baked, frozen, or filled immediately for pies requiring a single crust.

Using melted butter enriches the crust with buttery flavor and flakiness without needing to handle chilled dough and rolling pins. The crust thickness should be monitored for evenness and adjusted by the amount pressed. It suits various pie fillings and can be adapted for decorative tops if using a double crust pie recipe by preparing a separate dough portion.

Preparation tips include chilling or freezing the crust before blind baking to retain shape when baking blind and using weights to prevent bubbling. Crimping the edges creates a classic wavy pattern and can be done simply with fingers. This no-roll method is convenient for home cooks seeking a quick pie crust solution with good texture.