No Chill Pie Crust – Flaky Crust!
This amazing no chill pie crust has simple ingredients and can be used for your pie recipe right away! No chill time, and you get a beautiful flaky pie crust.
Almost eight years ago I set out to have the perfect pie crust recipe. I spent the better part of an entire winter making pies and baking bread. As a single woman in my early twenties at the time, I figured these would be good skills to have. Of course I was right.
I found this recipe in a Better Homes and Gardens All-Time Favorites collection from 1999. The sidebar says:
“There was a time when home cooks were judged by their ability to make light, flaky pastry. This recipe, originally appearing in the 1930s, has helped generations of cooks pass the pastry test.”
It certainly has helped me over the years and I hope now it will help you and become your go-to pie crust recipe.
What makes a good pie crust?
We’ve all had soggy or tough pie crusts. Happens to everyone. There are a few keys to having a tender crust that all good recipes will include.
Fat
We are making a pie here, okay? No escaping the fat element. Cold butter, lard, or tallow are key in getting a good flaky crust. Crisco, margarine, or another vegetable shortening should be your absolute last choices when it comes to making a delicious from-scratch pie crust.
Cold Ingredients
Fat straight from the fridge (or freezer) and ice water will keep your fats from melting away and combining with the flour. Those are both ways to end up with a tough crust.
Minimal Working
When combining ingredients don’t work them too much. Mix/cut/stir until they just come together, then lightly form into a ball.
Minimal Working
When combining ingredients don’t work them too much. Mix/cut/stir until they just come together, then lightly form into a ball.
Why do most pie crusts need to chill?
Crusts are chilled so the entire dough can become moist. With a longer rest time, the gluten strands can have more time to form. This creates a sturdier, more cohesive crust. Basically with a good resting time all the ingredients are better able to meld together.
Since it is chilled, it will also be less sticky when you roll out the dough.
You certainly can chill this crust for thirty minutes to two hours if you want even better results. To chill this recipe, shape the dough into a disc. Wrap it in plastic wrap or similar, and place in the fridge for at least a half hour and up to overnight. This dough can also be frozen. Just put it in the fridge the day before you intend to use it.
Ingredients for a No-Chill Pie Crust
Sometimes the best recipes are the simple ones. This one is no exception.
- All Purpose Flour
- Salt
- Shortening (Butter, lard, tallow) COLD
- 4-5 Tablespoons ice water
Supplies for making Pie Crust
Basic kitchen equipment is all you need for this easy recipe.
- Medium Size Bowl
- Whisk
- Fork or pastry blender (you can also use a food processor if you want extra dishes)
- Pie Pan
- Rolling Pin
How to Make a No-Chill Pie Crust
This recipe is for a single crust pie. If you would like a double crust pie, simply double the ingredients, then split the dough ball in two when it comes to the rolling stage.
First, fill a 1 cup measuring cup halfway with ice cubes. Fill the rest with water. Set aside.
Next, combine the dry ingredients, flour and salt, by whisking them together in a medium size bowl.
Slice up whatever shortening you decided to use. If you use butter, I would slice it in half, lengthwise, then slice it in half lengthwise again, then dice up those thin little butter sticks.
Cut the shortening into the flour mixture either with a pastry cutter, fork, your fingers, or a food processor. The shortening bits should be about pea-sized when you are done.
Sprinkle one tablespoon of the ice water over a small portion of the mixture and lightly toss it with a fork. Scooch that aside in the bowl, then take another tablespoon of water and moisten the next section of flour. Fluff it again with the fork and move it aside. Repeat until all the flour is moistened. Give the whole thing one last quick mix so it is all incorporated.
Scoop the flour out with your hands and gently form it into a ball.
Lightly flour your work surface and flatten the dough ball into a disc with your hands.
Sprinkle a rolling pin with four and roll the dough out to the desired size. As you roll, pay attention to if it starts sticking anywhere. If it does, gently pull it up and add more flour before it sticks worse.
To move it, set the rolling pin on top of the dough. Gently lift one side of the dough and drape it over the rolling pin.
Move your pie plate right under the rolling pin and lay the dough over the pie plate.
From here you can do the edge of the crust however you like. I typically will trim the pastry so there is about 1/2 inch sticking over the sides. Then I flip it under and do a simple decorative edge. Or I just leave it flipped under and call it a day.
One easy go-to is after flipping the crust edge under, take a fork and press it down all along the top.
Another easy one is to set your pointer finger on one side of the crust, then use the thumb and pointer finger of the opposite hand to crimp the crust around the opposite pointer. Repeat that all the way around the buttery pie crust.
Bake as instructed by whatever recipe you are using.
Variations on a No-Chill Pie Crust
This crust can be used for sweet or savory pies, quiches, etc. Here are a few suggestions to help the dough compliment your dish.
Sweet Pies
- Add in 2 tsp of sugar or cinnamon to add some extra flavor.
- Rather than using water, you can substitute in 1-2 Tbsp of cold maple syrup. This will make the dough somewhat sticky so I do recommend chilling if you use maple syrup.
- Use a light egg wash along the edge of the crust and sprinkle with a course sugar for a sweet and crunchy crust
Savory Pies
- Toss in 2-3 Tablespoons of finely grated cheese. I haven’t done a cheddar crust with apple pie before but I hear it’s delicious. Then again that might just be if you are from Wisconsin.
- Add in 1-2 Tsp dried herbs such as basil or parsley. Fresh chopped chives would also be delicious.
- Include 1 tsp black pepper
Blind Baking
If you need to blind bake your crust (meaning bake the crust for a little while before the pie filling goes in), simply follow the steps provided in your recipe.
You will likely need pie weights, which can be made specifically as pie weights or you can just use dried beans.
It is a good idea to line the crust with a piece of parchment paper or aluminum foil, place the weights on top of that, then blind bake for the temperature and time required.
Need more Recipes?
If you liked this easy pie crust recipe you are going to love these recipes too!
No-Chill Pie Crust
Equipment
- Medium Size Bowl
- Whisk
- Fork or Pastry Cutter
- Pie Plate
- Rolling Pin
Ingredients
- 1 1/4 Cups All Purpose Flour
- 1/4 Tsp Salt
- 1/3 Cup Shortening Butter, lard, tallow COLD
- 4-5 Tablespoons Ice water
Instructions
- Fill a 1 cup measuring cup halfway with ice. Fill the rest with water. Set aside.
- Combine the flour and salt by whisking them together in a medium size bowl.
- Slice up the shortening into grape or smaller sized pieces.
- Cut the shortening in to the flour mixture either with a pastry cutter, fork, or your fingers. The shortening bits should be about pea sized when you are done.
- Sprinkle one tablespoon of the ice water over a small portion of the mixture and lightly toss it with a fork. Scooch that aside in the bowl, then take another tablespoon of water and moisten the next section of flour. Fluff it again with the fork and move it aside. Repeat until all the flour is moistened. Give the whole thing one last quick mix so it is all incorporated.
- Scoop the flour out with your hands and gently form it into a ball.
- Lightly flour the counter top and flatten the dough ball into a disc with your hands.
- Sprinkle a rolling pin with four and roll the dough out to the desired size.
- To move it, set the rolling pin on top of the dough. Gently lift one side of the dough and drape it over the rolling pin.
- Move your pie plate right under the rolling pin and lay the dough over the pie plate.
- Trim the pastry so there is about 1/2 inch sticking over the sides. Fold under to make a simple edge, or decorate as you like.
- Bake as instructed by your recipe.
