Pies With No-Sweat, No-Roll Piecrusts

Bypass the rolling pin with one of these delicious press-in crusts.

  • Frank Mentesana

Making pie dough isn't the problem. No, the tricky thing about pie baking is rolling out the crust, with all that irksome sticking and tearing. The solution? Forget the rolling pin and the rolling altogether, and try these pies built on crusts that are simply pressed into the pie plate or tart pan.
 
 

Recipes


 

Press-in Piecrust Techniques

Use a box grater, a sharp knife, or a food processor to help fashion your own press-in piecrust. For best results, chill the dough before grating or slicing, and always work from the center of the pie plate out, regulating the thickness of the crust with the pressure of your fingers. If the dough becomes too sticky, dust your fingertips with a little flour.
 
 Grated dough: Shred chilled dough on the large holes of a box grater. Scatter a layer of shredded dough into the bottom of a pie plate or tart tin and gently press into place, working from the center out and up the sides, forming an even crust as you work.
 
 Sliced dough: Slice chilled dough into 1/4-inch-thick slabs. Arrange the slabs in the bottom of a pie plate or tart tin and gently press them into place, working from the center out and up the sides, forming an even crust as you work.
 
 Ground dough: In a food processor, grind store-bought cookies or shredded coconut before mixing with the remaining crust ingredients. Mound the mixture in the center of a pie plate or tart tin and gently press together, working from the center out and up the sides, forming an even crust as you work.