6 Press-In Crusts That Are Easy as Pie

These no-stress crusts will be the hit of the holidays.

Not up for making pie dough from scratch? That shouldn’t stop you from serving a delicious pie. Press-in crusts are often made by adding melted butter to ground nuts or cookies, but can also take the form of shortbread dough, such as in the pear tart below. The one thing they all have in common? There’s no rolling pin necessary. Simply press into your pie plate and slide it right into the oven.


Raspberry Linzertorte

Photo by José Picayo

A traditional torte crust (popular in Austria) is a perfect example of a press-in crust. To make it, pulse almonds in the food processor until ground, then add flour, sugar, spices, butter, egg yolks, and vanilla. As you pulse, a delicious dough will form to be pressed right into that tart pan.

Get the recipe: Raspberry Linzertorte


Vegan Chocolate Cream Pie

Play Video

The star of this luscious dessert is the vegan, gluten-free pie crust. The five ingredients come together in the food processor to create a nutty crust all your guests can enjoy. Though we suggest filling it with homemade chocolate cream, it can be used anywhere you’d use a traditional cookie crust.

Get the recipe: Vegan Chocolate Cream Pie


Gingersnap Baked Alaska Pie

Photo by Grace Elkus

Gingersnaps create the base of this 4-ingredient crust, adding a hint of warmth to the entire pie. To ensure the crust is evenly distributed across the pie plate, use a flat-bottomed measuring cup to press the mixture into the bottom and up the sides.

Get the recipe: Gingersnap Baked Alaska Pie


Ginger-Pumpkin Mini Pies With Speculoos Crust and Whipped Cream

Photo by Jennifer Causey

Everyone’s favorite cookie is given the crust treatment in these mini pies, which are topped with a dollop of whipped cream and a handful of crystallized ginger. We like Trader Joe’s brand of Speculoos cookies, but if you don’t have a location near you, you can also buy them on amazon.com.

Get the recipe: Ginger-Pumpkin Mini Pies With Speculoos Crust and Whipped Cream


Pressed-Crust Pear Tart

Photo by Beatriz da Costa

This crust tastes just like a shortbread cookie, but better: it gets studded with pears and sprinkled with cinnamon and sugar before baking. It’s the perfect base for the sweet pears and simple apricot filling.

Get the recipe: Pressed-Crust Pear Tart


Ginger Graham Cracker Crust

Photo by James Baigrie

Graham crackers are popular in pies for a reason: they’re tasty, they’re versatile, and when combined with butter and sugar, make for a foolproof press-in crust. We like filling this one with cheesecake.

Get the recipe: Ginger Graham Cracker Crust