This easy no-roll pie crust has a cookie-like texture, made of crushed nuts, oats, butter and an egg white, that simply gets pressed into the baking dish in minutes.
Easy No-Roll Pie Crust – Healthy, Nutty and Cookie-Like
If you’ve ever struggled with rolling out a traditional pie crust, this Easy No-Roll Pie Crust Recipe will be your new go-to.
It’s made in minutes, no rolling pin required, and has a cookie-like texture thanks to its wholesome blend of crushed nuts, oats, butter, and an egg white. Just press it into the pan, bake, and fill, it’s that simple!
Why Skip The Rolling Pin?
Most ordinary pie crusts are made with all-purpose flour and butter, or another fat, bound together with just enough liquid to hold.
While delicious, that kind of crust needs to be rolled out carefully on a floured surface to keep it from sticking. And let’s be honest, getting that delicate dough into the pie pan in one piece isn’t always easy, especially for beginner bakers.
Working with a traditional crust also requires skill and speed, since the dough must stay cold to achieve the perfect flaky texture.
On a hot summer day, even experienced bakers can find that tricky! When it all goes right, the result is buttery, rustic, and delicious, but getting there can be an adventure.
The Best Easy No-Roll Pie Crust
Having baked for most of my life, I’ve learned what makes a crust come together beautifully, and how intimidating the traditional method can be for many home bakers. That’s why I created this no-roll pie crust recipe: it’s fail-proof, full of flavor, and made from simple, wholesome ingredients.
Once the nuts, and oats are pulsed in a food processor, they turn into a soft, nutty flour packed with fiber, protein, and healthy fats. I add a touch of spelt flour for balance, skipping the sticky gluten of all-purpose flour entirely.
Then comes the butter, or coconut oil, if you prefer a dairy-free pie crust. A small amount of sugar or natural sweetener adds just the right hint of sweetness, complemented by a pinch of warm spice for depth.
Finally, an egg white binds everything together as it bakes, giving you a golden, slightly crisp, cookie-like crust that’s sturdy enough to hold any filling, from pumpkin to pecan to chocolate cream.
Easy Pie Crust Preparation
Once the pie crust comes together in the food processor, forming a ball, it gets pressed into the pie pan. That’s about it!
The dough spreads easily around the pan, you need only to wiggle it up the sides with your fingers and crimp the edges just as you would any pie crust.
Being a big fan of fun kitchen tools, I found a fun tool I use often that looks like a child’s toy.
Looks like something they might use to shape clay or play doh. It’s really just a wooden wheel that works dough into tiny corners.
I am big on kitchen toys and while this kitchen toy smooths the bottom of the pie crust it isn’t necessary. Using a fork to press the bottom and sides works just fine.
After all, a pie filling is going into this lovely crust so no one will see the bottom except you. I’m just quirky like that!
Nut Flour Pie Crust
There was a time, when I was growing up, nut flours were never to be found in the grocery store.
Henceforth, if we wanted nuts to be used in a crumble or as a flour, we had to smash the heck out of the nuts.
Remembering the fun, as a kid, to wrap the nuts in a dish towel, and smash with a mallet or hammer.
With a food processor, blender or spice grinder, it’s easy to grind nuts into a powdery flour that makes a scrumptious, cookie-like, rustic pie crust.
Baking A No-Roll Pie Crust
There is no need to pre-bake/blind-bake this pie crust; simply fill and bake until the pie filling is cooked to your specifications.
You can however, bake this pie crust when planning to use for a pie filling that is not in need of baking.
Simpilcally one such as a pudding, or precooked custard or even an ice cream pie.
Should you want this pie crust pre-baked, simply blind-bake as you would any other pie crust.
Line the inside of the crust with parchment paper, pour dried beans (or ceramic), into the crust to hold it down, and bake until crisp and firm.
Fillings For A No-roll Pie Crust
Just about any pie filling that tastes good with nuts, oats, butter and a splash of sugar is going to bake beautifully in this crust.
As for me, I could just bake the crust and eat it like a giant cookie but let me tell you the variety of fillings I have baked in this crust.
- Sweet Potato Pie – spiced with bourbon, in a buttery rich pecan and oat quick cookie-like crust is easy enough for novice bakers!
- Fig Tart – the very same tart I made in the finale of The Great American Recipe on PBS, with mascarpone and orange blossom custard, topped with lots of fresh figs.
- Blueberry Orange Blossom Cream – are simply lots of blueberries layered over a thin orange blossom custard, baked as individual portions.
- Winter Fruit Pie – with an array of dried fruits, nuts, warm spices and rum for the perfect winter pie; heavy in flavor and a little bit boozy.
- Bourbon Pecan Tarts – are loaded with pecans, both in the pie crust and filling; which is a bit boozy with good ole southern Bourbon.
An Easy Pie Crust Hack For Individual Pies
I’ve become a huge fan of making individual size pies and tarts, simply because they are the right portion and easy to serve.
Using the lid of a wide-mouth Mason jar is all you need and they are very affordable to own many of them.
Think about a gathering like a bridal or baby shower, or a family reunion where each guest can serve themself, unlike a messy large pie.
Why You’ll Love This Recipe
When I competed on a televised cooking competition, PBS The Great American Recipe season 1, every second counted. With limited time for each challenge, I needed recipes that worked fast and delivered flawless results. This Easy No-Roll Pie Crust became my secret weapon.
In several episodes, this quick and reliable crust helped me present a perfectly baked pie under serious time pressure, golden, crisp, and sturdy enough to hold even the juiciest fillings.
That experience proved what I already knew: this crust doesn’t just save time, it guarantees success. Whether you’re in a competition kitchen or your own, here’s why you’ll love it too:
- No rolling pin needed – Just press and bake.
- Gluten-free friendly – Made without refined flour.
- Quick and easy – Ready in minutes with minimal cleanup.
- Versatile – Works beautifully for sweet or savory pies.
- Perfect for beginners – Foolproof results every time.
The Ingredients That Make This Easy No-Roll Pie Crust So Special
- Nuts – Ground nuts (such as almonds, pecans, or walnuts) form the heart of this crust. Once pulsed in the food processor, they create a naturally rich flour that adds buttery flavor and healthy fats. Nuts also help the crust hold together without the need for refined flour, giving it a satisfying crunch and golden, nutty aroma when baked.
- Oats – Rolled oats lend structure, fiber, and a gentle sweetness. When ground with the nuts, they create a soft, toasty flour that helps bind the crust while keeping it light. Oats also bring a rustic texture and warm, home-baked flavor that pairs beautifully with fruit or custard fillings.
- Spelt flour – I use spelt flour far more often than traditional wheat flour. It has a mild, slightly sweet flavor and a more delicate gluten structure, which makes it easier to digest and less likely to become tough. It complements the nuts and oats perfectly, adding a touch of lightness to the otherwise rich crust.
- Butter – Is what gives this crust its tender, melt-in-your-mouth texture. It coats the flours and helps everything bake into a golden, cookie-like shell. If you prefer, coconut oil can be used instead for a dairy-free version that’s just as crisp and aromatic.
- Sugar – Just a hint of sugar brings the flavors together and enhances browning. I often switch it up, sometimes using raw sugar, coconut sugar, or even a touch of maple syrup for a naturally sweet variation. You can adjust or swap depending on your filling or dietary preference.
- Cardamom (or your favorite spice) – A pinch of cardamom, cinnamon, or even nutmeg adds a quiet depth that wakes up the crust. Cardamom, in particular, brings a subtle floral warmth that complements everything from pumpkin to chocolate. It’s that small, aromatic detail that elevates this crust beyond “simple” into something unforgettable.
- Salt – Never underestimate a pinch of salt—it’s the flavor lifter. It balances the sweetness, sharpens the nuttiness, and makes every bite more dimensional.
- Egg White – The unsung hero of this recipe. The egg white binds everything together as it bakes, giving structure and a delicate sheen without heaviness. It allows the crust to bake evenly and hold its shape beautifully, especially important if you’re filling it with something creamy or juicy.
Equipment
- Food processor for grinding the nuts and oats into a flour.
- Pie baking dish of your choice, a single 9-inch or several individual pie dishes or tart pans.
Easy No-Roll Pie Crust
Equipment
- Food processor
- Pie pan
Ingredients
- 1 cup Pecans or nut of choice
- 1 cup Rolled Oats
- 3/4 cup Spelt flour or all purpose flour
- 6 tbsp Butter cold and cut into pieces
- 1/4 cup Sugar brown sugar or white sugar
- 1/4 tsp Cardamom or cinnamon
- 1/2 tsp Salt
- Egg white lightly whisked
Instructions
- In a food processor, crush the pecans and oats until they start to form a flour consistency.
- Add the spelt flour, sugar and salt and pulse to incorporate.
- Add the butter, cut into small pieces first and the egg that has been slightly whisked.
- Run the processor until the mixture forms a ball. If sticky, add more flour, if dry, drizzle a few drops of water.
- Press the dough into the pie dish, working the dough up the edges and flat on the bottom. Crimp the edges as you would any pie crust.
- The crust is ready to fill and bake as your filling recipe call for. If blind baking, fill with ceramic weights or beans and bake at 350 degrees for about 15-18 minutes.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.