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Rolling out pie dough is frustrating—temperature-sensitive, prone to cracking, and just plain tricky. But here’s the good news: You don’t have to do it anymore. Say goodbye to stressful dough transfers and cracked crusts. Instead, use one of these two effortless press-in methods. No rolling, no lifting—just press and go.
Try a Pâte Sucrée Crust
Pâte sucrée is a rich, sweet dough with plenty of butter and sugar, making it crumbly, tender, and delicious—exactly what you want in a pie crust. While you can roll it out, its delicate structure makes lifting tricky. But there’s no need! Just drop pieces of dough into the pie plate and press them into place. The high fat content makes it easy to smooth any cracks with your fingertips, and the best part? It tastes like a cookie hugging your pie filling.
Pâte sucrée is typically made using the mealy method, where butter is worked into the dry ingredients until it resembles sand. I prefer using a stand mixer with a paddle attachment for this step. This technique forms tiny butter and sugar granules, keeping the dough delicate even after adding the egg and a splash of liquid to bind it. The mixed dough stays crumbly yet moist—just press the needed amount into the pie dish with your fingers or a spatula. A flat-bottomed measuring cup can help smooth it out if needed. Bake as directed in your pie recipe. Keep in mind, this is a sweet dough, ideal for desserts. For a press-in crust that suits both sweet and savory pies...
Opt for Liquid Fats
Butter-based crusts often require tedious flake formation—flaky here, flaky there. But pastry doesn’t always need layers of butter to be tender. Instead, try an oil-based short dough, which has short gluten strands rather than the long, chewy ones found in lean breads. Using an oil-based crust recipe, like this one from King Arthur, results in a fuss-free, stress-free pie dough—and it’s vegan, too.
No need to cut in butter, chill the dough, or roll it out—this method is as simple as it gets. Just mix the dry ingredients in a bowl, whisk the oil and water together separately, then combine them with a fork. Pour the mixture into a pie dish and press it out with your fingers or the bottom of a jar. Worried about missing that buttery taste? Swap the oil for melted butter in equal measure. Bake or blind bake as needed for your recipe.
