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I’ve received a few questions recently about my favorite pie crusts. The truth is it depends on the recipe and how much time I have. When I’m making pie, I generally use one of two crusts — both simple, reliable, and suitable for home baking.
My go-to is what I call the “cheater’s pie crust.” It requires no rolling yet delivers a flaky, buttery crust that tastes homemade. When I serve pies or quiches made with this no-roll method, people are often surprised to learn I didn’t roll the dough. Many home bakers avoid making scratch pie crust because rolling the dough feels intimidating. I used to feel the same until I discovered this easier no-roll technique.