5 Easy No-Bake Pie Crust Recipes

During the hot Summer months, I avoid heating up my kitchen with the oven. I prefer to make no-bake pie crusts, by using alternative ingredients.

You don't need to use a rolling pin, dough board, pastry blender or any of the traditional pie baking equipment. All you basically need are the ingredients, a large bowl, a measuring cup and of course, your pie pan.

These recipes are easy to make and best suited for refrigerated or frozen dessert-style pies. You will want to chill your pie crust for 1 hour (or until firm), before filling the pie shell with your pie filling.

Here are 5 of my favorite recipes.

Chocolate Cookie Crumb

24 chocolate sandwich cookies, crushed
1/4 c. butter, melted

Combine crushed cookie crumbs with melted butter until well mixed. Press mixture firmly into place into a 9" around pie pan.

Cornflake Crust

1 c. crushed cornflakes
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed cornflakes with sugar and butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan.

Vanilla Wafer Crust

1 1/2 c. finely crushed vanilla wafers (about 39)
6 tbsp. butter, melted

Combine crushed wafers with butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan.

Graham Cracker Crumb

1 c. crushed graham crackers
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed graham crackers with sugar and butter. Toss thoroughly to combine. Press mixture firmly into a 9" round pie pan.

Pretzel Crust

1 1/4 c. crushed pretzels (no salt)
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed pretzels with sugar and melted butter. Toss to thoroughly to combine. Press mixture firmly into a 9" round pie plate.

This article is copyright 2009 by Shelly Hill, all rights reserved. If you would like to reprint the article on your site, please contact me for original copy of article. Thanks!

Growing up as a small child, I can remember my grandmother baking this white potato pie. What is different with her recipe is that it calls for lemon extract, however, you can certainly omit that and substitute it with vanilla extract if desired.

Old-Fashioned Lemon Flavored White Potato Pie

1 prepared 9" unbaked pie shell
2 cups mashed white potatoes
3 tablespoons butter or margarine
1 1/4 cups granulated sugar
3/4 cup regular milk
2 teaspoons lemon flavored extract
2 eggs, well beaten
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 400 degrees.

Peel potatoes and cook until soft in a large saucepan. Drain water and mash with a masher until you have 2 full cups. Place potatoes in a large bowl and add butter and granulated sugar, stirring until well combined. Stir in the beaten egg, regular milk, lemon extract, baking powder, salt and ground cinnamon until all ingredients are combined.

Pour mixture into your unbaked 9" round pie shell. Bake in a 400 degree oven for 10-12 minutes or until the crust starts to brown. Reduce the oven heat to 350 degrees and bake for an additional 30 to 40 minutes or until its done. You will know its done when a knife inserted into the center comes out clean.

Remove from oven and let it cool. We prefer our potato pie served cold, so we refrigerate it after it has cooled to room temperature.

We went out to our local orchard on Friday and were able to purchase some fresh, plump and juicy strawberries...we just love to eat them during the summer months. I really wish we could grow strawberries all year long here in Pennsylvania as strawberries are one of our favorite berry fruits.

Here is the recipe we used a few days ago to make a delicious strawberry pie.

Strawberry Pie Recipe

1 prepared pie crust
3 cups strawberries, hulled and sliced plus 12 additional whole strawberries for garnishing
1 1/4 cups granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup heavy cream

Preheat oven to 350 degrees F. Prepare pie crust and bake for 15 minutes until its golden brown. Allow crust to cool before using.

In a medium-sized saucepan, mix together the strawberries, 1 cup of the granulated sugar and the cornstarch. Slowly stir in the water. Cook over medium heat, stirring for 10-12 minutes or until mixture thickens. Pour into prepared pie crust and refrigerate for 3 hours. Whip the cream with the remaining sugar. Cover the top of the pie with the whipped cream. Decorate the top with 12 whole strawberries for garnishing.

We have been enjoying picking our fresh raspberries for the past 2 weeks, sadly...our raspberries are now almost done. Yesterday, I was able to pick enough raspberries to make this fantastic raspberry pie. It turned out fantastic! If you don't have fresh raspberries to use, you can certainly use frozen ones.

Raspberry Pie Recipe

1 prepared pie crust (double crust)
3 cups fresh raspberries
1 cup granulated sugar
1/2 teaspoon nutmeg
3 tablespoons cornstarch
1/4 to 1/2 teaspoon table salt
2 tablespoons butter, cut into pieces

Preheat oven to 350 degrees F. Wash your raspberries in a strainer and remove any stems or debris. Drain well. In a large mixing bowl, combine together the raspberries, granulated sugar, nutmeg, cornstarch and table salt. Pour the mixture into your prepared pie crust. Dot the top with pats of butter and then place a second crust on top. Seal and crimp together the edges of your pie. Place pie on a baking sheet to help prevent spills. Place into the oven for 45 minutes or until the crust is golden brown and the inside filling is bubbling. Remove from the oven and cool on a wire rack.

Once cool, I liked to served my pie with some cold whipped topping on top. You could also serve it with some vanilla ice cream.

Here is my great aunties recipe for a double crust peach pie...let me tell you, this pie is absolutely delicious!

Delicious Peach Pie

Crust:

1 unbaked 10" double pie crust

Filling:

1 can (29 ounces) yellow cling peaches in heavy syrup
3 tablespoons reserved peach syrup
3 tablespoons cornstarch
1 cup granulated sugar, divided
3 eggs
1/3 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract

Glaze:

2 tablespoons butter, melted
additional sugar

Preheat oven to 400 degrees. For filling, drain your peaches, reserving 3 tbsp. of peach syrup. Cut peaches into small pieces, place in a large bowl. Combine cornstarch and 3 tablespoons sugar in medium bowl. Add reserved syrup; mix well. Add remaining sugar, eggs and buttermilk, mix well. Stir in 1/2 cup of butter and the vanilla extract. Pour over peaches; stir until peaches are coated. Pour mixture into the unbaked pie crust. Moisten pastry edge with water.

Cover pie with the top crust, fold top edge under the bottom crust; flute the edges. Cut slits in the top crust to allow the steam to escape during baking. For glaze, brush top crust with 2 tbsp. melted butter. Sprinkle with additional sugar if desired.

Bake at 375 degrees for 45-50 minutes or until the filling is done and the crust is golden brown. Cool on a pie rack.

This recipe is super simple to make and a great little dessert pie to make in the summertime when you don't want to heat up your house using the oven.

No Bake Lemon Cheese Pie

1 graham cracker crumb crust
1 box instant lemon pudding mix
1 (8 ounce) pkg. cream cheese, softened
2 cups cold milk

In a large bowl, prepare instant pudding mix according to package directions. Mix in softened cream cheese until ingredients are blended. Pour into prepared graham cracker crust and refrigerate for 2 hours or until set.

Here at our home we love dessert recipes that utilize bananas and this recipe by Tupperware is absolutely delicious!

No Bake Banana Toffee Pie
Serves 8

9” chocolate pie crust
2 bananas, sliced
½ cup whipped cream cheese
8 oz. container whipped topping
2 tbsp. Simple Indulgence™ English Toffee Dessert Blend
2 tbsp. Chocolate Toffee Candy Bar, chopped
2 tbsp. chocolate, grated

Cover the bottom of the crust evenly with banana slices and sprinkle with 1 tbsp. of chopped toffee candy bar. In an 8 ¾ cup Wonderlier® Bowl, combine the whipped cream cheese and the Simple Indulgence™ English Toffee Dessert Blend. Fold in the whipped topping. Pour the toffee filling over the bananas and chopped toffee candy bar, spreading evenly. Sprinkle top with grated chocolate. Chill in refrigerator before serving.

If you love apricots, I think you will enjoy this recipe by Tupperware. Super simple to make and tastes great!

Carmelized Apricot Pie

Serves 8
Preparation Time: 15 minutes

1 refrigerated pie crust (half of 15 oz. package), room temperature
18-20 canned apricot halves, drained
1/4 tsp. Simple Indulgence™ Cinnamon & Vanilla
1/4 cup sugar
1/2 cup almonds (optional)

Preheat oven to 400°F. In a 6-Cup/ 1.4L Wonderlier® Bowl, mix together 1/2 cup of sugar and 1 teaspoon of Simple Indulgence™ Cinnamon & Vanilla. Set aside. Place apricots in center of pie crust, leaving a 2-inch border; sprinkle with cinnamon and sugar. Roll dough up to edge of filling. Sprinkle with almonds if desired. Bake until crust is golden brown, about 43-45 minutes. Serve warm.

For an "à la mode" version, serve with a scoop of vanilla ice cream, using the Ice Cream Scoop.

Nutrition Facts:
Serving Size: 1/6 Recipe, Servings per recipe: 6, Calories 160, Calories from fat 60, Total fat 7g, Saturated fat 3g, Trans fat 0g, Cholesterol 5mg, Sodium 100mg, Total Carbohydrate 23g, Dietary fiber 1g, Sugar 11g, Protein 1g

If you love cold pies on hot summer days...you have to try this Mississippi Mud Pie recipe that utilizes 24 Oreo sandwich cookies! Its delicious!

Mississippi Mud Pie

24 Oreo Cookies, crushed
1/4 c. margarine, melted
2 qt. vanilla ice cream
1 jar chocolate fudge sauce
9 oz. whipped topping

Mix cookies and margarine; set aside 1/4 cup for topping. Pat crumbs on bottom of 13x9" pan. Spread vanilla ice cream on top. Spread with fudge sauce and freeze. Spread with whipped topping (cool whip); sprinkle crumbs on top, freeze until served.

Marigolds and roses, Bees and flies
Oh, Isn't it a wonderful path ?
Butterflies and caterpillars, rainbows and lightning
Makes an extraordinary path together
As the Earth spins
We'll forever remember the path of Nature

   No, it's not mine. It's my 8 year old's :-) When she was wondering what to do for the talent show in her class, she was confused and couldn't decide and I was no help either. After a lot of pondering, she made up her mind and told me she wants to write a poem and recite it. She doesn't write poems that often although she writes stories and gives her own illustrations. As such, I was flabbergasted to say the least to see this poem, titled "Nature's Path". I cannot figure out for my life where she comes up with these ideas.  I knew then I had to do something to show her how proud I am of her efforts. 

  After deliberating about how to congratulate her I decided to make some goodies of her choice. There was this long awaited request from her to make Pecan Pie and being the official arbitrator on these matters made my decision.  Pecan Pie, it shall be!  I was supposed to make this for Thanksgiving but never got around to it for some reason.  Either ways, my daughter won me over and I made her her pie.  I think in all respects this was a good decision.  Enjoy!



We tasted this pie in one of the Thanksgiving parties, soon after reaching US. It tasted divine and and my husband and daughter requested me to make it at home. Then I started searching the net and collected info from friends for making Pecan pie. Once you taste this, I am sure you will never like store brought pecan pie :-)

Ingredients:

Pie Crust:

It is the same as in Apple pie. Only thing I want to point out is that the crust becomes flaky only when you use butter and shortening together.

For Filling:

Roasted Pecans- 1 cup
Light Corn syrup - Little less than 1 cup
Brown Sugar -1/2 cup
Salt - A pinch
Melted Butter - 5 1/2 Tbsp
Pure Vanilla Extract - 1tsp
Eggs - 2



Method:
1. Prepare the dough for the crust and follow the method here.
2. Roast the Pecans in a microwave oven. This may take 2-3 minutes, turn the pecans after every minute and stop when you think it is roasted well. It took me 2 minutes in my microwave .
3.Cut the pecan halves into 2 when it is cool enough to handle.Preheat the oven to 350 degree F.
4.Mix together everything except eggs listed under filling, using a spatula.
5.Whisk the eggs together in another bowl, very lightly.
6.Mix the egg also in the above mixture and see that the eggs are mixed well.
7.Roll out the dough to get a 1/8 inch thick disk.
8.Transfer this into the pie pan and cut off the extra edges.
9.Pinch the sides to get a wavy look for the sides. [Mine is not perfect, since I was in a hurry :( ]
10.Pour in the prepared mixture and sprinkle the pecan slices.
11.Bake for 60 to 65 minutes or until a knife inserted in the middle comes out clean. It took me 60 minutes.
12.Take out from the oven and let the pie cool well before you cut it.Serve with whipped cream or ice cream of your choice.



Notes:

1.This pie recipe will give you a moderately sweet one, not too sweet like you get from the shops.
2.Roll out the dough on a rolling pin for transferring into the pan, since it is really brittle.
3.Please do not skip the roasting step, since it makes a huge difference.
4.Be careful when you add water to the dough. Use icecold water and pour only a spoon at a time. I had to add only 1 1/2 Tbsp. When I made it for the first time I added a lil more water and I had a hard time in rolling out the crust !

Award

Malar Gandhi of Kitchen tantra- tease your palate has shared a beautiful award with us. Thanks a bunch Malar, we really appreciate it


We would like to share it with all our blogger friends. Pl accept it and post it in your blog :-) Happy blogging and a happy Holiday season to all !!!!

Contributor: Namitha

When it comes to baking the classic American Apple Pie, This is probably the recipe that I grab for the most. This isn't a fancy dancy apple pie...but it is the Classic apple pie that is a favorite of pie lover's across the world.

Nana's Apple Pie

4 large apples, cut into slices
2 Tbsp. flour
1 c. sugar, divided in half
1/2 c. butter
1/2 c. flour
Cinnamon (to sprinkle)
2 Tbsp. lemon juice
2 prepared pie crusts

Shake in a large bowl the first 3 ingredients. Pour into prepared pie crust. Drizzle lemon juice on top. Mix butter, half of sugar and 1/2 cup of flour. Pour on top of apple mixture. Sprinkle cinnamon on top. Put on your prepared top crust. Bake in a 350 degree oven for 1 hour or until done. Remove from oven and place on a cooling rack. Serve with whipped topping or vanilla ice cream.

Kelly, our sweet pretty niece asked for Grandma’s apple slices recipe at Matt and Kathy’s wedding a couple of weeks ago, so this if for you, Kelly!  In the picture above, Kelly was close to 4 years old; however, now she is a wife and the mother of 2 sons, with the older one being college bound this fall.  How time flies!

Hello everyone!  I’m sure the extended weekend was reason enough to give thanks!  How was your Thanksgiving dinner? How many of you filled up your houses with  Black Friday shopping? Did you  wait outside the stores to grab the door busters ?
Most of my shopping was done online or on Saturday.  I have never been to see the mad rush at the opening hours on Friday, and I don't think that I would ever do it sacrificing my precious sleep ;-)

We had a fantastic Thanksgiving Turkey dinner at our friend's place! Everybody had a great time with so much fun and lots of good food. My daughter made me promise to make a pumpkin pie for her this year and I did. It came out so well, and I'm glad to share the recipe with you all.  Next time I will try to make the pumpkin puree also at home :-)


My family loved it and I can assure you that it is much better than the store bought ones :-)And I loved the Pate Brisse



Now a pictorial of the process
Disclaimer: The pictures are not the best. I had to manage the process, the camera , a 9 year old and a toddler who is still in his terrible 2 ;-)

The first 4 steps of pie crust making.  Cutting the butter, mixing the flour with salt and sugar, mixing in the butter and adding water



Make a disc out of the dough, cover it and chill.Also rolling out



Transferring the disc and pinching the sides.



The final steps. Making the filling and baking the pie



And last but not the least, a slice for you ;-)



Ingredients

For Pie crust(Pate Brisse):

Flour- 1 1/4 cup
Salt- 1/2 tsp
Sugar- 2 tsp
Ice cold water- 3-4 Tbsp(I used 3 1/2 Tbsp)
Butter- 8 Tbsp

For Pumpkin Pie filling:

Pumpkin puree -2 cups (I used store bought organic puree)
Eggs -3
Brown sugar- 3/4 cup
White sugar -1/4 cup
Salt -1/4 tsp
Cinnamon -2 tsp
Ginger powder -1/2 tsp
Cloves -1/4 tsp
Cardamom powder - 1/4 tsp
Nutmeg - 1/8 tsp
Heavy cream -1/2 cup

Method:

1.Whisk together the flour, salt and sugar in the mixing bowl of your food processor.
2.Cut the butter into 1 inch cubes and add it to the flour mixture.
3.Process till the mixture turns little crumbly, but still there is some butter fragments.
4.Add the ice cold water 1 Tbsp at a time and run the processor.Add a couple of tablespoons more and mix well.After adding 3 Tbsp, try to hold the mixture together. If it is coming together, you are done. If not add a little more water and mix again.
5.Knead the dough on a lightly floured surface using your hand, till everything comes together.Do not over knead. Make a dics out of the dough and chill it for at least half an hour or up to a couple of hours.
6.Just before you start to make the filling, take out the dough from refrigerator and let it sit at room temperature for 10-12 minutes.Also preheat the oven at 425 degree F.
7.For making the filling, mix together the eggs and sugars first.Addthe rest of the ingredients and mix well.
8.Roll out the dough into a 1/4 to 1/3 inch disc which is about 13 inches in diameter.I rolled it on the plastic wrap so that it doesn't stick anywhere.Or else you could flour the surface lightly and check frequently for the sticking dough.
9.Invert the greased pie pan on the top of the crust and invert everything including the plastic wrap.(This is much more easier for transferring the crust when compared to all other methods I've tried so far :-)
10.Take out the wrap and gently press in the crust to fit it inside the pie pan.
11.Now gently take out the extra sides hanging out of the pan. (I didn't have much though)
12.Pinch the sides carefully so that you get a nice pattern.
13.Keep the crust covered and let sit chilled for about 10 minutes. This helps the pie crust to retain it's shape. I didn't have time to do this step and you can see that, though I pinched the sides well the end product doesn't have a beautiful outer edge.
14.Slowly pour in the prepared filling and bake at 425 degree F for 15 minutes.
15.Then reduce the temperature to 350 degree F and bake for about 50-55 minutes or until a knife inserted in the middle comes out clean.

Notes:

1.The filling is moderately sweet. If you like it sweeter please feel free to add more sugar.
2.If you do not have a food processor, use a hand blender to mix the pie crust dough.  You could use your hand too, but the warmth of your hand might make the butter melt.  If you need a really flaky crust, the butter should be in bits and pieces in the dough.

Contributor: Namitha
Recipe Courtesy: Various internet sites

My husbands favorite and a very common dessert in American homes I thought it makes sense to post this for Thanksgiving.  My version has been inspired by quite a few recipes online and also an old better homes book.  I make the pie crust at home and I promise you its' worth your while.  Hot, flaky, buttery goodness of the crust makes all the difference to the pie.  The filling is pudding like tasting sweet, tangy and cinnamony.  Serve the pie hot topped with vanilla icecream and be sure to share your pie to see how their faces light up in awe!

Ingredients: (To make the Crust)
All Purpose Flour - 2 cups
Sugar - 1 Tbspn
Salt - 1 tspn
Butter/Cisco shortening - 12 tbspn (you could also try using half of both or just any one)  I have also tried it with 1/2 butter and 1/2 canola oil and it was just fine)
Ice cold water - 5-7 tbspn

The measurment is for a 8-9 inch pie pan.

Method:
1. Mix flour, salt and sugar.
2. Cut the butter into the flour.  Make sure you integrate the butter and flour well slowly keeping the consistency powdery and not kneading together. (If you are using all oil make sure you add 1 tbspn oil at a time wetting the dough all over)
3. Once you have incorporated the butter or oil slowly add the cold water a spoon at a time bringing the dough together which you can roll out into discs.
4. Leave the dough in the refrigerator for 1/2 hour and start working on your filling.

Ingredients: ( For Filling)
1. Granny Smith Apple - 5-6 nos (I used the red colored apple which is meant for apple pie.  The trick here is to buy only the sour green apple or the red apple meant for pie which is also slightly sour
2. Sugar - 3/4 to 1 cup
3. Cinnamon - 1/2 - 1 tspn
4. Salt - a pinch
5. Nutmeg - optional.. I made mine with only cinnamon
6. Flour - 2 Tbspn
7. Butter - 1- 2 Tbspn

If you are looking for a simple to prepare and delicous recipe for Key Lime Pie then try this one from Tupperware! I personally like it with the graham cracker crust but you can also make it with a regular pie crust.

Key Lime Pie Recipe

Serves 6-8
Preparation Time: 15 minutes

1 pre-made 6 oz. graham cracker crust or 9" regular pie crust, baked
12 oz. container of whipped topping, thawed
1 package (1 oz.) sugar-free white chocolate pudding mix
1 lime, halved, zest half and slice remainder for garnish
1 tsp. lime zest and slices for garnish
1/2 cup key lime juice
1 carton (8 oz.) key lime yogurt
1/4 cup confectioners' sugar, optional if too tart for taste

Remove 1 cup of whipped topping from container to use for garnish. Blend pudding mix, lime zest, juice, and yogurt in a Quick Chef using the paddle attachment. Remove paddle and using the Saucy Silicone Spatula, fold in whipped topping and confectioners' sugar. Pour into crust and pipe remaining whipped topping around edge of pie and garnish with lime slices. Allow to chill until firm.