The Viral No-Roll Pie Crust Trick We Wish We’d Known About Sooner

It’s holiday time, and you know what that means: pie season is here! While the thought of homemade pie brings joy (hello, buttery, flaky crust and warm fillings), it also comes with its fair share of stress—especially when it comes to nailing the crust. Whether you’re rolling out dough that stubbornly sticks or trying to avoid the dreaded soggy bottom, pie-making can feel like more pressure than pleasure—and nobody wants that. However, with the right techniques and tips, the process can be as satisfying as the first slice.

Recently, Jessie Sheehan (@jessiesheehanbakes), the peppy pastry chef, cookbook author, and podcast host shared a new-to-us, absolutely foolproof way to make a pie crust, sans stress. Sheehan tempts us into the kitchen every time with her brilliant bakery creations and terrific "why didn't I think of that?" tips, and this tip shines brighter than all of them. She shared her Magic Melted Butter Pie Dough from her new book Salty, Cheesy, Herby, Crispy Snackable Bakes and as soon as we saw the video we knew we had to make it asap. It takes only a handful of ingredients and literally takes five minutes.

Related: We Tried 13 Store-Bought Pie Crusts and the Winner Is Ina Garten-Approved

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What's the Most Common Way to Make Pie Crust?

Before we give you the scoop on Sheehan's masterpiece, let us remind you of the classic way to make a pie crust. The ingredients are basic enough—cold butter, flour, salt, ice water—but for flaky, buttery pie crust you need to work the cold butter into the flour just enough but not too much. When you're rushing around to make everything else for your Thanksgving meal it can be tough to find the time for this process, not to mention the kitchen is always hot as blazes on Turkey Day, which makes keeping the butter cold a challenge.

After you get the crust made, it usually needs to chill out in the fridge for a while to hydrate the flour and chill the butter back up. And then there's the rolling. Again, the hot kitchen can make the butter soften more quickly than it usually would, which leads to a sticky crust that can be a problem to roll and transfer to the pie plate.

Why You Should Try Melted Butter Pie Dough

Sheehan's method is a game-changer because it skips all those tedious steps—no mixing, resting, rolling, or digging around for your pastry blender. But the very best part is that there's no chilling, freezing, pre-baking or rolling out—meaning no floury hands or surfaces and no annoying rips or tears in your pie dough. Just press and go!

Having recently taste-tested more than a dozen store-bought pie crusts, I can confidently say that none of them stack up to Sheehan’s recipe and here's why: with homemade pie dough, you can control the quality of ingredients (like buying a fancy European butter, for example), ensuring a superior taste and texture with every single bite. Plus, there’s something deeply satisfying—and far more appreciated by family and friends—about serving a pie 100% made from scratch. The holiday season is a time to shine, after all.

How Do You Make Melted Butter Pie Dough?

Sheehan's Magic Melted Butter Pie Dough begins with a straightforward blend of flour, sugar, salt, butter, baking powder and whole milk. By whisking the dry ingredients first, then pouring in the melted butter and milk, you’ll have a moist, pliable dough that presses effortlessly into your pie pan—perfectly primed for any delightful filling you have in mind.

Judging by the thousands of likes and comments on her tip—the internet has spoken and they are truly excited to give this one a try. Set aside an extra five minutes, make it for yourself this Thanksgiving, and be sure to save us a slice.

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