Melted Butter Pie Crust

Put your rolling pins away! A new favorite of the King Arthur Test Kitchen, this melted butter pie crust is quick and easy and requires no rolling. The crust, which gets pressed directly into the pie pan, is sturdy without being tough. A touch of cinnamon helps to highlight the flavorful whole wheat flour, but feel free to use any spice that will complement your filling, like cardamom, ginger, or a touch of black pepper. 

10 mins
10 mins
one 9” pie crust
Melted Butter Pie Crust - select to zoom
Melted Butter Pie Crust - select to zoom
Melted Butter Pie Crust - select to zoom


Prevent your screen from going dark as you follow along.
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  2. In a large bowl, whisk together the flours, sugar, salt, baking powder, and cinnamon. 

  3. Whisk together the melted butter and water, then pour over the dry ingredients. 

  4. Stir with a fork until the dough is evenly moistened and the dough starts to form clumps that hold together when squeezed. 

  5. Transfer the mixture to a pie pan and shake gently to evenly distribute. Press the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom. 

  6. Crimp the edges as desired or flatten with the tines of a fork. 

  7. Chill the crust in the freezer or refrigerator for at least 10 to 20 minutes, while you prepare the filling of your choice. (See our Fast Summer Berry Pie recipe for one of our favorite fillings for this crust.) 

  8. Fill the crust and bake as directed. The crust can also be prebaked to accommodate pie fillings that are not baked. (See “tips” below for details.) 

Tips from our Bakers

  • Substitute 1 1/2 cups (180g) King Arthur Gluten-Free Measure for Measure Flour in place of the all-purpose and whole wheat flours. Mix as directed.

  • You may want to bake the crust prior to filling; this is typically done when the filling itself doesn't need to be baked (e.g., lemon meringue, chocolate cream). For details, see our blog post, Prebaking pie crust.