This easy press-in pie crust is a no-roll option that simplifies pie-making while delivering a buttery and flaky base.
Melt the butter in a microwave-safe bowl or on the stovetop.
Ensure the butter is fully melted but not browned for a smooth dough.
Mix the granulated sugar and powdered sugar into the melted butter until well combined.
Mix thoroughly to dissolve the sugars for a uniform texture.
Gradually stir in the flour until a soft dough forms.
Add the flour in portions to avoid lumps and ensure even mixing.
Let the dough cool for about 15 minutes to make it easier to handle.
Cooling the dough slightly prevents it from sticking to your hands.
Press the dough evenly into a 9-inch pie plate, covering the bottom and sides.
Use the back of a spoon or your fingers to smooth out the dough.
Refrigerate the crust for at least 30 minutes before baking.
Chilling helps the crust hold its shape during baking.
Bake the crust in a preheated oven at 300°F (150°C) for 40 minutes or until lightly golden.
Check the crust halfway through baking to ensure even browning.
Allow the crust to cool completely before adding your desired filling.
Cooling prevents the filling from melting or softening the crust.
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