5 Chill-and-Fill Pie Crusts for Easy Prep

Thanksgiving dessert goals often focus on traditional, picture-perfect pies that involve gluten (flaky crusts), nuts (pecans), dairy (butter, milk, whipped cream), and stress (the blind bake! the lattice!) to the exclusion of many with dietary restrictions.

Putting ease and inclusivity at the center of our dessert planning, the Food & Wine Test Kitchen developed five no-roll pie crusts. All are chill-and-fill pies that can be made in advance — ideal for a day when oven space is in high demand. Follow our lead if you like (with these pie recipes), or construct your dream dessert by mixing and matching fillings. Sticking with our five no-roll pie crust recipes will spare you butter-smudged kitchen counters.

There are a few guiding principles to consider when customizing your pie. The versatility and crunch of the Brown Sugar Shortbread Crust, Granola and Marshmallow Crust, and Sweet-and-Salty Pretzel and Waffle Cone Crust make these three ideal shells for most fillings. The soft texture and mild sweetness of the Walnut and Date Crust lends itself especially well to nutty pies. The light and crisp White Chocolate Meringue Crust works best with low-moisture fillings; try it for Roasted Spiced Cranberry Pie and Peanut Butter Chai Pie. But most importantly, remember that these pie crusts are all about making the holidays welcoming to all. Don't be afraid to experiment!

Five foolproof pie crusts