The Easiest, Tastiest No-Roll Pie Crust Ever

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The Easiest, Tastiest No-Roll Pie Crust Ever

star rating (1) rate this recipe »
Published prior to 2008

If you've always feared pie crust—here's your new best friend. And, if you're watching your diet, the entire recipe (two crusts) is cholesterol-free, and contains just 2 to 4 teaspoons of "good" fat-olive oil-per serving.

3 cups (12 ounces) King Arthur Mellow Pastry Blend
1 tablespoon (1/2 ounce) sugar
1/2 teaspoon baking powder
1 1/8 teaspoons salt
1 teaspoon vanilla extract
2/3 cup (4 3/4 ounces) light olive oil*
1/3 cup (2 3/4 ounces) cold water

*For best flavor, use light or extra-light olive oil.

Stir together the dry ingredients. Stir together the wet ingredients. Combine the two, stirring just to blend. Divide the mixture in half; it'll make two single crusts, or one crust plus a streusel topping.

Press half the pastry into the bottom and up the sides of a 9" pie pan, crimping the edges. Use the other half to make the bottom crust for another pie. Or put it back in the mixing bowl, add 1/3 cup (2 1/2 ounces) brown sugar and 1 teaspoon cinnamon, and mix till it becomes moist/crumbly. Fill your prepared crust, spread the topping over the filling, and bake as directed.


  • star rating 10/29/2011
  • ellison from KAF Community
  • I've used this pie crust recipe twice, once for a meat pot pie and another for an apple pie. The crust was very easy to stir together but I preferred to roll it out in a 14" pie crust bag rather then press it in the pie plate. I didn't have the mellow flour blend called for so I used about 2- 1/2 C KA all-purpose flour plus 1/2 C.cake flour. In a 425 degree oven for 35-40 min., I had to cover the edges at about 25-30 min. to prevent over browning. This is a very tender crust and what I like best is that I don't feel guilty about the kind of fat that I'm eating. The taste is excellent and reveals no hint of an olive oil taste at all.