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No-Roll Pie Crust

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

No-Roll Pie Crust Recipe

Many folks swear by the convenience and quality of a no-roll pie crust made with vegetable oil. This crisp, tasty crust is also a plus for those watching their diet, since it has neither trans fats nor cholesterol; it's also vegan. Plus, if you're intimidated by a rolling pin, this is the crust for you. This recipe makes enough for a single crust; to make a two-crust pie, see "baker's tips," below.

This recipe was formerly called Oil Pie Crust. We've increased the size just a bit, to make it easier to fill a full-size 9" pie pan.

View step-by-step
directions on our blog

At a glance

single 9" crust
Nutrition information


Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • heaping 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3/8 teaspoon baking powder
  • 7 tablespoons (1/2 cup less 1 tablespoon) oil: canola, vegetable, olive, peanut, your choice
  • 1/4 cup cold water


  1. Whisk together the flour, salt, sugar and baking powder.
  2. Whisk together the oil and water, then pour over the dry ingredients.
  3. Stir with a fork until the dough is evenly moistened.
  4. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.
  5. Crimp the edge, or flatten with the tines of a fork.
  6. Fill the crust as desired, and bake.
  7. Yield: one 9" no-roll pie crust.

Nutrition Information

  • Serving Size 1 (34g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 150
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 0.5g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Total Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.