No-Roll Pie Crust
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.
Ingredients
- 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
Instructions
- Whisk together the flour, salt, sugar and baking powder.
- Whisk together the oil and water, then pour over the dry ingredients.
- Stir with a fork until the dough is evenly moistened.
- 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.
- Crimp the edge, or flatten with the tines of a fork.
- Fill the crust as desired, and bake.
- 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.
Tips from our bakers
- This recipe makes enough for a single crust; to make a two-crust pie, increase the recipe ingredients as follows: 3 cups flour, 1 teaspoon salt, 1 1/2 teaspoons sugar, 1/2 teaspoon baking powder, 2/3 cup vegetable oil, 6 tablespoons water. Press 2/3 of the resulting dough into the pie pan, then add 1 teaspoon cinnamon and 2 tablespoons sugar to the remainder. After you fill the bottom crust, break the topping into small pieces, and spread them evenly over the filling. The topping will crisp up into something between streusel, and a typical top crust.
- Want to make the crust with melted butter, instead of oil? Go right ahead; it'll have lovely buttery flavor. The crust will no longer be vegan, but if it's OK with you, it's certainly fine with us!
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Reviews
I have been trying out various pie crust recipes and was looking for a good result with less time (specifically no dough resting). This recipe is as good as any butter short crust I've made, including rough puff and using the fraisage technique. It has a different, milder flavor than butter and does not compete with the pie filling as butter crust can. I look forward to experimenting with different oils for different types of filling, e.g. olive oil for quiches, coconut oil for cream pies, etc. I deliberately did not parbake to see how the crust performed under a very wet (homemade) sour cherry filling and the crust was crisp and browned perfectly thanks to the baking powder. Thank you for this very good and easy recipe.
I am a cooker not a baker and my husband LOVES apple pie. I made this recipe for Thanksgiving, with the adaptions for a top crust. I am happy to say that everyone loved it. I am making it again right now, for a single crust. Both times however, I needed to add more cold water in order to make a pliable dough. I added only a tablespoon at a time in order to avoid adding too much liquid.
This is a sensational pie crust recipe. I personally suggest trying avocado oil. Also, I have to double the single crust, though, to make it one crust go as far as I want it to, but then I just plain love good pie crust. I do end up with some extra crust that way, but I'll just make that into a cinnamon and sugar crust for an extra treat. But, hey, again, this recipe is freaking fabulous. Thanks so much!
We made this today and it is DELICIOUS! We have a child with allergies to dairy and this crust is just as good as the ones I make with butter. This will make Thanksgiving pies available to all !
I like this crust recipe but what's 2 cups of all purpose in gramsHi Curtis! All of our recipes can be viewed in weights by toggling over from "volume" to "grams" or "ounces" under the "Ingredients" header. One cup of our All-Purpose Flour weighs 120 grams, so 240 grams total. Happy baking! Annabelle@KAF
Made this with a skeptical mind, but I ended up really liking the taste and texture of the crust. Also enjoyed how easy it was to throw together. I used olive oil and added some Italian seasoning since I was making a savory tomato-cheese-chive pie. Typically I don't mind rolling out a traditional crust, but I was in a hurry. And I didn't have enough butter for the recipe. Looking forward to making this again with a sweet fruit pie using a more neutral oil or coconut oil.
I thought this recipe came out more like a cross between pizza dough and a pretzel bread. Not good for apple pie in m opinion. Maybe I did something wrong?Mary, this crust is different than a traditional butter-based pie dough, which is flaky and tender. This recipe is known to produce a sturdier crust. We like using it in savory applications (like quiche or pot pie), where the filling needs a little bit of extra support. This crust can become tough if it's either overworked or not pressed out thin enough. If you're looking to try this recipe again, consider using a low protein content flour (like a Pastry Flour Blend) and press the dough out as thinly as possible. Otherwise, opt for our Classic Single (or Double) Pie Crust for a more traditional pie crust. Kye@KAF
Thank you King Arthur for this recipe. I haven't had any luck with pie crust. The bottom was always soggy and usually the top crust was flat, too. I made a vegetable pie using this recipe and my bottom crust was crisp and stayed that way. My pie had liquid in the ingredients, too. The top was strudel like and crispy, I prebaked the crust for 10 minutes. It didn't shrink at all. I made using a butter/olive oil blend. I am looking forward to making sweet potato and fruit pies using this recipe. It was the best pie crust I've made and it was so easy to make. Thanks again. You all have some great recipes. I made the stuffed pizza recipe with the homemade sausage. That was really good, too.
I'm so glad I found this recipe! I intended to make pumpkin bread today but discovered I had bought pumpkin pie mix instead of puree. So then I decided to make a pie but I felt a homemade crust was just too intimidating. I'm so glad I braved through my fear of making pie crusts. Thank you so much for sharing this recipe
Thank you! Wonderful recipe. I made two changes which improved the flavor for me. First, I used 100% whole grain spelt flour, which has a more delicate gluten structure,is flakier, and easier to digest than wheat flour. Spelt also has a naturally sweet and nutty taste. Second, I used ghee (clarified butter), which is "pure butter" without the milk solids. I did not use the crumble top because I am making pumpkin pie. However, I will try it on my next apple pie. I have and enjoy your whole wheat cookbook. Please consider publishing a book on "press-in" no roll pie crusts, to include pictures and variations, such as some rolled oat flakes for an apple pie, and a dates and nuts crust, etc. I believe many people who buy pie crusts would use this method if they know more about it. Thank you.
