A quick, simple pie crust recipe made with oil, flour, and a touch of sugar and baking powder, the only tools you need to make it are a bowl and fork.

Bye bye working butter into flour until it looks just so.So long dirty rolling pin.DONE battle to coax pie dough into a circle of acceptable diameter and uniform thickness!

To make oil pie crust, you stir the ingredients together, gather them into a ball, then (after a bit of refrigerating), press them directly into your pie dish or tart pan with your fingers. If you’ve struggled to make homemade pie crust (even easier pie crust recipes like this Darn Good Whole Wheat Pie Crust), oil pie crust is going to be your new BFF. Even if you are a pie crust master, the task of making crust is—let’s be honest—a pain. The task can give you pause when deciding whether or not to bake a pie or quiche (part of the reason I often opt for Crustless Quiche instead). Oil pie crust is going to bring quiches, pies, and tarts back into your life more regularly. Huzzah! This no roll olive oil pie crust recipe has become my go-to when I am making savory recipes (this Sweet Potato Quiche and Goat Cheese Quiche are keepers), and you can also use it for your favorite sweet pies, from Sweet Potato Pie, to Buttermilk Pie, to any of these pie recipes. In addition to being exponentially easier to prepare, oil pie crust is a healthier alternative compared to butter-based pie crust recipes. Don’t worry—I kept enough oil to ensure the crust stays flaky and moist (as any respectable pie crust should be), but it is still considerably lighter than traditional recipes and store-bought crusts.

How to Make Oil Pie Crust

Admittedly this oil pie crust looks a little alarming while you are making it—more than once, you’ll see the crumbles and ask yourself if you are doing it right. Trust me, YOU ARE. Though not as picturesque in appearance as classic pie crust, oil pie tastes phenomenal and its texture is surprisingly flaky.

The Ingredients

Oil. Not only does oil make this pie crust easier to manage, but it also adds rich flavor to the crust. With oil, the crust doesn’t lose any of its beloved flakiness, and it comes together with much less effort on your end.

Vinegar/Vodka. Adding one of these two ingredients is my secret trick that makes this pie crust perfectly flaky and tender.

Sugar. A modest amount of sugar is all that’s needed to enhance the flavor of this pie crust.

All-Purpose Flour. The ideal flour to use for this light and flaky pie crust. Salt. Salt gives the pie crust a flavor boost without making it taste salty. Don’t skip it!Cold Water. Cold = flaky.

The Directions

Make Ahead & Storage Tips

Oil pie crust is a make-ahead marvel!

Olive Oil. No roll olive oil pie crust is my go-to when I am making savory recipes, like this Sundried Tomato Pesto Quiche. Its light fruitiness is a nice complement.Canola Oil or Vegetable Oil. Neutrally-flavored oils like canola or vegetable will make this crust suitable for any filling you choose. Coconut Oil Pie Crust. Melt the coconut oil, then measure and use it in the recipe as directed. If you like the flavor of coconut, this is a tasty option, and it yields a rich, tender crust.Butter. While you cannot substitute oil for butter in pie crust recipes where the butter is worked in cold (this is for texture), in this oil pie crust, you can use melted butter if you prefer its flavor.

Double the recipe, then divide the dough into two portions, with one portion slightly larger than the other. Refrigerate as directed.When ready to bake, press the larger portion into the bottom of the pan as directed. Par-bake (if necessary for the recipe), add your filling, then crumble the remaining portion over the top.

To Make-Ahead. Prepare the dough as directed and refrigerate for up to 2 days. To Freeze. Tightly cover the pie dough in plastic wrap and place it in an airtight freezer-safe storage container. Freeze for up to 3 months. Let thaw overnight in the refrigerator before using. 

Whisk. The smaller size of this whisk makes it easy to use. Pie Dish. I love that this one is dishwasher-safe and freezer-safe. Mixing Bowls. A spectacular set of stackable mixing bowls.

What is the first thing you want to make with this healthier no roll oil pie crust?

Cherry Pie Filling

25 mins

Vegetarian Pot Pie

1 hr

Grammy’s Lemon Cream Pie

4 hrs 43 mins Leave a rating below in the comments and let me know how you liked the recipe. Whatever recipe you choose, you can congratulate yourself at the end: you just made a killer pie with healthy, homemade crust and avoided the unpleasant household task of making traditional pie crust. You deserve two slices!

Homemade Naan

1 hr 1 min

Whole Wheat Pizza Dough

40 mins

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