No-Roll Pie Crust

Recipe by PJ Hamel

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.

7 mins
7 mins
single 9" crust
No-Roll Pie Crust


  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.

Tips from our Bakers

  • 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!
  • 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.