Delicious Living Blog

The easiest healthy pie crust ever

Here is the easiest pie crust you’ve ever made—really! And it’s even lower in saturated fat than a typical crust.

The holiday season is begging you to make pie. Pecan, apple, pumpkin ... you know you want to! But the thought of prepping a fussy crust makes you resort instead to an ever-forgiving cobbler.

Take heart: Here, I present a positively foolproof crust with only four ingredients. It stirs together in minutes, and it rolls out perfectly every time. That’s because it’s made with oil instead of butter—also reducing the saturated fat content.

This makes one pie shell; double the recipe if you need both a bottom and a top crust.

Easy, You-Can-Do-It Pie Crust

1. In a medium mixing bowl, stir together 1 cup all-purpose flour and 1/2 teaspoon salt.

2. In a glass measuring cup, combine 1/4 cup plus 1-2 tablespoons organic corn or canola oil and 2 1/2 tablespoons ice water. Whisk them together until creamy. Immediately pour all at once into flour and toss with a fork. Form into a ball. Dough will be moist.

3. Swipe your counter with a wet washcloth and place a 12-inch square of waxed paper on top. (The wetness keeps the paper from sliding around.) Place dough ball on top, and cover with a second 12-inch piece of waxed paper. Roll out the dough between the waxed papers into a circle slightly bigger than your pie plate.

4. Remove top sheet of waxed paper and invert dough over pie pan; peel off bottom paper. If you’re prebaking the crust, prick the entire surface with a fork. (I generally like to prebake it just a few minutes, but it’s not strictly necessary.)

If you’ve doubled the recipe and are rolling out a second crust for the top of the pie, use new sheets of waxed paper.

Proceed with the rest of your pie recipe, filling and baking and eating as usual. Don’t forget the ice cream.

Discuss this Blog Entry 5

Kelly Gibbons (not verified)
on Jul 12, 2012

It would be nice to see a photograph of the finished pie crust (filled or unfilled) with the recipe. The resulting pastry sounds interesting and easy to make - thank you! :-)

Nicole (not verified)
on Jan 20, 2013

This was wonderful! I made this crust for quiche. It tasted like crust should! I like that it had 4 ingredients and was so simple to make. It stuck to the pan just a tiny bit, but not much to bother me. Thanks for the recipe!

kathleen conner (not verified)
on Nov 6, 2013

This is so great to finally see how to make a healthy crust, and I can make it gluten-free! Thanks!

Anonymous (not verified)
on Nov 7, 2013

It's not healthy, it contains white flour

on Jun 26, 2017

Very disappointing... maybe it was just my experience but the raw dough was extremely greasy and hard to roll out. It tore very easily and baked unevenly. Most disappointing was the fact that it was raw on the inside and browning on the outside, so it had to be scraped off the quiche. A waste of ingredients and definitely not very much healthier than simply using butter. Would recommend saving yourself the trouble and just making a traditional crust in the future.

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