I need to tell you something: I’ve never mowed the lawn.

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Impressive, no? To this day, I am still unsure how I managed to pull of this grand feat of chore avoidance. My little sister seemed a lot more jazzed about the potential $10 than I was (hello, I already had a steady job at Jamba Juice, thank you very much), so I generously passed her the opportunity to push the mower in the hot sun for a few bucks. Besides, I was far too busy slurping giant smoothies (my single job perk) and working on my tan in that same hot sun to have time for silly activities like lawn care.

No-Roll-Whole-Wheat-Piecrust-Recipe

Never mowing the lawn is my single household task-evasion claim-to-fame. With other unpleasant duties—fishing stubborn, slimy objects out of the garbage disposal, killing crunchy spiders, perpetually ridding every bathroom surface of my hair—ignoring is not an option. Despite my best efforts to convince Ben that cleaning the toilet is fun, he does not race me to the bathroom, brush and cleaner in hand.

We all have grown-up duties we must complete. Thus, if we can weasel our way out of one, I say let’s go for it. Channel your inner smoothie-gulping teenager; we’re making No-Roll Light Whole Wheat Pie {or Tart} Crust.

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Forget the messy flour, dirty rolling pin, and battle to coax dough into a circle of acceptable diameter and uniform thickness. No smushing torn pastry back together, no busting out the ruler.

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Instead, we are chucking our ingredients into a food processor, hitting “go,” and squishing the crumbly results into our pan. Done.

No-Roll-Whole-Wheat-Piecrust-Recipe

In addition to being crazy easy to prepare, No-Roll Light Whole Wheat Pie {or Tart} Crust is a healthier alterative to typical pie crust recipes. Featuring whole wheat flour, plus oil and yogurt, No-Roll Light Whole Wheat Pie {or Tart} Crust is a simple way to make any pie or quiche recipe healthier. Don’t worry—I kept enough butter to ensure the crust stays flakey and moist (as any respectable pie crust should be), but it is still considerably lighter than traditional recipes and store-bought crusts.

Follow the recipe as written for any savory pie, tart, or quiche; for desserts, add two tablespoons of sugar, and voila! A flakey, no-roll crust, ready to be turned into your favorite pie.

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Once the crust is ready, load it with your sweet or savory filling of choice, finish baking, then give yourself a high-five. You just made a killer pie with healthy, homemade crust and avoided an unpleasant household task. You deserve two slices.

Bonus point: No-Roll Light Whole Wheat Pie {or Tart} Crust is a make-ahead marvel. Bake up to three days in advance, cover, and refrigerate until ready to use.

So, what is the first thing you should bake using this fabulous No-Roll Light Whole Wheat Pie {or Tart} Crust? Check back Monday for an easy dinner dish that is so creamy and fabulous, your friends will insist you channeled Julia Child. You do not want to miss this post!

{P.S. If you do channel Julia Child, let me know. I have a few questions for her.}

No Roll Whole Wheat Pie Crust

Say goodbye to messy counters, dirty rolling pins, and torn pastry with this easy No Roll Pie {or Tart} crust. Made with whole wheat flour, oil, and yogurt, it is a healthier alternative to traditional pie crust recipes, while still staying flakey and moist. Use this recipe to create lighter versions of your favorite sweet and savory pies or tarts.

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons sugar ((sweet pies or tarts only))
  • 1/2 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, (cut into small pieces)
  • 1/4 cup olive oil
  • 1/4 cup non-fat plain Greek yogurt ((regular yogurt will work too))
  1. Preheat oven to 350°F.
  2. Butter a 9-inch tart pan or a pie dish. Set aside. Place the all-purpose flour, whole-wheat flour, sugar (if using), and salt in a food processor; pulse to combine. Add butter one piece at a time, pulsing once or twice after each, until incorporated. Add 1/4 cup oil and 1/4 cup yogurt and pulse just until the dough begins to come together (it will be crumbly). Transfer the dough to the prepared pan, scatter the crumbs evenly, then using your fingers, press firmly into the bottom and all the way up the sides to form a crust.
  3. Cover crust with tin foil so that the foil is touching the dough, then fill with beans or rice (alternatively, you can use a pie weights.) This step is called “blind baking” and will prevent your crust from becoming soggy once the filling is added.
  4. If preparing a pie with a baked filling: Bake the crust for 10 minutes. Remove from oven, remove the foil and beans/rice or pie weights, prick all over with a fork, then return to oven uncovered and bake an additional 5 minutes, until lightly brown. Let cool on a wire rack. Once cool, add your filling, then bake pie as directed.
  5. If preparing a pie with a chilled filling: Follow Step 4 as above, but when you return the crust to the oven, bake for 7-10 additional minutes (instead of 5), until the crust slightly deeper golden brown. Let cool, pour in your filling, then chill pie as directed.