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

No roll whole wheat pie crust pressed into a pie dish

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.

Ingredients to make whole wheat pie crust in a food processor

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.

No roll whole wheat pie crust pressed into a pie dish

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.

Pie crust dough being dumped from a food processor into a pie dish

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

A hand pressing whole wheat pie crust dough into a pie dish

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.

Perfect whole wheat pie crust in a pie dish

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.}

Ingredients to make whole wheat pie crust in a food processor

Oil Pie Crust

5 from 1 vote
This recipe for easy, no-roll oil pie crust is tender, flaky and comes together in just minutes. Use it for any sweet or savory recipe!

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Servings: 1 crust


  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • 2 tablespoons sugar (sweet pies or tarts only)
  • ½ teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • ¼ cup olive oil
  • ¼ cup non-fat plain Greek yogurt (regular yogurt will work too)


  • Preheat oven to 350°F.
  • 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 ¼ cup oil and ¼ 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.
  • 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.
  • 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.
  • 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.


Serving: 1gCalories: 1660kcalCarbohydrates: 164gProtein: 26gFat: 102gSaturated Fat: 37gTrans Fat: 2gCholesterol: 123mgPotassium: 437mgFiber: 10gSugar: 26gVitamin A: 1407IUCalcium: 109mgIron: 8mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Ha – bravo on avoiding mowing!! If there’s someone else to do it, I’m always VERY glad to pass. No hot sun and bright green shoes! ;)

    This pie crust sounds awesome! I need to try a no-roll version sometime! :)

    1. Thanks Ali! I didn’t even consider the shoes. All the more reason to continue my no-mow streak! I’d hate to stop a good thing while I’m ahead ;-)

  2. This is so pretty! I love a quick tart crust and this one sounds so good! I don’t mow the lawn, that is strictly Paul’s job…I do a lot of other chores around the house but not that one!

    1. Thanks Cassie!
      You are a smart lady to pass that one off to the hubby (especially since you stay plenty busy in every other part of your home!). We don’t own a house yet, but once we do, I can safely say the yard will be Ben’s domain :-)

  3. I have only mowed a lawn once and it was on one of those John Deer thingies that is more like a small car. But I have made my own pie crust before which is a major pain the booty. I’ll have to try this version instead.

    1. Ride on mowers, YES! My dad had one of those and I think I sat on his lap once when I was 5. Does that count as mowing? I thought of it more like an amusement park ride, haha.
      This crust is seriously so easy Nicole. I think you’ll love it!

  4. This sounds like a great go-to pie crust recipe, and yay for it being whole wheat and not messy!! Killing crunchy spiders is my FEAR, that’s why I spray them to death with EXTRA strength Raid, call me a bad person, but I have a serious phobia :P

    1. Wow, clearly spiders do not stand a chance against you! I used to be terrified too, until I moved into a basement room in middle school and had to fight or perish, lol. Hope you enjoy the pie crust-it’s so perfect for any night you are feeling easy breezy (aka no rolling pin!)

    1. Marcie, this is a lazy gal’s DREAM! I seriously cannot stress enough how simple it is to blend, squish, and bake. Next time you are feeling a pie, but not feeling the crust, I hope you’ll give it a go! Thanks for comment and have a lovely day.

  5. I could’ve used this a few weeks ago– I made a very lackluster crust for my Pi day Pie. One question: Do I put the aluminum foil back on after I poke all over with a fork?

    1. Hi Kelly,
      Pi for Pie Day. I love it!!
      No need to return the foil to the crust. This is just to make sure that your beans or rice don’t stick to the crust during blind baking. I love both–just not in my crust, lol.

  6. Seriously, I’ve been looking for a no-roll whole wheat crust! You’re a lifesaver!

    Also: I’m in love with your wedding ring. I love diamond bands! Gorgeous!

    1. Thanks Christina! I knew the band was “the one” when I saw it, lol. And hope this crust does you right :-)

  7. “perpetually ridding every bathroom surface of my hair” <— Girl. You and me both. It's a small miracle I have any hair left on my head! Looking forward to seeing what you made with this!

    1. Tough times Maggie! I often wonder (legitimately) if I am molting. It just isn’t easy being a girl! Thanks for your comment and hope you like what becomes of this crust :-)

  8. I’m really excited to try out this pie/tart crust! I’ve been looking for a healthier one and this looks perfect. The no roll is a nice added bonus too!5 stars

    1. Hi Carla! A similar fat such as margarine or vegetable shortening would be an acceptable substitute. These ingredients are what holds the pastry together and makes it flaky, so there is really no way to get around using them.