This super flaky lighter gluten free pie crust is made without any butter at all. But it still browns beautifully!

Last night I made a really lovely, robust chicken pot pie, but I had at least half of my favorite tried-and-true ingredients tied behind my back: no cream, no butter, no mascarpone, no roux. It was still so thick & satisfying. And it still had a rich-tasting, flaky crust.

Of course, there's always the more traditional, buttery gluten free pie crust here on the blog. And the extra flaky gluten free pie crust made with a touch of sour cream in the dough. But this lighter gluten free pie crust is different.

Since the crust is the most important part, I'm sharing the recipe for Savory Olive Oil Crust from page 42 of My First Cookbook with you. Oh, and here's a tip: use this crust for the Spinach Pie on page 134.

The secret's in the fat – it's olive oil instead of butter. This crust is a bit more delicate to roll out than a traditional gluten-free pie crust, but the same principles apply. And it comes together in a snap. Just you, a few ingredients, a bowl and a spoon. And one ingredient is water!

Plus, this crust it comes together in a snap. Just you, a few ingredients, a bowl and a spoon. And one ingredient is water! Use it for every single savory application you can think of, and you won't be sorry!