Pie crust made with olive oil is a fantastic alternative to traditional butter or shortening-based crusts. Not only is it dairy-free and heart-healthy, but it also comes together quickly and yields a tender, flaky base perfect for both sweet and savory pies. This recipe walks you through every step for a golden, flavorful crust that’s easy enough for beginners and reliable enough for seasoned bakers.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 2/3 cup (160ml) extra virgin olive oil (plus extra for brushing)
- 6 tablespoons (90ml) cold water, plus more as needed
- 1 teaspoon sugar (optional, for sweet pies)
Instructions
- In a large mixing bowl, whisk together the flour and salt. If making a sweet pie, add the sugar as well.
- Pour the olive oil over the flour mixture. Using a fork or your fingertips, gently mix until the oil is evenly distributed and you have small, crumbly clusters. The mixture should resemble coarse sand with pea-sized clumps.
- Add the cold water, a tablespoon at a time, stirring gently with a fork after each addition. Continue until the dough begins to come together. You may need an extra tablespoon or two of water, depending on your flour and humidity.
- Gather the dough with your hands and press it gently into a ball. Do not overwork; just bring it together until it holds. Divide the dough in half if making a double-crust pie or use as one single crust.
- Flatten the dough into a disk, wrap tightly in plastic wrap or parchment, and refrigerate for at least 30 minutes. This helps relax the gluten and makes rolling easier.
- On a lightly floured surface, roll the chilled dough out to about 1/8-inch thick, rotating often and adding a bit more flour underneath if needed to prevent sticking. If the dough cracks, patch gently with your fingers.
- Transfer the rolled dough to your pie plate by gently folding it in half or rolling it loosely around your rolling pin, then unrolling over the plate. Press gently to fit, patching any tears.
- Trim excess dough to a 1/2-inch overhang, tuck under and crimp the edges as desired. If making a double-crust pie, add your filling, roll out the second disk, and lay over the top, sealing and venting as needed.
- For a pre-baked (blind-baked) crust: Preheat oven to 400°F (200°C). Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake 15 minutes, remove weights, and bake another 8–10 minutes until golden.
- For filled pies: Add your filling and bake according to your pie recipe’s instructions. If the edges brown too quickly, cover with foil.
Tips
- Olive oil selection: Use a mild-tasting extra virgin olive oil for best results. Strong, peppery oils may overpower delicate fillings.
- Make it gluten-free: Substitute a 1:1 gluten-free flour blend. Add an extra tablespoon of water if needed.
- Chilling is key: Chilling the dough prevents shrinkage and makes it easier to handle. If it gets too soft while rolling, return to the fridge for 10 minutes.
- Fixing cracks: If the dough cracks when rolling, sprinkle with a few drops of water and gently press together. Olive oil dough is more forgiving than butter-based crusts.
Serving Suggestions
This olive oil pie crust is incredibly versatile. Use it for classic apple pie, lemon meringue, or berry pies. It’s also excellent for savory pies like quiche, tomato tart, or pot pie. For an elegant touch, brush the top with a little extra olive oil before baking for a glossy, golden finish. Pair with whipped cream or ice cream for sweet pies, or a fresh herb salad for savory versions.
Variations
- Herbed crust: Add 1 tablespoon of finely chopped fresh herbs (rosemary, thyme, basil) to the flour for savory pies.
- Whole wheat crust: Replace up to half the all-purpose flour with whole wheat flour for a nutty flavor and extra fiber.
- Sesame or poppy seed crust: Mix in 2 teaspoons of sesame or poppy seeds for added crunch and flavor.
- Vegan sweet crust: Add 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract for dessert pies.
Storage and Reheating
Unbaked olive oil pie dough can be wrapped tightly and refrigerated for up to 3 days, or frozen for up to 2 months. Thaw overnight in the fridge before using. Baked pie crusts (empty or filled) will keep at room temperature for 1–2 days, or in the fridge for up to 5 days. To re-crisp a baked shell, place it in a 350°F (175°C) oven for 5–8 minutes. Filled pies can be reheated in a low oven (300°F or 150°C) for 10–15 minutes, loosely covered with foil to avoid over-browning.
Frequently Asked Questions
- Does olive oil make the crust taste oily?
When used in the right amount, olive oil lends a subtle richness without making the crust greasy. Choose a mild or light-tasting olive oil for the most neutral flavor, especially for sweet pies. Strongly flavored extra virgin olive oils can add a peppery note, which is pleasant in savory applications but may not suit all desserts. - Can I use this crust for both sweet and savory pies?
Absolutely! This olive oil pie crust is a true all-purpose recipe. Just add a teaspoon of sugar for sweet pies, or leave it out for savory ones. You can also mix in herbs or spices to customize the flavor profile to your filling. - Why is my dough cracking or crumbling?
Olive oil dough is more delicate than butter-based doughs and can sometimes crack if too little water is used or the dough is too cold. Add water gradually and stop as soon as the dough holds together. If it cracks while rolling, let it rest a few minutes at room temperature and patch gently with damp fingers. - How do I prevent a soggy bottom crust?
Blind-bake the crust for custard or fruit pies with juicy fillings. After rolling and fitting the dough into the pan, prick the base with a fork, line with parchment and pie weights, and bake until set. This process forms a barrier, helping to keep the crust crisp. For extra insurance, brush the baked crust with a thin layer of beaten egg white and return to the oven for 2 minutes before adding the filling. - Can I make this crust ahead of time?
Yes, olive oil pie dough is ideal for advance prep. Make the dough up to 3 days ahead and store it tightly wrapped in the fridge. You can also freeze it for up to 2 months. Thaw overnight in the refrigerator before rolling out and using as directed. - Is this pie crust vegan?
Yes, this recipe is naturally vegan since it contains no dairy or animal products. Just be sure to use plant-based fillings if making a fully vegan pie.
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Pie Crust Recipe with Olive Oil: Easy, Flaky & Dairy-Free