Using olive oil in your pie crust not only offers a healthier option—lower in saturated fat and cholesterol—but also adds a unique flavor profile that can enhance both sweet and savory pies. Olive oil is already liquid, which makes it easier to incorporate into the dough compared to solid fats like butter. This results in a crust that is both tender and flaky, perfect for any filling.

To make a basic olive oil pie crust, you will need the following ingredients:

Flour: All-purpose flour is commonly used, but you can also experiment with whole wheat or specialty flours.
Olive Oil: Use a regular olive oil for a milder flavor; avoid extra virgin as it may overpower the crust.
Cold Water: This helps bind the ingredients together.
Salt: Enhances the flavor of the crust.
Sugar: Optional, only for sweet pie crusts.

Here’s a simple recipe to create your olive oil pie crust:

Ingredients

2 cups all-purpose flour
½ cup olive oil (regular, not extra virgin)
½ teaspoon salt
¼ cup cold water
1 tablespoon sugar (optional, for dessert pies)

Instructions

Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar (if using).
Add Olive Oil: Pour in the olive oil and mix with a fork until the mixture resembles coarse crumbs.
Incorporate Water: Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together.
Form the Dough: Gather the dough into a ball, then flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Pie Dish: Preheat your oven to 450°F (230°C). Press the dough into a 9-inch pie dish, crimping the edges as desired. Poke holes in the bottom with a fork to prevent bubbling.
Bake: For a pre-baked crust, bake for 10-15 minutes or until golden. If using for a filled pie, follow the baking instructions for your specific recipe.

Choose the Right Olive Oil: Regular olive oil is recommended for a balanced flavor. Extra virgin can be too strong.
Keep Ingredients Cold: Using cold water helps maintain a tender crust. You can even chill the flour for best results.
Avoid Overworking the Dough: Mix just until combined to prevent gluten formation, which can make the crust tough.
Experiment with Flavors: Consider adding a splash of liqueur or flavored extracts for dessert pies to enhance the taste.

Yes, you can substitute olive oil with other neutral oils like canola or vegetable oil. However, this may change the flavor profile of your crust.

Pre-baking (or blind baking) is often recommended for pies with fillings that cook quickly. This helps prevent a soggy bottom. For pies that require longer baking times, follow the recipe instructions for par-baking.

If you have leftover dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days or freeze it for up to three months.

Yes, this pie crust is naturally vegan, making it a great choice for those avoiding animal products.

An olive oil pie crust is a fantastic alternative to traditional butter-based recipes, offering a healthier option without sacrificing flavor or texture. Whether you're preparing a savory quiche or a sweet dessert pie, this easy-to-make crust is sure to impress. With its flaky texture and rich taste, your pies will be the star of any meal. Give this recipe a try, and enjoy the delightful results!