Olive Oil Pie Crust

Olive Oil Pie Crust

No butter. No shortening.

Olive Oil Pie Crust | Olive Oil Pie Crust Recipe | Olive Oil Pie Crust Recipe Best | Olive Oil Pie Crust Vegan | Olive Oil Pie Dough | Pie Crust No Shortening | Pie Crust No Butter | Pie Crust Without Shortening | Pie Crust Without Butter | This olive oil pie crust recipe from the Six Clever Sisters blog is simple and delicious!

 

What you think about butter or shortening doesn’t matter when deciding if you should try this recipe or not, because this Olive Oil Pie Crust isn’t sacrificing any flavor or texture!

In fact, it’s better than any shortening or butter pie crust that I’ve had!

A friend gave me this recipe years ago, and I’ve never looked back to the old butter and shortening ones I used previously.

 

Olive Oil Pie Crust | Olive Oil Pie Crust Recipe | Olive Oil Pie Dough | Pie Crust No Shortening | Pie Crust No Butter | Pie Crust Without Shortening | Pie Crust Without Butter | This olive oil pie crust recipe from the Six Clever Sisters blog is simple and delicious!

 

Don’t worry about any extra steps or time involved in trying this recipe, because there aren’t any!

No need to chill or freeze the olive oil – you’ll just cut it into your dry ingredients just like you do butter or shortening.

Olive Oil Pie Crust | Olive Oil Pie Crust Recipe | Olive Oil Pie Dough | Pie Crust No Shortening | Pie Crust No Butter | Pie Crust Without Shortening | Pie Crust Without Butter | This olive oil pie crust recipe from the Six Clever Sisters blog is simple and delicious!

 

This recipe is a little wetter than a typical pie dough, but it’s still easy to work with when you place it between two sheets of wax paper.

 Olive Oil Pie Crust | Olive Oil Pie Crust Recipe | Olive Oil Pie Dough | Pie Crust No Shortening | Pie Crust No Butter | Pie Crust Without Shortening | Pie Crust Without Butter | This olive oil pie crust recipe from the Six Clever Sisters blog is simple and delicious!

 

By the way, I’ve always used the deep-dish pie pans by Pyrex because they don’t overflow so easily like the regular size!

Here’s how easy it is:

OLIVE OIL PIE CRUST

You’ll just mix the flour and salt, then cut the oil in with a pastry cutter (just like you would butter or shortening). After it’s crumbly-combined, add milk and toss/mix with a fork until combined. Super quick and easy.

Next, you’ll take half your dough (since this recipe makes a double-crust) and place it between two sheets of wax paper to roll it out.

To get it into your pie pan, just peel the top sheet of wax paper off and flip it over into the pan. Then, simply remove the second sheet of wax paper, which is now on top. 

For my pumpkin pies, I bake the crust at this point before I fill it. But for other pies (i.e. apple, chicken pot pie), I continue by filling my pie, and then repeating the rolling/flipping process with the other half of my pie dough.

Of course you’ll need to crimp the edges of your crust and cut vents in the top as usual. 😉 

I’m sure that once you try this Olive Oil Pie Crust Recipe, you’ll be glad you did!

When you use this recipe for your next pie, tag us on social media so we can see! { FB: @sixcleversisters | IG: #sixcleversisters }

 

Olive Oil Pie Crust | Olive Oil Pie Crust Recipe | Olive Oil Pie Crust Recipe Best | Olive Oil Pie Crust Vegan | Olive Oil Pie Dough | Pie Crust No Shortening | Pie Crust No Butter | Pie Crust Without Shortening | Pie Crust Without Butter | This olive oil pie crust recipe from the Six Clever Sisters blog is simple and delicious!

I use this olive oil pie crust for my CHICKEN POT PIE and it’s a winner!

Olive Oil Pie Crust

Olive Oil Pie Crust

Makes a double crust

Ingredients

  • 2 2/3 c. flour
  • 1 tsp. salt
  • 2/3 c. olive oil
  • 6 Tbsp. milk

Instructions

  1. Mix the flour and salt in a mixing bowl.
  2. Cut the oil into the flour/salt mixture with a pastry cutter.
  3. Add the milk (it will be wetter than typical pie dough!), and mix it in with a fork until combined.
  4. Roll half the dough out between sheets of wax paper (no sticking to the rolling pin!).
  5. Peel the top sheet of wax paper off the rolled dough and flip the crust over into the pan.
  6. Remove remaining sheet of wax paper.
  7. After you've filled your pie crust, repeat this rolling process for the other half of the dough.
  8. Seal edges of crusts and cut vents in top.
  9. Bake as usual, depending on the type of pie you are making.
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58 Comments

  1. Pingback: The Best Chicken Pot Pie Recipe - Six Clever Sisters

  2. I loved this pie crust recipe!!! It’s soooo addictive. I can’t stop eating it. I used oat milk instead of regular milk. It was a bit crumbly in texture but incredibly tasty!

  3. Sorry everyone…this recipe did not work for me. I don’t know if I was having an off day or what. The crust did not roll for me….I ended up only making just the bottom crust and a crumb top. I made pie dough cookies with the portion meant for the top…taste was okay.

    • Hey there! It sounds like you had too much flour – I always shake my flour canister up first so the flour isn’t settled. If it’s settled when you scoop it, you’ll be putting in more than the recipe requires even though you’re measuring correctly. Some people sift first to avoid using settled flour. I just shake up the container. 😉

  4. A friend and I made two (apple) pies yesterday, one with this recipe and one with a butter crust recipe. This one won in every category! Very easy to make (not having to use cold ingredients and no chilling time), easy to roll and place in baking dish, baked beautifully with a perfect flaky texture. Delicious flavor. I am so delighted! Many thanks for sharing your recipe. I am going to try making some savory hand pies next. Blessings!

  5. can this pie dough be made ahead and frozen for later use.

    • Great question! I’ve never frozen it, but I can see how that would save time for the holidays. I’d definitely give it a try – just make sure it sits out and comes to room temperature before you roll it. And let me know how it works out!

  6. Hi! I tried this with rice flour and when I put it in the oven it crumbed apart.. Do you have any suggestions for a gluten free version?

    • Hm, I haven’t used rice flour – but when I do gluten free for any recipes, I do the all-purpose flour replacement that is a mix….and I normally need more liquid than normal.
      For sure it should be a little stretchy and wet when you roll it out, not dry. So add more oil and milk for a start.

  7. Found this recipe about a year ago when I looking for something with less butter/lard. I have a systemic nickel allergy so I have to be real careful with the ingredients I use. I must say, I was always afraid of making pie crusts but this one is very easy and now the one I use exclusively. Thank you so much!

  8. Thank you for this fantastic recipe! I suffer from severe acid reflux and cant it pastry made with butter or lard. This olive oil recipe is perfect! I have made it with spelt flour as well and it was delicious.

  9. Love this crust recipe. Made a traditional apple pie with the olive oil crust and it came out fantastic. I think this dough is easier to handle and less finicky. Looking forward to trying savory pies as well.

  10. Can this be made ahead of time and time out the next day?

  11. Do you need to use whole milk or could you use skim milk?

  12. I am 78 years old and have been baking pies for a very very long time . This is the best pie crust I have ever had, and now I make it exclusively. Thank you so much for the recipe.

  13. Comes together easily. A great go-to recipe that works everytime(so far:)

  14. Thank you for the pie recipe I can’t wait to try it!

  15. Beware: if you are making a tart, make sure to use pure (not extra virgin) olive oil with a recipe like this. EVOO smoke point is around 375, and tarts often bake at 400-425

  16. Hi!
    I’ve used this recipe for pies many times. Works very well. I just bought some 4 inch tart shells. Any suggestion for heat and cook time.. I’ve never baked tarts before….

  17. Used this recipe for chicken pot pie. I halved the recipe, added a Tbsp more of milk. It was fabulous and felt much healthier than regular pie crust. Thank you so much for sharing this recipe!

  18. Hi ! Would this dough recipe dork for empanada-like handpies ? Or would it be too thin to support the filling ?

  19. Brooke Guarienti

    Should I pre-bake for a quiche?

  20. Can you use wheat flour instead ?

  21. Yvonne DPenha

    For a chicken pie what gas mark do you use and for how many minutes.

    Perfect pie crust I have been want for a long time. Than you,

  22. Karen Kasee

    For making a chicken pot pie, should I partially bake the bottom crust first? (I don’t with store bought crust.)

  23. Where in Greece are you based? I’m in Thessaloniki!
    Going to try your pie crust today, but was going to use if for a spanakopita, should I blind bake the bottom first before adding the spinach mix?
    Thanks!

  24. Hello about to try this “too good to be true :)” recipe for hand pies . Will it work?

  25. Could you tell which olive oil you use . Would light olive oil work the same for this recipe?

    • I actually use really good extra virgin Greek olive oil because I live in Greece! But I have used just canola oil when I’ve been out of olive oil and it turned out great. 🙂 so I imagine light olive oil would work just as well!

  26. Monya Motley

    Excellent pie crust! Perfect everytime
    2 1/2 cups of flour
    1/2 cup Olive oil.
    1/2 cup 1% milk
    1 teaspoon sugar
    Pinch of salt

  27. Hi I made this crust with one to one G/F Flour and it didn’t really work it was way to dry even after adding a lot more milk and oil. Any advice if you want it to be G/F?

    • Hi! I personally don’t have experience with gluten-free flour, but I have a friend who cooks all gluten-free for her son who has Celiac. She said even with one-to-one GF flour, you should cut back on the flour because it’s more absorbing and dense than regular flour.

  28. Mayra Volk

    Just tried this for an apple pie, hope it works. I usually add a little sugar to my pie crust, but I followed your recipe to the letter. Don’t plan to tell my husband about this new recipe, let’s see what he says tonight.

  29. Made this today for tomato pie and they went so well together!

  30. I love this pie crust recipe! I used it to make Turkey pot pie and the crust came out perfect. I even used water in place of milk because I didnt have any. This will be my go to recipe every time from now on.

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