Olive Oil Pie Crust
No butter. No shortening.
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.
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.
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.
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
Makes a double crust
Ingredients
- 2 2/3 c. flour
- 1 tsp. salt
- 2/3 c. olive oil
- 6 Tbsp. milk
Instructions
- Mix the flour and salt in a mixing bowl.
- Cut the oil into the flour/salt mixture with a pastry cutter.
- Add the milk (it will be wetter than typical pie dough!), and mix it in with a fork until combined.
- Roll half the dough out between sheets of wax paper (no sticking to the rolling pin!).
- Peel the top sheet of wax paper off the rolled dough and flip the crust over into the pan.
- Remove remaining sheet of wax paper.
- After you've filled your pie crust, repeat this rolling process for the other half of the dough.
- Seal edges of crusts and cut vents in top.
- Bake as usual, depending on the type of pie you are making.
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!
So glad to hear that you love it as much as we do! 🙂
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!
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.
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!
Glad you love it as much as we do!
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.
Yay! 🥳
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.
Can this be made ahead of time and time out the next day?
I meant rolled out the next day.
Yes, just be sure to wrap it tightly in plastic wrap
Do you need to use whole milk or could you use skim milk?
I usually use skim! ☺️
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.
Glad you love it as much as I do! ❤️
Comes together easily. A great go-to recipe that works everytime(so far:)
Glad you like this as much as I do!
Thank you for the pie recipe I can’t wait to try it!
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
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….
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!
Hi ! Would this dough recipe dork for empanada-like handpies ? Or would it be too thin to support the filling ?
I have used this to make hand pies! 🙂 it works great!
Should I pre-bake for a quiche?
Hi! Yes, I would pre-bake it to prevent it from getting soggy when you make your quiche.
Can you use wheat flour instead ?
You’ll just need to add some more liquid (milk) because whole wheat flour absorbs more.
Could I use an all purpose 1:1 gluten free flour?
Can you use water instead of milk? I never keep milk on hand and hate to be wasteful for just a few tablespoons. Since you typically use skim (noted in comments) it’s not used for the fat content.
To be honest, I never tried it! I’d think it would though. You’ll have to let us know 😀
If you use wheat flour, you’ll need a little more oil and milk because wheat flour is more absorbent.
I am wondering if this would work with gluten free flour….
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,
I do 400 F. for the first 15 minutes, then down to 350 for another 25 minutes or so.
For making a chicken pot pie, should I partially bake the bottom crust first? (I don’t with store bought crust.)
Nope! You don’t need to. 🙂
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!
Wow, I’m in Thessaloniki also! Our village is Tagarades.
I would partially bake the crust before adding the spinach, yes. 😉
You’re in Greece? Me too!
Hello about to try this “too good to be true :)” recipe for hand pies . Will it work?
It sure will! 🙂
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!
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
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.
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.
Made this today for tomato pie and they went so well together!
Mmm, tomato pie with this crust sounds amazing!
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.
Awesome! We’re glad you love it!