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!

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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