Olive Oil Pie Crust
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 }
I use this olive oil pie crust for my CHICKEN POT PIE and it’s a winner!
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.
Cheryl
February 16, 2019I 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.
Rachel Barkowski
February 17, 2019Awesome! We’re glad you love it!
Sabrina
April 25, 2019Made this today for tomato pie and they went so well together!
Rachel Barkowski
April 27, 2019Mmm, tomato pie with this crust sounds amazing!
Mayra Volk
July 5, 2019Just 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.
Jill
August 1, 2019Hi 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?
Rachel Barkowski
August 1, 2019Hi! 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.
Monya Motley
October 25, 2019Excellent 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
Anita
January 20, 2020Could you tell which olive oil you use . Would light olive oil work the same for this recipe?
Rachel Barkowski
January 20, 2020I 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!
Priyanka
January 26, 2020Hello about to try this “too good to be true :)” recipe for hand pies . Will it work?
Rachel Barkowski
January 26, 2020It sure will! 🙂
Helena
February 27, 2020Where 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!
Rachel Barkowski
February 27, 2020Wow, I’m in Thessaloniki also! Our village is Tagarades.
I would partially bake the crust before adding the spinach, yes. 😉
Chrys Theo
September 26, 2020You’re in Greece? Me too!
Karen Kasee
April 2, 2020For making a chicken pot pie, should I partially bake the bottom crust first? (I don’t with store bought crust.)
Rachel Barkowski
April 2, 2020Nope! You don’t need to. 🙂
Yvonne DPenha
May 24, 2020For 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,
Rachel Barkowski
June 9, 2020I do 400 F. for the first 15 minutes, then down to 350 for another 25 minutes or so.