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.
Some of the links on sixcleversisters.com are affiliate links that pay a commission if a purchase is made. Six Clever Sisters, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Tammy
June 30, 2020Can you use wheat flour instead ?
Rachel Barkowski
June 30, 2020You’ll just need to add some more liquid (milk) because whole wheat flour absorbs more.
Tabby
November 9, 2021Could I use an all purpose 1:1 gluten free flour?
Sylvia
November 19, 2021Can 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.
Rachel Barkowski
November 19, 2021To be honest, I never tried it! I’d think it would though. You’ll have to let us know 😀
Rachel Barkowski
November 19, 2021If you use wheat flour, you’ll need a little more oil and milk because wheat flour is more absorbent.
Donna M Anglin
November 27, 2021I am wondering if this would work with gluten free flour….
Brooke Guarienti
July 24, 2020Should I pre-bake for a quiche?
Rachel Barkowski
July 28, 2020Hi! Yes, I would pre-bake it to prevent it from getting soggy when you make your quiche.
Emma
September 12, 2020Hi ! Would this dough recipe dork for empanada-like handpies ? Or would it be too thin to support the filling ?
Rachel Barkowski
September 12, 2020I have used this to make hand pies! 🙂 it works great!
Linda Chin
September 16, 2020Used 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!
Mark
October 10, 2020Hi!
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….
Pete Mack
November 19, 2020Beware: 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
Amanda
December 3, 2020Thank you for the pie recipe I can’t wait to try it!
Mark
January 30, 2021Comes together easily. A great go-to recipe that works everytime(so far:)
Rachel Barkowski
January 31, 2021Glad you like this as much as I do!
Lois
June 12, 2021I 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.
Rachel Barkowski
June 12, 2021Glad you love it as much as I do! ❤️
Faith W.
October 14, 2021Do you need to use whole milk or could you use skim milk?
Rachel Barkowski
October 14, 2021I usually use skim! ☺️