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.
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Amanda B.
November 5, 2021Can this be made ahead of time and time out the next day?
Amanda B.
November 5, 2021I meant rolled out the next day.
Rachel Barkowski
November 5, 2021Yes, just be sure to wrap it tightly in plastic wrap
Susan
December 13, 2021Love 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.
Tania
September 17, 2022Thank 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.
Rachel Barkowski
September 26, 2022Yay! 🥳
Carol
October 31, 2022Found 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!
Rachel Barkowski
December 6, 2022Glad you love it as much as we do!
Mariana
November 10, 2022Hi! 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?
Rachel Barkowski
December 6, 2022Hm, 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.
Judith
December 1, 2022can this pie dough be made ahead and frozen for later use.
Rachel Barkowski
December 6, 2022Great 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!
adelaide
February 19, 2023A 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!
Rachel Barkowski
February 21, 2023So glad to hear that you love it as much as we do! 🙂
PJ
August 8, 2023Sorry 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.
Rachel Barkowski
August 9, 2023Hey 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. 😉
Fern Rose
August 13, 2023I 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!