In this post, I’m sharing with you the olive oil pie crust recipe: an easy pie dough made with flour, salt and water, and olive oil, of course.
HOW TO USE THE OLIVE OIL PIE CRUST
I use this easy olive oil pie crust recipe for anything: savory and sweet, mini and extra-large, pumpkin pies, custard patties, and fruit galettes. It is both easy and tasty, especially if you use good quality extra-virgin olive oil.
Save it, pin it or take a pic… Thanksgiving, Christmas, and so many other special occasions are around the corner, and you’ll be glad you have this alternative pie crust recipe to give your holiday dishes a little twist.
HOW TO MAKE THE OLIVE OIL PIE CRUST
When you make this pie crust, the olive oil you choose is fundamental. It has to be good quality, extra virgin, and possibly cold-pressed.
Mild olive oils are best for sweet recipes to be sure you don’t cover the filling flavor. While savory or pungent fillings will happily welcome a rustic and robust olive oil.
I also made the pie crust using infused olive oils. The result was a pleasant aftertaste and a wonderful aroma exploding out of the oven.
olive oil pie crust recipe
- 2 cups 00 flour 300 gr - 10.6 oz
- 1 pinch salt
- ½ cup extra-virgin olive oil
- 5-6 tablespoons of cold water
Combine flour, oil, and salt in a mixer with a kneading hook (or in a bowl if you will use your hands). Mix well.
Add water, a tablespoon at a time. Depending on the flour and fats' quality/consistency, you may need more or less water. Every now and then, use a wooden spatula to remove the flour from the sides of the bowl. When the dough comes together and starts collecting the flour from the sides of the bowl, it's time to stop adding water.
Form a ball with your hands and wrap it in plastic or parchment paper.
Freeze for 5-10 minutes. You may also freeze it for longer and take it out an hour before cooking with it. Even better: roll it out and freeze it already in the mold.
Cut the dough in half. Roll out the first half on a floured board into a circle the size and shape of your mold. The second half is for borders and tops.
I usually avoid parchment paper when cooking pies: I love to bring my creation to the table inside the mold. Scorched paper is not part of my aesthetics plans. Therefore, I butter and flour the pan. I take a bit of butter and spread it on the bottom of the mold (walls and edges included). Then I add a spoon of flour and shake the pan, laterally and vertically. Then remove the excess flour. The "prehistoric" version of parchment paper.
Place the dough in the baking mold, shape it and cut away extra dough.
I am in a Christmas mood, so I opted for Christmas tree and ginger man borders. Mini cookie cutters are all you need.
Enjoy your olive oil pie crust!