Olive oil pie crust recipe: an easy pie dough made with flour, salt and water, and olive oil of course.
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.
TIP. Try using different olive oils: mild for sweet recipes, strong for savory pies. And infused olive oils for a gourmet touch and a wonderful aroma exploding out of your oven.
be THAT person
The one sitting on the porch at sunset, sipping from a glass of wine
…while the salsa al pomodoro is simmering on the stovetop.
The one enjoying the wait
(probably nibbling from a charcuterie board).
The one that picks a leaf from the basil plant, inhales the aroma
…and delicately lays it next to a nest of homemade pasta.
The one that welcomes a few friends for dinner, to share the latest find:
an Italian aged goat cheese, to be savored with an exquisite Barolo
…that should have decanted perfectly by now.
olive oil pie crust recipe
Combine flour, oil and salt in a mixer with a kneading hook on (or in a bowl if you are going to hand mix). Mix well.
Add water, 1 tablespoon at the time. Depending on the flour and fats quality/consistency you may need more or less water. Every now and then, use a wood 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 watering.
Form a ball with your hands and wrap it in plastic or parchment paper.
Freeze 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.
When cooking pies I usually avoid parchment paper: I love to bring it to the table in the mold, and scorched paper is not so cute. 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 dough on the baking mold, give shape and cut away extra dough.
I am in a Christmas mood, so I opted for a Christmas trees and gingermen border. Mini cookie cutters are all you need.
enjoy your olive oil pie crust!