Ever wondered why more bakers are reaching for olive oil instead of butter when making pie crusts? The switch might seem unconventional at first, but there’s magic happening in those olive oil-based pastries that’s worth finding.

For starters, olive oil pie crusts are naturally dairy-free. This isn’t just good news for those with lactose intolerance or dairy allergies – it means your beautiful homemade pie can be enjoyed by nearly everyone at your table. No more making separate desserts for guests with dietary restrictions!

Your heart might thank you too. While butter contains about 7 grams of saturated fat per tablespoon, olive oil contains just 2 grams. Instead, olive oil is packed with monounsaturated fats – the kind that cardiologists actually recommend we consume more of.

“I stopped buying store-bought pie crusts years ago when I realized how many unnecessary ingredients they contained,” shares one of our regular Olive Tap customers. “Making my own with olive oil gives me complete control over what goes into my family’s food – plus, it tastes so much better!”

Speaking of taste, the flavor profile of an olive oil crust brings something special to your pies. When you use a light or extra light olive oil, you’ll find a subtle, almost buttery taste with delicate fruity notes that beautifully complement both sweet and savory fillings. As one of our bakers puts it, “A truly great pie crust should be delicious enough to eat on its own” – and olive oil crusts absolutely fit the bill!

The texture is another pleasant surprise. Olive oil creates a tender, perfectly crumbly crust that has a wonderful flatbread-like quality. It’s sturdy enough to hold your favorite fillings while remaining delicate enough to melt in your mouth with each bite.

And let’s be honest – we’re all busy. The convenience factor of olive oil crusts can’t be overstated. They require minimal chilling (often just 10-30 minutes compared to hours for butter crusts), can be mixed by hand in minutes, don’t demand the precision of cutting in cold butter, and are much more forgiving if you accidentally overwork the dough. For busy home cooks, these time-savers can make the difference between enjoying homemade pie on a weeknight or settling for store-bought.

Comparing Olive Oil and Butter in Pie Crusts

While butter crusts are celebrated for their distinctive flakiness (created by those lovely layers of solid fat), olive oil crusts offer their own unique appeal. The olive oil creates a more uniform dough that bakes into a wonderfully tender, crisp crust with a satisfying crumble.

“I make both types regularly,” explains one of our Olive Tap recipe testers. “Butter crusts give you that classic flaky pie texture, but olive oil pie crusts have this wonderful crispness that’s incredibly satisfying – and they’re so much more approachable for beginners.”

The handling differences are significant too. Butter-based doughs demand cold ingredients and careful temperature management. With olive oil, you can relax – room temperature ingredients actually work best, and there’s no frantic racing against the clock before butter starts to melt.

Choosing the Right Olive Oil

Your choice of olive oil can make a big difference in your pie crust’s final flavor. For most baking projects, especially sweet pies, we recommend using a light or extra light olive oil from our collection.

“The key is choosing an olive oil whose taste improves rather than overwhelms your crust,” advises our resident baker. While extra virgin olive oil is wonderful for salads and finishing dishes, its robust flavor can sometimes compete with delicate pie fillings.

Here’s a simple guide to selecting the perfect olive oil for your pie crust:

Extra light olive oil is your mildest option with minimal olive flavor. It’s perfect for sweet pies where you want the filling to shine without competition.

Light olive oil offers a bit more character than extra light while still remaining subtle. It’s wonderfully versatile for most pie recipes.

Regular olive oil provides a middle-ground option that works beautifully for savory pies where a hint of olive flavor actually complements the filling.

Extra virgin olive oil is best saved for savory pies with bold flavors that can stand up to its pronounced taste – think Mediterranean-inspired fillings with tomatoes, herbs, and cheese.

Quality matters tremendously. At The Olive Tap, we carefully select our premium olive oils for their exceptional flavor profiles and quality, ensuring your baking benefits from the very best ingredients.

One practical consideration: olive oil has a smoke point around 375°F, which works perfectly for most pie baking temperatures. If you’re planning to bake at temperatures above 400°F, however, be mindful that extreme heat can potentially create off-flavors in olive oil.

Ready to experience the difference that olive oil can make in your pie crusts? Your taste buds – and your appreciative guests – will thank you!

Pie Crust Recipe Using Olive Oil: Step-by-Step Guide

Now that we’ve explored why olive oil makes such a wonderful addition to pie crusts, let’s roll up our sleeves and get baking! This pie crust recipe using olive oil is refreshingly straightforward—you won’t need any fancy equipment or special techniques to create a delicious foundation for your favorite fillings.

Ingredients Needed for the Pie Crust Recipe Using Olive Oil

To make a lovely 9-inch single pie crust, gather these simple ingredients:

• 2 cups (240g) all-purpose flour
• 1 teaspoon salt
• 1½ teaspoons baking powder (this is optional, but it gives your crust a lovely light texture)
• 2 teaspoons sugar (for sweet pies—just leave it out if you’re going savory)
• ½ cup (120ml) light or extra light olive oil from The Olive Tap
• ¼ cup (60ml) cold water or milk (I find milk creates a slightly more tender result)

I love how flexible this recipe is. For sweet pies, try adding a tablespoon of fresh lemon zest or a splash of vanilla extract. Making something savory? A teaspoon of dried herbs like thyme or rosemary works wonders.

Don’t have exactly what you need? No problem! You can substitute whole wheat flour for a nuttier flavor (though you might need a touch more liquid). Italian 00 flour creates an exceptionally tender crust if you have it on hand. For the liquid, almond milk works beautifully for a dairy-free option with subtle nutty notes. Some of my friends swear by adding a tablespoon of apple cider vinegar to the water for extra tenderness.

As one of my regular baking buddies told me, “I love this crust! It’s almost too easy, actually.” I couldn’t agree more!

How to Make the Olive Oil Pie Crust

The beauty of this recipe truly lies in its simplicity. Here’s my foolproof method:

First, grab a medium mixing bowl and whisk together your flour, salt, baking powder (if using), and sugar (if making a sweet crust). This ensures all those dry ingredients are evenly distributed.

In a separate small bowl or measuring cup, combine your olive oil and cold water or milk. If you’re adding any flavor extracts, now’s the time to mix them in.

Make a well in the center of your dry ingredients—think of it as creating a little pool. Pour all of your olive oil mixture into this well at once. Using a fork, stir in a circular motion, gradually incorporating the flour from the sides until you see a cohesive dough forming before your eyes.

Turn your dough onto a lightly floured surface and give it just 3-4 gentle kneads until it comes together. This is one of those moments where less is definitely more—overzealous kneading will toughen your crust.

Form the dough into a disk, wrap it in plastic wrap, and let it rest at room temperature for 10-30 minutes. This resting period is magic—it allows the gluten to relax and the flour to fully hydrate, making your dough much more cooperative.

As one Mediterranean cooking expert told me, “No food processor needed. Yup, it’s that easy.” And she’s absolutely right!

If you’re really pressed for time (or just feeling a bit lazy—no judgment here!), you can mix everything directly in your pie plate:

Simply add the dry ingredients to the pie plate and mix them up. Create a well in the center, pour in your olive oil and water/milk, then mix with a fork until combined. Finally, press the dough directly into the pie plate with your fingers. Talk about a shortcut!

Tips for Working with Olive Oil Dough

Working with olive oil dough has its own rhythm, slightly different from traditional butter-based pastry. Here are some friendly tips I’ve learned through plenty of trial and error:

Preventing crumbliness starts with accurate flour measurement. If possible, weigh your flour rather than using measuring cups. Too much flour will leave you with dry, crumbly dough. If your mixture still seems too dry after mixing, add water gradually—just a teaspoon at a time—until everything comes together.

If your dough feels too sticky, lightly dust your hands and work surface with flour. But be gentle with the extra flour—too much can toughen your crust. Sometimes just chilling the dough for 15-30 minutes can make it easier to handle.

Don’t rush past the resting period! As my pastry teacher used to say, “Never fight the gluten; it will always win.” Even a brief 10-minute rest allows the gluten to relax and makes your dough much more cooperative. If your dough springs back stubbornly when you try to roll it out, simply cover it with plastic wrap and give it another 5-10 minutes of time-out.

When it comes to kneading, less is definitely more. Just enough to bring the dough together is perfect. Over-kneading can cause the olive oil to separate from the dough, creating an oily mess. Use a gentle touch and stop as soon as you have a cohesive mass.

Unlike butter doughs that demand cold ingredients, olive oil crusts actually work best with room temperature ingredients. That said, if your kitchen is particularly warm (above 75°F), using cold water can help maintain the dough’s structure.

One of my favorite aspects of this recipe? As an experienced baker friend pointed out, “This dough doesn’t require significant chilling time (just a brief rest), so it’s perfect for making quick and easy dinner pies.” Perfect for those evenings when you want homemade goodness without hours of preparation!

Rolling Out and Shaping the Dough

Once your dough has had its little rest, it’s time to roll and shape it. I’ll share two approaches that work beautifully:

The traditional rolling method starts with lightly flouring your work surface and rolling pin. Place your dough disk on the floured surface and roll from the center outward, giving the dough a quarter turn after each roll. This rotation helps maintain an even circle shape. Keep rolling until your dough is about 12 inches in diameter for a 9-inch pie plate—roughly 2 inches larger than your pie plate all around.

To transfer the dough without tearing, gently roll it around your rolling pin, then unroll it over your pie plate. Take your time easing the dough into the corners without stretching it—stretched dough will shrink during baking, potentially causing your beautiful crust to slide down the sides of the pan. Trim the excess dough to about 1 inch beyond the rim, fold this overhang under itself, and crimp as desired.

I personally prefer the wax paper method for olive oil crusts. Place your dough between two sheets of wax paper or parchment paper and roll it out to your desired thickness. The beauty of this approach? No sticking, and you’ll avoid working additional flour into the dough. Once rolled, remove the top sheet, invert the crust over your pie plate, and carefully peel off the second sheet. Adjust as needed, then trim and crimp the edges.

As one pastry expert explained to me, “Using wax paper when rolling out the dough prevents extra flour from being added and avoids gluten formation, resulting in a tender and flaky crust.” It’s a small trick that makes a big difference!

Before baking, don’t forget to dock (prick) the bottom of your crust with a fork. These small holes allow steam to escape during baking, preventing your crust from puffing up dramatically.

If you’re blind baking the crust (pre-baking before adding filling), line your docked crust with parchment paper or foil, then fill with pie weights, dried beans, or rice to hold everything down. Bake at 375°F for about 15 minutes, then remove the weights and paper and continue baking until the crust turns golden (usually another 5-10 minutes).

Adjusting the Recipe for Sweet and Savory Pies

One of the things I love most about this pie crust recipe using olive oil is how versatile it is. With just a few tweaks, you can adapt the basic recipe for everything from apple pie to savory quiche.

For sweet pies, add 2-3 teaspoons of sugar to your dry ingredients. I recommend using extra light olive oil from The Olive Tap to keep the flavor neutral. You can also improve your crust with complementary flavors—try a teaspoon of vanilla extract for fruit pies, a tablespoon of citrus zest for brightness, or half a teaspoon of cinnamon for apple or pumpkin pies. For an almond-scented crust that pairs beautifully with cherry filling, add a quarter teaspoon of almond extract.

One baker who uses this crust for her famous strawberry pie suggests, “For dessert pies, use sugar and consider adding a flavoring like amaretto or almond extract.” These little touches can lift your pie from good to memorable.

When making savory pies, skip the sugar entirely. You can use regular olive oil rather than extra light for more pronounced flavor. Herbs and spices make wonderful additions—try a teaspoon of dried herbs like thyme, rosemary, or oregano, or a quarter teaspoon of freshly ground black pepper. For cheese pies, adding two tablespoons of grated Parmesan to the dry ingredients creates a wonderfully savory base. For Mediterranean fillings, include half a teaspoon of dried oregano and a pinch of garlic powder.

Don’t forget to adjust your salt levels appropriately. For sweet pies, reduce the salt to half a teaspoon. For savory pies, especially those with naturally salty fillings like ham or cheese, maintain the full teaspoon of salt. If you’re using kosher salt rather than table salt, you may need to adjust the amount slightly.

The type of olive oil you choose will significantly impact the flavor. The Olive Tap offers a wonderful range of premium olive oils with varying intensity levels, allowing you to select the perfect match for your specific pie filling.

Common Mistakes to Avoid

Even with a forgiving recipe like this olive oil pie crust, there are some pitfalls that can trip up even experienced bakers. Here’s how to avoid the most common mistakes:

Overworking the dough is perhaps the most frequent error I see. Excessive mixing or kneading develops gluten, resulting in a tough, chewy crust rather than a tender one. As one baker warns, “Over-kneading the dough is a common pitfall that can lead to oil separation.” Mix just until the ingredients come together, then stop—your restraint will be rewarded!

Finding the right moisture balance is crucial. Adding too much water creates a sticky dough that’s difficult to handle, while too little water results in a crumbly mess that won’t hold together. The perfect dough should hold together without being sticky. If yours feels too dry, add water a teaspoon at a time. If it’s too sticky, add small amounts of flour, but be judicious.

Don’t rush through the resting period. Those few minutes of patience allow the gluten to relax and the flour to fully hydrate. Even 10 minutes makes a noticeable difference in how easily your dough rolls out and how tender your finished crust will be.

Be mindful of your rolling thickness. Aim for about ⅛-inch thickness throughout. Too thin, and your crust may tear or become overly crisp; too thick, and it might not cook through properly or could be dense and doughy.

When fitting the dough to your pan, avoid stretching it. Always lift and ease the dough into the corners. Stretched dough will shrink during baking, potentially causing the crust to slip down the sides of the pan.

Those little fork pricks might seem insignificant, but forgetting to dock the crust can lead to air bubbles that deform your crust. This simple step takes seconds but makes a real difference.

Keep a close eye on your crust while baking. Olive oil crusts can brown quickly, especially around the edges. Cover the edges with foil or a pie shield if they’re browning too fast. As one experienced baker advises, “Avoid overbaking the crust during blind baking to maintain tenderness.”

For sweet pies, be careful about using extra virgin olive oil, as its strong flavor can overpower delicate fillings. Stick with light or extra light olive oil from The Olive Tap for sweet applications.

Storing and Freezing the Pie Crust

One of the great joys of making pie crust is that you can prepare it in advance, making your actual baking day much more relaxed. Here’s how to store your olive oil pie crust at various stages:

To refrigerate unbaked dough, form it into a disk, wrap it tightly in plastic wrap, and store in the refrigerator for up to 3 days. Before using, let the dough sit at room temperature for about 30 minutes to soften slightly. As one recipe developer confirmed after extensive testing, “Can this pie crust be made ahead and chilled like classic pie dough? Yes, it can be made ahead and refrigerated.”

For longer storage, freeze your unbaked dough by wrapping the disk tightly in plastic wrap, then placing it in a freezer bag. It will keep well for up to 4 months. When you’re ready to use it, thaw overnight in the refrigerator, then let it stand at room temperature for 30 minutes before rolling.

You can also freeze rolled-out dough right in the pie plate. Roll the dough and fit it into a metal or disposable pie plate. Place the pie plate with the dough on a baking sheet and freeze until firm, about 1 hour. Once firm, wrap tightly with plastic wrap and then aluminum foil. It will keep for up to 3 months. The beauty of this method? You can bake directly from frozen—just add a few minutes to your baking time.

If you’ve already blind-baked your crust, allow it to cool completely, then wrap well in plastic wrap or store in an airtight container. It will keep at room temperature for 1-2 days, or in the refrigerator for up to 3 days. To refresh before filling, warm in a 350°F oven for 5 minutes.

One experienced baker who regularly prepares crusts in advance advises, “Store the wrapped dough in the refrigerator or freeze an unbaked rolled crust on a pie plate, covered with wax paper and plastic wrap.”

For the best results when freezing, use quality materials to prevent freezer burn, which can affect both texture and flavor. Double-wrapping provides extra protection against moisture and odors from your freezer.

With these storage options, you can easily prepare your pie crusts on a quiet weekend afternoon, then have them ready to go when you need a quick dessert or savory dinner option!

Conclusion

Well, there you have it – a pie crust recipe using olive oil that might just change your baking game forever! I don’t know about you, but I’m always looking for recipes that make my life easier while still tasting amazing, and this crust definitely fits the bill.

What I love most about olive oil crusts is how versatile they are. Just finished making a savory quiche for dinner? Use the same basic recipe (minus the sugar) to whip up a sweet apple pie for dessert! The possibilities are truly endless. This crust works beautifully with everything from classic berry pies to rich chocolate fillings, or savory options like vegetable tarts and hearty pot pies.

The olive oils we offer at The Olive Tap can really lift your pie crust game. For sweet pies, our light or extra light varieties provide the perfect subtle background that won’t compete with your fillings. If you’re going savory, try one of our medium-bodied oils that can add a delightful complexity to your dish.

Remember those key tips we covered: mix gently (no food processor needed!), give the dough a little rest before rolling, and use wax paper if you find the dough tricky to handle. These simple steps make all the difference between a good crust and a great one.

“I’ve been making butter crusts for 20 years and was skeptical about olive oil,” one of our customers told me recently. “But now I’m a convert! It’s so much easier and my family actually prefers the taste.”

I encourage you to play around with this recipe. Add some herbs if you’re making a savory pie. Throw in some citrus zest for a fruit filling. The beauty of this forgiving dough is that it welcomes experimentation.

And don’t forget – if you’re short on time, you can make this dough ahead and refrigerate it for a few days or even freeze it for longer storage. Nothing beats having pie crust ready to go when the baking mood strikes!

Next time you’re planning a pie, whether for a special occasion or just because it’s Tuesday, give this olive oil version a try. Your heart will thank you for the healthier fats, and your taste buds will be too busy enjoying every flaky, tender bite to notice the butter is missing.

For more delicious recipes that showcase our premium olive oils, be sure to visit The Olive Tap Recipes. We’re constantly adding new ideas to inspire your culinary trips!