Why Choose Olive Oil for Your Apple Pie Crust

Let’s be honest – butter has ruled the pie crust kingdom for generations. But there’s a delicious revolution happening in kitchens everywhere, and olive oil apple pie crust is leading the charge. Before you dismiss this as just another food trend, let me share why this simple swap might become your new favorite baking secret.

Health Benefits

Your taste buds might not know the difference, but your body certainly will! Olive oil contains significantly less saturated fat than butter and zero cholesterol. This isn’t just empty health talk – nutritional research shows that replacing those saturated fats with the monounsaturated fats found in olive oil can actually help lower those pesky LDL (bad) cholesterol levels.

I love what one nutritionist told me: “Olive oil pie crusts are a healthier option as they contain less saturated fat and no cholesterol compared to traditional butter crusts.” For anyone keeping an eye on heart health or managing cholesterol, you can enjoy your slice of pie with a little less guilt.

Time-Saving Convenience

Remember the traditional butter crust ritual? Keep everything ice-cold, work with lightning speed, then wait… and wait… while your dough chills for at least an hour. With apple pie crust using olive oil, you can wave goodbye to all that waiting! The dough comes together in minutes and can be used immediately.

As recipe developer Jessie Sheehan perfectly puts it: “It’s both easy to make and really delicious! The best part? This dough does not require significant chilling time, making it perfect for busy weeknights.” Who couldn’t use a little extra time in their day?

Texture and Flavor Profile

Here’s where skeptics become believers. Contrary to what you might expect, olive oil creates a wonderfully flaky, tender crust with beautiful distinct layers. The oil coats the flour particles differently than solid fats, resulting in a texture that many find superior to traditional crusts.

Flavor-wise, using a mild or light olive oil from The Olive Tap imparts just a subtle fruitiness that beautifully complements sweet apple filling. One home baker described their first taste: “Tucking into my first forkful, I thought I’d died and gone to epicurean heaven.” Another converted butter-lover noted, “This will now be my choice for pastry for any freeform pie!”

Versatility Beyond Sweet Pies

While we’re focusing on apple pie today, let’s not forget that olive oil pie crust is incredibly versatile. The same basic recipe works wonderfully for savory applications too. Simply omit the sugar, and you’ve got the perfect foundation for quiches, pot pies, or savory tarts.

This versatility makes mastering an olive oil crust even more valuable – it’s like getting two recipes for the effort of learning one!

Perfect for Dietary Restrictions

For those embracing plant-based eating or dealing with dairy allergies, olive oil crusts are nothing short of a game-changer. By substituting plant-based milk (or even just water) for any dairy milk called for in recipes, you can create a completely vegan-friendly pie crust that everyone at your table can enjoy.

As one baker amusingly put it: “No, peeps, I did not set out to develop a vegan apple pie recipe, but yes, peeps, that is EXACTLY what I have done.” Sometimes the tastiest kitchen findies happen by happy accident!

How to Make an Olive Oil Apple Pie Crust

Now that you understand the benefits of using olive oil in your pie crust, let’s dive into the practical aspects of creating this delicious alternative. The process is surprisingly simple and forgiving, making it perfect for both novice and experienced bakers.

Ingredients Needed

For a basic apple pie crust using olive oil that fits a 9-inch pie dish, you’ll need just a handful of pantry staples. The beauty of this recipe is its simplicity – no fancy equipment or hard-to-find ingredients required!

You’ll need 2 cups of all-purpose flour as your base, ½ teaspoon of salt to improve flavor, and 2 teaspoons of granulated sugar (optional, but recommended for sweet pies like apple). For the wet ingredients, you’ll use ½ cup of olive oil (the star of our show!) and ¼ cup of cold water or cold milk to bring the dough together. Some bakers also add a tablespoon of apple cider vinegar, which helps create tenderness in the crust.

When selecting your olive oil, I recommend using a mild or light olive oil rather than extra-virgin for sweet pies. A lighter oil provides all the health benefits while letting the apple flavor take center stage. As one chef wisely notes, “Use light or medium-flavored olive oil so that the oil’s flavor shines without being overpowering.”

Step-by-Step Instructions

Making an apple pie crust using olive oil can be done two ways – a simple press-in method that’s perfect for beginners, or a traditional rolled approach. Both yield delicious results!

For the press-in method, start by lightly greasing a 9-inch pie plate. Mix your dry ingredients (flour, salt, and sugar if using) directly in the pie dish – one less bowl to wash! Whisk together your olive oil and cold water or milk in a separate measuring cup. Pour the wet ingredients into the dry ingredients and stir with a fork until you see a shaggy dough forming.

Now comes the fun part – use your fingers to press the dough evenly across the bottom and up the sides of the pie dish. Make sure it’s evenly distributed for consistent baking. Add a decorative touch by crimping the edges with your fingers or a fork. Finally, prick the bottom several times with a fork to prevent air bubbles.

As one enthusiastic home baker shared: “And can we get an ‘Amen’ for a pie crust that you toss together with a fork and press into place?!!”

If you prefer the traditional rolled approach, mix your dry ingredients in a medium bowl, then add your olive oil and cold water or milk. Stir with a fork until the dough begins to come together, then gently gather it into a ball. Be careful not to overwork it – that’s the secret to tenderness!

Place your dough between two sheets of wax paper or parchment paper (this prevents sticking without adding extra flour). Roll it into a circle about 12 inches in diameter and ¼ inch thick. To transfer it to your pie dish, remove the top sheet of paper, flip the crust over onto your dish, then carefully peel off the second sheet. Gently press the dough into the dish, trim any excess, crimp the edges as desired, and prick the bottom with a fork.

For the best results with your olive oil pie crust, remember these helpful tips: don’t overwork the dough (mix just until combined), use cold water (it helps maintain the right consistency), roll between papers to prevent sticking, patch tears by simply pressing them back together (this dough is very forgiving!), and aim for even thickness when pressing or rolling.

While our focus is on the crust, a delicious apple filling pairs perfectly with it. I recommend using 6-7 medium apples (a mix of tart and sweet varieties creates wonderful flavor complexity), ¾ cup granulated sugar, 2 tablespoons all-purpose flour, warming spices like cinnamon and nutmeg, a pinch of salt, and a tablespoon of lemon juice to brighten everything up. Toss your peeled, cored, and sliced apples with these ingredients until evenly coated, then fill your prepared olive oil crust.

Baking and Storing Tips

For a single-crust apple pie (like a Dutch apple with that irresistible crumble topping), preheat your oven to 400°F. If you want an extra-crispy bottom crust, you can blind bake it for about 10 minutes first – just line the crust with parchment and fill with pie weights or dried beans. Add your apple filling, top with crumble if desired, and bake at 400°F for 15 minutes. Then reduce the temperature to 350°F and bake for another 35-40 minutes until bubbly and golden brown. If the edges start browning too quickly, protect them with foil or a pie shield.

For a double-crust pie, preheat to a slightly hotter 425°F. Line your pie dish with one crust, add filling, then top with the second crust. Seal and crimp the edges, and cut slits in the top to let steam escape. For that bakery-worthy golden finish, brush the top with a little milk and sprinkle with sugar. Bake at 425°F for 20 minutes, then reduce to 350°F for another 30-35 minutes.

The texture of an olive oil pie crust is uniquely delicious. As one baker noted: “This is not an airy, flaky crust. Think of it more as a crumbly, flatbread-type texture.” This special texture is part of what makes olive oil crusts so appealing – it’s tender and satisfying in its own wonderful way.

Nobody likes a soggy bottom on their pie! To prevent this common issue, consider blind baking for single-crust pies, pre-cooking your apple filling briefly to reduce moisture, adding a thickener like flour or cornstarch to absorb excess juice, and baking on a lower oven rack to help the bottom crust cook thoroughly.

Your apple pie will stay fresh at room temperature (covered loosely with foil) for up to 2 days, in the refrigerator (covered) for up to 5 days, or in the freezer (wrapped tightly in plastic wrap and foil) for up to 3 months.

One of the wonderful advantages of this apple pie crust using olive oil is its make-ahead potential. You can prepare the dough and refrigerate it for up to 3 days or freeze it for up to 3 months. You can even pre-bake the crust and freeze it for up to a month. For maximum convenience, assemble the entire pie, freeze until solid, then wrap tightly and freeze for up to 3 months. When you’re ready to bake, no need to thaw – just add 15-20 minutes to the baking time.

If you run into any trouble, crumbly dough needs a little more water (add one teaspoon at a time), sticky dough needs a touch more flour (but not too much!), and tears can be easily pressed back together with your fingers. To prevent shrinking during baking, avoid stretching the dough when placing it in the pie dish, and for even browning, rotate your pie halfway through baking.

Variations on the Classic Olive Oil Crust

Once you’ve mastered the basic apple pie crust using olive oil, why not get creative? There’s a whole world of delicious variations waiting to be explored that can take your pie from delightful to extraordinary.

Sweet Variations

The beauty of an olive oil pie crust is how wonderfully it pairs with sweet fillings while still being customizable. For a vanilla-infused crust that complements apple filling beautifully, simply add a teaspoon of pure vanilla extract to your wet ingredients. The subtle vanilla notes will improve the natural sweetness of your apples without overwhelming them.

If you’re a spice lover, try adding a teaspoon of ground cinnamon to your dry ingredients. This warm, aromatic addition creates a perfect backdrop for your apple filling, essentially wrapping those apple slices in a cinnamon hug before they even meet your spiced filling!

One of my personal favorites is an orange-infused crust. Just add a teaspoon of fresh orange zest to your dry ingredients, and you’ll be amazed at how the bright citrus notes make the apple flavor pop. It’s like adding sunshine to your pie!

For something a bit more sophisticated, try what one of our regular bakers suggests: “For dessert pies, add sugar and optional flavorings such as amaretto or almond extract.” Replace a tablespoon of cold water with amaretto liqueur, and you’ll create a subtle nutty undertone that pairs wonderfully with apples.

Savory Adaptations

While we’re focusing on apple pie, it’s worth noting that your olive oil pie crust skills can easily transfer to savory dishes. Simply omit the sugar, and you’re halfway there!

For a savory herb crust perfect for quiches or vegetable tarts, add a tablespoon of finely chopped fresh herbs. Rosemary, thyme, or sage all work beautifully, adding aromatic depth to your savory creations. I find rosemary particularly lovely with roasted vegetable fillings.

Garlic lovers will appreciate a garlic and herb variation. Add half a teaspoon of garlic powder and a teaspoon of dried Italian herbs to your dry ingredients for a crust that could stand up to the boldest of fillings.

For cheese enthusiasts, try incorporating a quarter cup of finely grated Parmesan into your dry ingredients. The cheese adds a wonderful umami quality that makes this crust perfect for tomato tarts or mushroom pies.

As one of our home cooks wisely noted: “For a dessert pie, add sugar and optional flavorings; for savory pies, omit the sugar and reduce the salt.” It really is that simple to transform your crust from sweet to savory!

Flour Variations

While all-purpose flour works perfectly for an apple pie crust using olive oil, don’t be afraid to experiment with different flours to create unique textures and flavors.

For a more rustic, nutritious option, try replacing up to half of your all-purpose flour with whole wheat flour. This creates a nuttier flavor profile that works particularly well with apple fillings, especially when those apples have a hint of tartness to them.

If you have pastry flour on hand, give it a try for an even more tender crust. The lower protein content creates a delicate texture that simply melts in your mouth. It’s a small change that makes a noticeable difference.

Some of our more adventurous bakers recommend Italian 00 flour for its exceptionally fine texture. As one baker shared: “I use 00 flour, which is a popular choice for achieving a delicate texture.” The result is a crust with an almost velvety quality that feels a bit more special than everyday pie.

Gluten-Free Options

For those avoiding gluten, you can still enjoy an olive oil pie crust! Try replacing the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. That you might need to adjust the liquid slightly, as gluten-free flours often absorb moisture differently than wheat flour.

The key with gluten-free crusts is to handle them even more gently than regular crusts. They can be a bit more fragile, but the press-in method we described earlier works particularly well for gluten-free variations, eliminating the need to roll out potentially crumbly dough.

Whatever variation you choose, making pie is meant to be enjoyable! Don’t be afraid to experiment and find your own signature apple pie crust using olive oil. The beauty of baking is that even “mistakes” usually taste delicious – and there’s always another opportunity to perfect your technique with the next pie.

Real Stories from Olive Oil Crust Bakers

There’s something special about hearing from real people who’ve rolled up their sleeves and tried something new in their kitchens. The apple pie crust using olive oil has won over many home bakers, and their experiences speak volumes about why this alternative deserves a place in your recipe collection.

Maria, a health-conscious home baker, shared her enthusiasm: “I rarely buy pie crust from the store, simply because it has a number of ingredients that I do not see as healthy. This olive oil crust is not only healthier but also delicious and easy to make.”

What makes a truly great pie crust? For some, it’s all about the snackability factor. As food blogger Mamma C put it, “I always judge a pie crust by whether I’d want to snack on it. This olive oil crust passes that test with flying colors!” It’s that perfect balance of flakiness and flavor that makes you want to nibble on the edge pieces before serving the pie.

For many, the simplicity is the real revelation. One novice pie baker exclaimed, “Had we known it was this good and easy to make, we would have been making pies a really long time ago!” That’s the beauty of the apple pie crust using olive oil – it removes the intimidation factor that keeps many from attempting homemade pie crusts.

The versatility of this crust has impressed experienced cooks too. “I used 1/2 cup olive oil and half a cup of milk, and it was absolutely perfect for tortière! Even reheated in microwave it tasted great!” shared one adaptable cook who finded the crust works beautifully for savory applications.

And then there’s the pure, unbridled excitement that comes through in comments like this one: “This pie crust is AMAZING!!! Rolled out PERFECTLY and came out PERFECT!!!!” Sometimes all those exclamation points are completely justified when a recipe exceeds expectations.

These real-life experiences highlight what makes the olive oil crust special – it’s approachable for beginners yet sophisticated enough for experienced bakers. It’s healthier without sacrificing taste or texture. And perhaps most importantly, it delivers consistently good results that make people want to share their success stories.

Whether you’re making a classic apple pie for Sunday dinner or experimenting with savory applications, these testimonials suggest you’re in for a treat – and a surprisingly easy baking experience.

Pairing Your Olive Oil Apple Pie

There’s something magical about that first bite of warm apple pie – especially when it’s made with our apple pie crust using olive oil. But how you serve it can lift your pie from merely delicious to absolutely unforgettable. At The Olive Tap, we’ve finded some perfect companions for your freshly baked masterpiece.

Serving Suggestions

Nothing beats the classic combination of warm apple pie topped with a scoop of vanilla ice cream. The contrast between the warm, spiced apples and flaky olive oil crust against cold, creamy ice cream creates a sensory experience that’s hard to beat. As the ice cream slowly melts into the pie, it creates a sauce that’s simply divine.

If you’re looking for something a bit lighter, try a dollop of freshly whipped cream instead. Its airy texture provides a lovely contrast to the substantial pie beneath. For an extra-special touch, add a tiny sprinkle of cinnamon to the whipped cream.

Are you a caramel lover? A drizzle of warm caramel sauce over your apple pie crust using olive oil transforms it into a decadent dessert worthy of any special occasion. The buttery caramel flavors complement the fruity notes in both the apples and the olive oil crust.

For a more sophisticated and surprisingly delicious pairing, try serving your pie with a slice of sharp cheddar or aged gouda cheese. This traditional combination, popular in many parts of the United States (especially New England), creates an intriguing sweet-savory balance that cheese lovers adore. The slight tanginess of the cheese cuts through the sweetness of the apples beautifully.

Beverage Pairings

A slice of apple pie practically begs for something wonderful to sip alongside it. A cup of freshly brewed coffee provides the perfect bitter contrast to the sweet pie, with the acidity cutting through the richness of the dessert. For evening enjoyment, try a decaf or espresso.

Tea drinkers might prefer a spiced chai or cinnamon tea, which echoes and improves the warm spices in the pie filling. The aromatic qualities of these teas create a harmonious flavor experience with each alternating bite and sip.

For special occasions, consider serving your apple pie crust using olive oil with a dessert wine. A late harvest Riesling or ice wine, with their natural sweetness and notes of honey and apricot, make beautiful companions to apple desserts. The slight acidity in these wines balances the sweetness of the pie.

Staying true to the apple theme, either hot spiced cider or hard cider makes for a thematically perfect pairing. Hot cider with cinnamon sticks and cloves on a chilly evening alongside a slice of warm pie creates the ultimate cozy experience, while a crisp hard cider offers a refreshing contrast to the rich dessert.

Whatever you choose to serve with your olive oil apple pie, the best accompaniment is always good company. There’s something about sharing a homemade pie that brings people together – and that’s the sweetest pairing of all!

Conclusion

There’s something magical about the aroma of an apple pie crust using olive oil baking in your oven. Not only does it fill your home with warmth and comfort, but it also represents a smarter choice for your health without sacrificing an ounce of flavor or texture.

Throughout this article, we’ve explored why this simple substitution makes so much sense. By swapping butter for olive oil, you’re reducing saturated fat and eliminating cholesterol entirely. Your crust comes together in minutes with no chilling required, and the result is a tender, flaky texture that might just convert you permanently to the olive oil method.

What’s particularly wonderful about this technique is its forgiving nature. Even if you’ve never made pie crust before, the olive oil version welcomes beginners with open arms. Tears? Just press them back together. Uneven edges? No problem – they’ll look charmingly homemade. The dough is remarkably cooperative whether you press it directly into the pan or roll it between sheets of wax paper.

Best of all, the subtle fruity notes from the olive oil create a beautiful foundation for sweet apple filling. As one home baker put it, “Had we known it was this good and easy to make, we would have been making pies a really long time ago!” We couldn’t agree more.

At The Olive Tap, we’re passionate about helping home cooks find the versatility of premium olive oils in everyday cooking – yes, even in desserts! From our locations across the country, we’ve seen countless customers surprised and delighted by how olive oil can transform traditional recipes into something special.

Ready to expand your culinary horizons beyond pie? Explore our collection of unique, taste-driven recipes that showcase the versatility of olive oil and other gourmet ingredients. From weeknight dinners to special occasions, we’ve got inspiration waiting for you.

So go ahead – try your hand at an apple pie crust using olive oil today. Your heart will thank you, your schedule will thank you, and most importantly, your taste buds will be absolutely delighted. Happy baking!