Pie Crust with Olive Oil Instead of Butter: Why Make the Switch?

When it comes to pie crusts, butter has traditionally been the star of the show. But there’s a quiet revolution happening in kitchens across America, from Ankeny, Iowa to Pittsburgh, Pennsylvania. Home bakers are finding the joys of pie crust with olive oil instead of butter.

According to a 2022 survey, 68% of home bakers are open to using olive oil for a healthier pie crust. This trend is more than just a flash in the pan—Mediterranean-inspired pie crusts have seen a 45% increase in recipe searches over the last three years.

Health Benefits That Can’t Be Ignored

Switching to olive oil brings some serious health perks to your baking. Heart-healthy fats are abundant in olive oil, which is rich in monounsaturated fats. These can help lower bad cholesterol and reduce heart disease risk. Plus, while butter-based crusts carry up to 30mg of cholesterol per serving, olive oil pie crusts contain no cholesterol at all. Not to mention, olive oil has only about 14% saturated fat, compared to butter’s hefty 63%, and it’s packed with antioxidants, which can help fend off inflammation and chronic diseases.

One food blogger raves about olive oil crusts, saying, “I rarely buy pie crust from the store, simply because it has a number of ingredients that I do not see as healthy.”

Time-Saving Benefits

Beyond health, there are practical benefits to using olive oil. Unlike butter, which demands chilling for at least two hours, olive oil dough rests for just 10-30 minutes at room temperature. This means less waiting and more baking! Plus, since olive oil is already liquid, it blends more easily with flour, reducing the chance of overworking the dough. Overall, using olive oil shaves about 25% off your preparation time compared to a traditional butter crust.

Flavor Versatility

Worried about the olive oil flavor in your pies? Fear not! For sweet pies, a mild or light olive oil works wonders, letting the sweet fillings take center stage. For savory pies, a robust extra virgin olive oil adds depth to quiches and pot pies. And don’t forget the possibilities of infused olive oils from The Olive Tap—imagine a lemon-infused olive oil in a citrus berry pie or an herb-infused oil in a savory tart.

One enthusiastic home baker exclaimed, “This pie crust is AMAZING!!! Rolled out PERFECTLY and came out PERFECT!!!!” This excitement echoes what many find when they try an olive oil crust—it’s not just a healthy swap, but a tasty one, too.

How to Make a Perfect Pie Crust with Olive Oil

Creating a pie crust with olive oil instead of butter is not only possible but delightfully simple. This type of crust is forgiving and less fussy compared to the traditional butter-based ones.

Ingredients for an Olive Oil Pie Crust

The simplicity of an olive oil pie crust is part of its charm. Here’s what you’ll need:

Basic Olive Oil Pie Crust (makes one 9-inch crust):

• 2 cups all-purpose flour: This provides the structure for your crust.

• ½ teaspoon salt: Improves flavor.

• ½ cup olive oil: Choose based on the flavor profile you want.

• ¼ cup cold water or milk: Use milk for a more tender crust.

• Optional additions: A tablespoon of sugar for sweet pies, or a teaspoon of baking powder for extra lift.

Equipment required:

You’ll need a medium mixing bowl, a fork or pastry cutter, measuring cups and spoons, a 9-inch pie plate, and optionally, a rolling pin and wax paper.

Selecting Your Olive Oil

Choosing the right olive oil is crucial for flavor. For sweet pies, a light olive oil is best, as it won’t overpower the filling. Regular olive oil is versatile for both sweet and savory pies, while extra virgin olive oil adds a robust flavor, ideal for savory options.

If you’re feeling adventurous, try infused olive oils from The Olive Tap for unique flavor twists, like citrus for fruit pies or herbs for savory ones.

Step-by-Step Guide to Crafting Your Pie Crust with Olive Oil Instead of Butter

Method 1: The Fork Method (No-Roll Crust)

For those who find rolling dough intimidating, this method is a lifesaver:

Start by preparing your pie dish; thanks to the oil content, there’s no need to grease it. Mix the dry ingredients directly in the pie dish: flour, salt, and sugar (omit sugar for savory pies). Then, whisk together the olive oil and water (or milk) in a measuring cup. Add to your dry ingredients and stir with a fork until blended. Form the dough into a ball, flatten into a disk, and press evenly into your pie dish, using your fingers to create a decorative edge. Dock the bottom with a fork to avoid puffing, then bake or fill as needed.

Method 2: Traditional Rolling Method

For a more classic approach:

Combine the dry ingredients in a medium bowl. Add the olive oil, mixing until crumbs form. Gradually add the cold water or milk, mixing gently until the dough holds. Rest the dough at room temperature for 10-30 minutes. Roll it between two sheets of wax paper to about ¼-inch thickness, then fit it into your pie plate. Decorate the edges, chill briefly if possible, then bake as directed in your pie recipe.

“Never fight the gluten,” one experienced baker advises. If the dough springs back while rolling, let it rest a bit longer.

Tips and Tricks for the Best Pie Crust with Olive Oil Instead of Butter

Perfecting Your Technique

Avoid overworking the dough; mix just until combined to prevent separation. Use wax paper for rolling to avoid sticking and extra flouring. Keep the dough at about ¼-inch thickness. Weigh your flour for precision, if possible, and adjust water gradually depending on kitchen humidity.

Preventing Common Problems

For a soggy bottom, try pre-baking the crust and brushing with egg white. If the dough is crumbly, add a bit more water; if too sticky, add flour. Prevent shrinking by not stretching the dough, and protect edges with a pie shield.

Sweet vs. Savory Applications

For sweet pies, add sugar and perhaps a hint of vanilla. For savory pies, robust olive oils and added herbs can improve flavors.

A home baker shared, “I’ve used it for quiches and double-crusted pies. Both worked!” This reflects the versatility of an olive oil-based crust.

Storing and Using Your Olive Oil Pie Crust

Short-Term Storage: Use dough the same day, but it can be refrigerated for up to 3 days. Unbaked crusts in pans can chill for 24 hours, while baked shells last a day at room temperature.

Freezing Options: Wrap and freeze unbaked dough for up to a month. Baked shells can be frozen too, just thaw before using.

Make-Ahead Tips: For special events, bake pies completely before transporting. When making multiple pies, prepare ingredients separately and mix fresh when forming crusts.

Olive oil dough is best fresh due to the nature of its ingredients. Enjoy experimenting with this healthier pie crust alternative!

Delicious Recipes Using Olive Oil Pie Crust

Now that you’ve mastered the art of making a pie crust with olive oil instead of butter, it’s time to use your newfound skills. Whether you’re aiming for a sweet treat or a savory delight, these recipes will showcase the versatility of your olive oil crust. And don’t forget, The Olive Tap has a wealth of recipes that can be adapted for your new favorite crust.

Sweet Applications

Let’s explore a Mediterranean Appleberry Pie. Imagine the crispness of apples mingling with the burst of summer berries, all enveloped in a tender olive oil crust. To start, prepare your crust using the rolling method. Add a touch of sweetness with 1 tablespoon of sugar and a hint of lemon zest. For the filling, blend 4 cups of sliced apples with 2 cups of mixed berries, then add ¾ cup sugar, 3 tablespoons cornstarch, 1 teaspoon cinnamon, and the juice from half a lemon. Pour this fruity goodness into your crust, and if you’re feeling fancy, add a lattice top. Bake at 425°F for 15 minutes, then drop the heat to 350°F for another 35-40 minutes.

Now, if you’re in the mood for something rustic, a Fruit Galette might be your perfect fit. Roll your dough into a circle on parchment paper. Arrange 3-4 cups of sliced fruit—think peaches, plums, or berries—in the center, leaving a generous border. Sprinkle with sugar and a pinch of cinnamon. Fold the edges over the filling, pleating as you go, and finish with a brushing of milk and a sprinkle of coarse sugar. Bake at 400°F for 30-35 minutes until golden and bubbly.

Savory Applications

On the savory side, the Mediterranean Vegetable Quiche is a vibrant choice. Start by pre-baking your olive oil crust at 450°F for 10 minutes. Then, sauté diced zucchini, bell peppers, and spinach with a touch of garlic. Spread these veggies in your crust, topped with feta cheese. Whisk together eggs, milk, salt, and pepper, then pour over the veggies. Bake at 375°F for 35-40 minutes until set.

Or perhaps a Rustic Tomato Pie is more to your taste. Pre-bake your crust with a hint of dried basil. Layer sliced tomatoes inside, draining any excess moisture. Mix mozzarella, mayonnaise, basil, and garlic, then spread over the tomatoes. Bake at 350°F for 30 minutes until golden and bubbling.

As one happy baker said, “No more will you find the filling eaten but the crust left behind when serving pie.” This olive oil crust is truly a game-changer and one you’ll find yourself coming back to time and again.

Conclusion: Embracing the Olive Oil Pie Crust Revolution

Switching from butter to olive oil in your pie crust isn’t just about changing ingredients—it’s about embracing a whole new approach to baking. A pie crust with olive oil instead of butter offers a fresh take that combines health, ease, and flavor into one delightful package.

Health benefits are a huge part of the appeal. By using olive oil, you’re cutting down on saturated fats and cholesterol, while introducing heart-healthy monounsaturated fats. This makes your pie not only delicious but also a bit kinder to your heart.

Then there’s the time savings. If patience isn’t your thing, you’ll love that olive oil crusts skip the long chilling times. You can go from mixing bowl to pie plate in no time, making it ideal for those last-minute baking inspirations.

And let’s not forget the simplicity. Even if you’re not a seasoned baker, you’ll find olive oil crusts forgiving. The straightforward mixing method means fewer chances for things to go wrong. No need to fret about cold butter or overworking the dough.

Finally, there’s the versatility. Whether you’re whipping up a sweet berry pie or a savory vegetable tart, an olive oil crust can handle it all. Its tender, crisp texture pairs perfectly with a variety of fillings.

At The Olive Tap, we’re all about celebrating the diversity of olive oil. Our selection of premium oils can lift your pie crust to new heights. Whether you choose a mild, buttery oil for sweet treats or a robust, peppery one for savory delights, the quality of the oil will shine through in every bite.

While olive oil crusts might not have the flaky layers of their butter counterparts, they have a unique charm all their own. As one first-time baker delightfully exclaimed, “I wasn’t expecting this to be this good!”

So, why not give it a try? Next time you’re set to bake a pie, reach for that bottle of olive oil. Your heart, your schedule, and your taste buds will thank you. And for more inspiration, check out The Olive Tap Recipes. Who knows? You might just start a new family tradition.