Olive Oil Pie Crust

Lee Thayer


An alternative to butter or lard based pie crusts. This method works perfect. The trick for freezing the olive oil is from a maker of olive oil and is stated as an Italian Olive Oil Crust.


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2 pie crusts
1 Hr 30 Min
35 Min


  • 1/2 c
    extra light olive oil
  • 1/2 c
    milk, cold
  • 352 g
    all purpose flour, 12.4 oz (2 3/4 cups if no scale)
  • 1 tsp
  • ·
    ice cold water as needed

  • 1
    egg, lightly beaten
  • 1 Tbsp
  • ·
    sugar as needed for fruit a fruit pie

How to Make Olive Oil Pie Crust


  1. One hour before you plan on using the pie crusts, measure out the olive oil and pour into a small plastic container and place in the freezer until solid, 1 to 1 1/2 hours. About 45 minutes after the oil goes into the freezer, preheat your oven to 180 C (350 F). Measure 1/2 cup and poured that in a 1 cup measuring spoon and placed that in the freezer.
  2. In a mixing bowl, add the flour and salt and whisk together. In a measuring cup, add the milk and the oil from the freezer (the oil will chill the milk). The oil is in the white cup, it will be a solid color and firm, scoop that out and add to the chilled milk.
  3. Add the milk and oil all at once to the flour and mix with a large sturdy fork until well mixed into to a shaggy sticky ball. If the mixture is too dry, mix in 1 tablespoon of ice cold water until the dough comes together. Divide mixture in half and shape each half into a thick flat disk.
  4. Wrap each with plastic wrap and place in the fridge to chill for at least 15 minutes. Don't have plastic wrap, just put each half in a zip lock bag and pat down to a disk shape.
  5. Lightly flour your work surface, unwrap a disk of dough and roll out to desired thickness, place in your pie dish.
  6. Add prepared fillings of your choice.
  7. Roll out the second disk of dough and place on top of the pie, or you can cut strips to make a lattice, or cut shapes to place on top of the pie. Flute the edge as desired.
  8. In a small bowl, mix the egg and 1 tbsp of water, brush the top crust with the egg wash, and sprinkle with some sugar for fruit pies.
  9. Bake until the crust is golden brown. Remove from oven and allow to cool for 30 minutes or more.
  10. Slice, serve, and enjoy.

Printable Recipe Card

About Olive Oil Pie Crust

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Healthy

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