Homemade Mediterranean Pie Crust
This homemade Mediterranean pie is light and flaky, made with olive oil and flavored with tomato paste and dried herbs! It’s perfect for all your savory tarts, pies and quiches.
A homemade pie crust can elevate any pie, tart or quiche with its buttery, flaky taste! While I love this savory pie dough and olive oil pie crust for many of my savory tarts and pies, for this Mediterranean pie crust I tweaked the dough to include flavorful ingredients like dried herbs and tomato paste.
The result is a pie crust with Mediterranean flavors that taste incredible. A flavored pie dough can really open up a whole new host of combinations when it comes to baking and this one tastes amazing paired with favorites like Italian cheese and tomato pie or eggplant pie!
Why I Love This Recipe
- Flavorful: This pie crust is not only made with olive oil, but also with Mediterranean herbs and tomato paste that add a wonderful savory taste.
- Flaky and tender: If you have never had a pie dough with olive oil, you are in for a treat! It’s crispy and flaky with layers of delicate pastry.
Ingredients Needed
- All-purpose flour: I have only tested this recipe using all-purpose flour and would not recommend using whole wheat flour.
- Dried herbs: Basil, oregano, rosemary and salt.
- Olive oil: I recommend a light olive oil or delicate olive oil instead of an extra virgin olive oil which can have a strong taste.
- Tomato paste: This adds unique flavor and taste to the pie crust.
- Water: Room temperature water helps bring the pie crust together.
Substitutions and Variations
- Dried herbs: Try dried parsley, thyme or sage for a different taste. Use any combination that works well with your recipe.
- Fresh herbs: Instead of dried herbs, you can use fresh herbs. Try 1-2 Tablespoons total when using fresh herbs.
- Cheese: Add some freshly grated Parmesan cheese in the crust or try some Gruyere cheese.
- Bacon or pancetta: To add a smokiness to your pie recipe, after frying the bacon or pancetta, chop it into finely diced pieces before adding to the dough.
How to Make a Mediterranean Pie Crust
To start, in a food processor whisk together the flour, basil, oregano, rosemary and salt, slowly add the oil and pulse to combine, or whisk together in a large bowl.
Next, add the water and tomato paste and pulse to just combine, or combine with your clean hands or a fork.
Move the mixture to a lightly floured flat surface and gently knead to form a compact soft dough. Cover with a clean tea towel and let rest. Wrap the dough with plastic wrap and refrigerate for one hour. Roll and use as desired.
Tips for Best Results
- Too dry dough: Add some additional water or even milk if you like a more tender pie crust.
- Kneading the dough: If the dough is dry and not coming together while kneading, moisten your hands with oil to help bring it into a ball.
- Pinch and seal: While rolling out the dough for your crust, if it breaks just pinch and seal it to bring it together again.
- Pre-baking the crust: I don’t often need to pre-bake this when making a savory recipe such as a quiche, but if your recipe calls for it, just cover the pie dough with parchment paper, add some pie weights or dried beans then par bake for about 10-15 minutes.
- Resting the dough: Don’t forget to rest the dough after kneading. This is important for gluten development. Cover with a tea towel so the dough doesn’t dry out.
Recipes to Use with a Mediterranean Pie Crust
This pie dough recipe with Mediterranean flavors works well with many savory pies, tarts and quiches! Here are a few favorites:
- Tomato Cheese and Pancetta Savory Pie
- Savory Zucchini Pie
- Cauliflower Cheese Pie
- Cheesy Asparagus Quiche
- Ricotta Spinach Tarts
Do I need to chill the pie dough?
For this pie crust, yes the dough will need to be chilled. I find chilling the dough for an hour allows the flavor to develop and yields a more tender crust.
Can I substitute the tomato paste?
In this Mediterranean pie crust, it would be hard to substitute. If you don’t mind a sweeter taste, you can try ketchup or just a small amount of tomato sauce may work, but I would not substitute tomato sauce on a 1:1 basis as it has a much thinner consistency.
Do I have to use a food processor?
No, you can use a fork or even your hands to combine the pie crust. I love the ease of using the food processor though!
Can I make this pie crust in advance?
Yes. After assembling the pie dough, divide it into two dough balls. Wrap in plastic then store in the refrigerator for up to 2 days. When ready to use in a recipe, remove from the refrigerator and bring slightly to room temperature, about 30 minutes. Roll and proceed as directed.
How do I freeze this pie dough?
It’s easy to freeze this pie dough! I actually like to first roll it out and fit it into a pie pan. Once frozen, just pop it out of the pan, wrap in plastic wrap and store frozen for up to three months. Thaw in the refrigerator and then proceed to use as desired.
More Pie Crust Recipes
- Italian Almond Pie Crust
- Brown Sugar Pie Crust
- Greek Yogurt Flaky Pie Crust
- Italian Pie Crust
- Italian Chocolate Pie Crust
I hope you enjoy this Mediterranean pie crust and use it to create your own savory pies and tarts! Buon Appetito!
Homemade Mediterranean Pie Crust
Ingredients
- 2⅓ cups all purpose flour
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon rosemary
- ¼ teaspoon salt
- ⅓ cup olive oil light or delicate
- ½ tablespoon tomato paste
- 3-4 tablespoons water (room temperature)
Instructions
- In a food processor or large bowl whisk together the flour, basil, oregano, rosemary and salt, add the oil and pulse or stir together with a fork.
- Add the water start with 3 tablespoons add more if needed and tomato paste, pulse to just combine or mix with a fork or clean hands.
- Move the mixture to a lightly floured flat surface and gently knead to form a compact soft dough. Cover with a clean tea towel and let rest 15 minutes.
- Wrap the dough with plastic wrap and refrigerate for one hour. Roll and use as desired. Enjoy!
Sounds delicious! I’m gonna make it soon!
Hi Anne, thanks I hope you enjoy it. Take care!
Do you think I can use gluten free flour?
Hi Anne, I think it would work, you may need an egg white to help bind it together. Let me know how it goes. Take care!
Thinking about what I can put in there? Quiche? Pizza Rustica? Any suggestions?
Hi John, I think both would work, I do link to a few recipes in the post and I do have a new recipes coming tomorrow using the crust. I hope you enjoy it!