Olive Oil Pie Crust

5 from 1 vote

This olive oil pie crust is easy to make in 20 minutes with tender, flaky results! It’s an easy dough recipe perfect for a variety of recipes.

Prep Time20

Chilling Time1

Total Time1 20

Course: Appetizer, Dessert, Snack

Cuisine: Italian

Servings: pie crust

Calories: 1287kcal

Author: Rosemary Molloy

Ingredients

2¾ cups all purpose flour
½ cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
6½ tablespoons olive oil (light or delicate)
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon lemon zest (optional)
2-3 tablespoons water

US Customary - Metric

Instructions

In a food processor add the sugar, salt, oil, egg and yolk, pulse just to combine, add the flour, zest and baking powder pulse to combine, add 2-3 tablespoons of water 1 tablespoon at a time until the dough starts to come together.
Move the dough to a lightly floured flat surface and gently knead to form a smooth compact dough that doesn't stick to your hands. Wrap in plastic wrap and refrigerate one hour before using.

Notes

If the dough is too sticky then add a bit more flour, a tablespoon at a time to bring it together.

If you find that the dough is too dry, add 1-2 Tablespoons more water or oil or a mixture.

If you are having trouble when using a rolling pin with the olive oil pie dough, place it between two sheets of wax paper.

This oil pie crust can be used in any recipe that calls for pie crust! I love to use it in both sweet and savory recipes. Just remember to omit the sugar for a savory pie.

Store the pie dough covered in plastic wrap for up to 3 days in the refrigerator. You can also freeze unbaked oil pie crust for up to 4 months.

I like to roll out the unbaked pie crust and fit it onto a pie plate. Once frozen, lay a piece of wax paper on the top and wrap in plastic wrap. Store frozen for up to 4 months. When ready to use the pie crust, you will need to parbake it first. Crimp foil around the edges and prick bottom of crust or add pie weights and bake crust until golden before filling and proceeding with your pie recipe.

Nutrition