I have a butter based pie crust that I use for sweet pies, but this olive oil pie crust is the one I always use for savory pies and quiches. It is really not difficult to make, so I thought I would show you. Don’t worry, there will be a recipe at the end.
First, place the flour, salt, and olive oil in a food processor fitted with the knife blade. Process until evenly distributed. Add the first two tablespoons of ice water and continue processing. Then add just a drop or two of water at a time until the dough begins to stick together like in the photo below.
Press the dough together and form a disk. Place the disk on a large sheet of parchment.
Cover the dough with another sheet of parchment and roll out between the sheets of parchment.
Remove the top layer of parchment.
Turn upside down on top of the pie plate.
Peel off the remaining layer of parchment.
Fit into the plate.
Cut off the edges, and you are ready to fill with your favorite savory filling and bake according to the recipes instructions.
- 1 1/3 cups all-purpose flour
- 1 tsp. salt
- 1/3 cup olive oil
- 2–3 Tbsps. ice water
- In a food processor fitted with the knife blade, process flour, salt, and olive oil until evenly distributed.
- While processor is going add the first two tablespoons of water, then add just a drop at a time until dough begins to stick together.
- Press dough together and form a disk.
- Place the disk on a sheet of parchment, and then cover with a second sheet of parchment.
- Roll dough out to desired size.
- Remove the top sheet of parchment, place dough side down in pie plate.
- Remove the remaining sheet of parchment and fit the dough into the plate.
- Trim the sides.
- Cook according to the directions that are with your pie.