Skip to content

Olive Oil Pie Crust

Share Pin It

Prep Information

Prep Time

15 minutes

Cook Time



5-6 people


  • 2 2/3 cup flour
  • 1 tsp salt
  • 2/3 cup Athinolia Extra Virgin Olive Oil
  • 6 Tbsp milk


  1. Mix the salt and flour in a mixing bowl.
  2. Cut the Athinolia EVOO into the flour and salt mixture with a pastry cutter.
  3. Add the milk (it will be wetter than typical pie dough so don't worry), and mix it with a fork until it is combined. Since the dough is softer than a butter pie crust, let the dough rest for a least 10 minutes in the fridge.
  4. Roll half the dough out between sheets of wax paper (this will keep it from sticking to the rolling pin)
  5. Peel the top sheet of wax paper off the rolled dough and flip the crust over into the pan.
  6. Remove the other sheet of wax paper.
  7. After you have filled your pie crust, repeat the rolling process for the other half of the dough.
  8. Place over pie, seal edges and cut vents.
  9. Bake as usual, depending on the type of pie you are making.
Back To Top