Pie Crust with Olive Oil

Name: Pie Crust with Olive Oil
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 cups of flour (250 g); 1 teaspoon of salt (6 g); 1/4 cup + 1 tbsp of olive oil (70 ml); 1/3 cup + 1 tbsp of cold water (100 ml)

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Prep time: 10

Cook time: 30

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Looking for a shortcrust pastry recipe without butter? I’ve got just what you need: this Pie Crust with Olive Oil! It’s perfect for savory tarts and quiches, and it brings that Mediterranean flavor I absolutely love. And the best part? It only takes 10 minutes to make!

Unbaked shortcrust pastry (with olive oil) in a fluted glass pie dish, pricked with a fork, rests on a marble surface next to a rolling pin and fork.

Ingredients for Pie Crust with Olive Oil

Here’s everything you’ll need to make this butter-free shortcrust pastry with olive oil. It honestly couldn’t be simpler! You’ll find the exact measurements in the recipe card at the bottom of the page.

Flour: I usually go with all-purpose flour, but feel free to swap it for wholemeal or gluten-free flour depending on your preferences.
Olive oil: This is where the crust gets all its flavor. I recommend using a good-quality, mild olive oil if you prefer a more subtle taste.
Cold water: Essential for keeping the dough nice and supple without making it too sticky.
Salt: Just a pinch makes all the difference in boosting the flavor, even if used for sweet pastries.

A glass bowl of flour, a measuring cup, a dish of salt and a bottle of oil are laid out on a marble countertop, perfect for making a butter-free shortcrust pastry (with olive oil).

Preparing the Pie Crust with Olive Oil

Making this butter-free shortcrust pastry is just as easy as the classic quiche crust, maybe even easier!

Start by placing the flour and salt in a mixing bowl and make a well in the centre. Pour in the olive oil and cold water, then mix everything together by hand or with your kitchen machine until you get a smooth dough.

If the dough feels a bit sticky, just sprinkle in a little extra flour. Too dry? A spoonful of water will do the trick!

A glass bowl containing flour with a well in the center filled with olive oil, ready to make shortcrust pastry without butter (with olive oil).

A clear glass bowl containing a rough ball of yellowish unbuttered shortcrust pastry (made with olive oil) rests on a white marble surface.

Shape into a ball, wrap in cling film and chill for 30 minutes if you have time – this will make it easier to roll out.

A ball of unbuttered shortcrust pastry (with olive oil) rests on a white marble countertop.

Next, roll out the dough on a floured surface and gently transfer it to your tart tin. Prick the base all over with a fork, then cover it with a sheet of baking paper and fill with pie weights or dried beans. Pre-bake for 10 to 15 minutes at 350°F (180°C), just until the crust starts to set.

Butter-free shortcrust pastry dough (with olive oil) rolled out on a floured marble work surface, with a wooden rolling pin in the background.

A sheet of butter-free shortcrust pastry (with olive oil) is rolled out on a lightly floured marble work surface, with a wooden rolling pin beside it.

A greaseproof paper-covered pie dish filled with dried beans for baking à blanc sits on a marble worktop, ready for a butter-free shortcrust pastry (made with olive oil). A rolling pin and empty glass jars wait in the background.

Ideas for Variations

One of the things I love most about this Olive Oil Pie Crust is how easy it is to customize! Here are a few fun ideas to make it your own:

Add a teaspoon of herbes de Provence, thyme or dried rosemary directly into the dough.
Sprinkle in some sesame or poppy seeds for a delicious bit of crunch.
Swap the water for a splash of vegetable juice (beet or carrot juice work beautifully) to add a pop of colour and a subtle flavor boost.

How to Use this Pie Crust with Olive Oil?

This butter-free shortcrust pastry with olive oil is perfect for all your savoury tarts and quiches, especially those with a vegetable base:

Non-butter shortcrust pastry (with olive oil) unbaked pie crust with fork marks in a glass pie dish on a white surface.

My Tips for a Perfect Olive Oil Pie Crust

Always use cold water – lukewarm water will make the dough sticky and harder to handle.
Don’t roll the dough too thin – it needs a bit of thickness to hold together and bake evenly without tearing.
Want a crispier bottom? Blind-bake the crust for 15 minutes at 35°F(180°C) before adding your filling.

Frequently Asked Questions

Can I freeze pie crust with olive oil?

Yes, it freezes very well. Form into a ball, wrap well and store for up to 3 months.

How long will this pie crust with olive oil keep?

3 days in the fridge, well wrapped in cling film.

How to make a gluten-free version?

Use a mixture of gluten-free flours (rice, corn, cornstarch) with a little xanthan gum if necessary to help the dough hold together.

Recipe Card