Mediterranean 3 ingredient pie crust, prepared with olive oil instead of butter (vegan). Healthy, quick alternative to traditional homemade pie crust that is super flaky, rich and delicious. No food processor needed. Crust dough is suitable for sweet or savory pies, tarts and quiche recipes.
Today we’re preparing a straightforward (vegan) pie crust that doubles perfectly as a quiche base. It’s light, flaky, and wonderfully simple to work with, while still tasting absolutely delicious. Personally, I tend to avoid store-bought pastry – there are always far too many unnecessary ingredients. Instead, I rely on this olive oil crust, which comes together in just ten minutes. Let me show you how it’s done.
When it comes to making homemade quiche (like this Greek -style Spinach Feta Quiche) this olive oil crust is my go to base. I have not bought quiche base in years.
Ingredients & Substitutions
- Flour – Italian type 00 flour (or all purpose unbleached flour) – please note that you can use whatever flour you have, however you may need to adjust the water content slightly.
- Olive oil – organic extra virgin olive oil (if possible) gives it that flaky deliciousness.
- Water – warm water preferably, or lukewarm.
How to make a pie crust?
Preparing this 3 ingredient pie crust is super easy. By hand: add flour and water in a large mixing bowl. By mixing with your hand slowly add oil and knead until a soft, oily dough is formed (approx. 5-6 min). Alternatively, place all ingredients in a bread machine (dough program) or kitchen robot and knead until all ingredients are well incorporated. My personal preference is the kitchen robot:
1st: Combine all ingredients in a large bowl. Knead with dough whisk until ingredients are fully incorporated and smooth. Approx. 3-5 min in the kitchen robot.
2nd: Using your hand, or roller even out the dough in the pie base. Pierce with fork to avoid it getting soggy. Pre-bake or use as is for a quiche per se. I usually never pre-bake the pie base. I like it better that way.
IMPORTANT: Make sure to knead the dough well until homogenous, otherwise it may become crumbly and difficult to work with (read stiff).
Depending on the type of flour used, and if the dough is not coming together, add a tbsp. of water and knead to incorporate fully. Add tbsp. to tbsp. to avoid a soggy dough.
How long to prebake pie crust?
This pie crust can be prebaked if the filling is one that cooks rather quickly. This olive oil pie can be pre backed for around 10-15 minutes (preheated oven, 180C/360F).
To pre bake the pie, prepare as described, then cover pie with parchment paper (that is perforated too) and add a handful of chickpeas or beans on top. That way during baking the pie will cook evenly on each side. Once removed from the oven, set aside and continue with your pie recipe of choice.
Please note, whenever I make quiche and use this basic recipe I do not prebake it – simply because I do not see a difference in taste and texture.
3 Ingredient Pie Crust (with olive oil)
Equipment
- 1 pie dish (23 cm/ 9 inch. -or max. 32 cm/12 inch for quiche) for pies and quiche
Ingredients
- 200 g type 00 flour, or all purpose
- 70 g extra virgin olive oil, (80ml)
- 50 g warm water, (60ml)
Instructions
- In a large mixing bowl add flour and water, slowly add olive oil while mixing. Knead until you get a soft, homogenous dough (approx. 5-10 minutes).
- PIE CRUST: Divide by leaving 1/3 of dough for pie crust on top. Roll out the dough into pie base and sides. Pierce with fork to avoid soggy base. Use right away or pre-bake as per below.
- PREBAKE (optional): If you choose, you can pre-bake the pie crust. Place in pie dish, then cover with perforated parchment paper. Add a handful of chickpeas of beans (dried) on top to ensure equal baking.
- Prebake in preheated oven (180C/360F) for 10 minutes. Then, let cool and use as per pie recipe.
Notes
Nutrition
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This dough is great for quiche Loraine. It turned out good for dinner.
Will this recipe work well for an apple pie? The crust won’t taste weird because of the olive oil will it? I’m trying to find a very simple and easy crust recipe. Also, for an apple pie, to I need to pre-bake the crust or not? Thank you.
Hello Kelly,
It should work for all sorts of pies. There is definitely a different feel of the crust due to the use of olive oil, instead of butter. In my personal opinion it still gets flaky and butter-y. You can pre-bake the crust, however I prefer not to as I like it to be on the soft side. Hope you find what you are looking for 🙂
I made this for my pumpkin pie, though I used whole wheat bread flour as I am trying to incorporate more whole grains into my diet. This was the easiest, and most simple pie crust I’ve ever made and the quickest to make (from past traditional pie crust recipes I have tried). I loved the results. I will be making this again!
Thank you so much for the feedback! I’m glad you liked the results 🙂
Would this crust work for a galette?
Hello Shirleen, I think it would, I have not made it for a galette, but I do not see a reason why not. If you decide to try, I’d be happy to hear your thoughts how it was.
The Galette turned out great. I added homemade vegan cream cheese and some pan-crisped sage leaves after rolling it out. Then topped with lightly roasted leeks and sliced potatoes. It was Yummo!! Trying it again today as a quiche base with bell peppers, leeks, patty pan squash. Love the recipe and love using up my garden picks. Thanks again!!
Thank you 🙂