This Italian olive oil pie crust is a game changer! It’s a super easy, dairy-free pie crust that’s light and crumbly. It works great for pies, tarts and cookies!
Calling for just 5 simple ingredients, and ready in less than 10 minutes, you can use this olive oil pie crust recipe to make awesome dessert pies, tarts and cookies.
I know it’s easier to buy pre-made pastry dough at the supermarket, but believe me, making your own shortcrust pastry is totally life-changing.
It tastes SO MUCH better. Best of all, you know exactly what goes in, and in this naturally dairy-free pie crust recipe, no butter is involved!
This olive oil pie crust recipe follows the traditional Italian recipe for “pastra frolla” (which is Italian sweet shortcrust pastry dough), but swaps the butter for light, aromatic extra-virgin olive oil.
The result? A super light, crumbly and incredibly easy to make sweet shortcrust pastry that’s just as delicious -if not even better- as the buttery classic version.
I use it often to make classic Italian jam tart or fruit tart, to make cut out cookies with my kids, and as a base for classic pies such as strawberry rhubarb pie.
Did I mention it comes together just by blending all the ingredients in a food processor? Trust me, it doesn’t get easier than this!
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Ingredients
The best part about this pie crust with olive oil is that you only need very basic ingredients, which you probably already have in your pantry!
Here are the 5 ingredients you will need:
- Extra-virgin olive oil: I like to use a light, fruity extra-virgin olive oil, but regular olive oil will work just as well.
- Eggs: Opt for medium-sized eggs.
- Sugar: I recommend using powdered sugar for best results, but very fine caster sugar will work just fine.
- Lemon zest: You’ll need the zest, so I recommend using an organic lemon, you can also swap it with orange if you like.
- Flour: Use all purpose flour, or Italian 00 flour.
- Baking powder: A bit of baking powder give this pie crust a bit of extra structure.
How to make olive oil pie crust
Making this olive oil pie crust recipe is super easy and quick—just mix, roll and bake -It literally takes no more than 5 min of prep!
First of all, whisk the eggs together with the olive oil, sugar, and lemon zest. You can also combine all the ingredients in a food processor.
Then, slowly incorporate ⅔ of the flour and the baking powder.
Transfer the dough on a working surface, sprinkle it with the remaining flour and knead into a dough.
Flatten the dough into a disk, wrap it in plastic wrap, then you can refrigerate it for 30 minutes, or use it immediately.
Now, you’re ready to roll it on a lightly floured surface and bake whatever you like. Pies, cookies, tarts, you name it!
This is a fantastic dairy-free pie crust recipe for all kinds of fruit pies (apple pie, peach pie and so many more!).
And it works like a charm for tarts and cookies too. I’ve used it before to make this awesome nectarine tart, and to make dairy-free shortbread cookies, and they both came out incredibly delicious.
I truly hope you will give this delicate, Italian dairy-free pastry dough a try.
I promise it will become your go-to substitute for any sweet recipe calling for classic shortcrust pastry!
Baking tips
The secret behind a great olive oil shortcrust pastry is choosing a good quality extra-virgin olive oil.
Choose a light extra-virgin olive oil, not too acidic or fruity, so that it doesn’t over-power the delicate flavour of the pastry.
To achieve the perfect melt-in-your-mouth crumbly texture, do not to overwork the pastry.
This will ensure that the crust remains flaky and delicate and doesn’t turn tough after baking.
Alway use eggs at room temperature. Using cold eggs in pastry dough can affect the texture and consistency.
Let the eggs sit on the kitchen counter for about 30 minutes before using them.
Do not add all the flour at once. Gradually incorporate two-thirds of the flour, then sprinkle the remaining flour onto a work surface and knead it into the dough.
Storage tips
To store your homemade pie crust, wrap the dough tightly in plastic wrap or place it in an airtight container.
- Refrigerate: Store in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze the wrapped dough for up to 2 months. Thaw in the fridge before using.
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This Italian olive oil pie crust is a game changer! It’s a super easy, dairy-free pie crust that’s light and crumbly. It works great for pies, tarts and cookies!
Serving: 10
Calories: 252kcal
Ingredients
- 150 g confectioner sugar
- a pinch of salt
- 90 ml extra-virgin olive oil
- 1 medium egg
- 1 medium egg yolk
- zest of 1 lemon
- 1 teaspoon baking powder
- 280 g all-purpose flour
Instructions
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In a bowl, combine the sugar, a pinch of salt, the oil, the whole egg and the yolk, and lemon zest. Stir with a fork, gradually add ⅔ of the flour and the baking powder until the dough begins to form.
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Transfer the dough onto a work surface and continue to add the remaning flour, whilst working the dough with your hands until you have a smooth even dough (you might need a little less than 280 g). Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with cling film and chill for 30 min.
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Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies.
Notes
• The secret behind a great olive oil shortcrust pastry is choosing a good quality extra-virgin olive oil.
Choose an extra-virgin olive oil that is light, not too acidic or fruity, so that it doesn’t over-power the delicate flavour of the pastry.
• To achieve a perfect melt-in-your-mouth crumbly texture, remember not to overwork the pastry.
This will ensure that the crust remains flaky and delicate and doesn’t turn tough after baking.
• Avoid using cold eggs when making the pastry, as it would lead to a non-homogenous pastry.
Instead, let the eggs sit on the kitchen counter for about 30 minutes before using them.
How to use:
Use this dairy-free pasta frolla to make cookies, pies or the popular Italian jam tart (crostata di marmellata).
Storing tips:
For later use, simply roll the pastry dough into a disk, wrap it with cling film and freeze for up to 1 month.
Nutrition
Calories: 252kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 57mg | Potassium: 36mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Calcium: 36mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
