Olive Oil Pie Crust – a delicious recipe with flour, sugar, salt, olive oil, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the flour, sugar, and salt in a 9 inch pie plate and stir fork to blend.
2
Drizzle the oil and milk over the mixture, and lightly toss it with the fork or your fingertips until crumbly.
3
Pinch the mixture together; if it is too dry and crumbly, add a few more drops of milk.
4
With the back of a spoon or your fingers, press or pat the dough evenly over bottom and up the sides and rim of the pie plate, taking care not to build it up in the corners.
5
To crimp the edge, either press the floured tines of a fork onto the dough on rim, or pinch the dough into a fluted pattern with your fingers.
6
Refrigerate the crust for at least 30 minutes.
292
kcal
Calories
20
g
Fat
24
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup flour, all-purpose unsifted, 1/2 teaspoon sugar, 1/2 teaspoon salt, ⅓ cup olive oil, and more.
Yes, Olive Oil Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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