Some of us are looking for healthier versions of favorite desserts.  This crust recipe is based on olive oil and, while I've never made it myself, a friend says you don't taste the olive oil at all and it makes a delicious crust.  Let me know what you think!

Olive Oil Pie Crust

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  • Prep Time: 15 minutes plus chilling


For one 9" deep dish pie plate (double crust):

olive-oil spray the pie plate then dusted with flour

2 c.     flour, sifted

1 ¼ t.  salt

2/3 c.   olive oil, extra virgin (less acidic)

3 T.    cold skim milk

2         egg whites (or ¼ cup of egg white liquid)


1.  Mix dry ingredients together.

2.  Mix liquids together and whip with a fork or whisk until creamy.

3.  Pour liquids into dry mixture (all at once). Stir until no more flour is loose.

4.  Take half and roll between sheets of wax paper for top crust. Take other half and distribute in pie pan with the fingers.   

5.  Chill both parts well.

6.  For berry pies, add 1 TBS olive oil on surface of lower crust for each can of berries (or equivalent).

7.  Flip top crust onto pie. Cut edges, roll under or flute, prick steam holes.

8.  Bake @ 475 for 10 minutes, then 350 for 35 minutes (at sea level, so adjust accordingly) or until golden brown.

Baker’s Notes and Tips and Tricks

I wonder what purpose the extra tablespoon of olive oil inside the bottom crust serves?  If you try this recipe, let us all know what you did and how it worked!

Recipe Submitted By

Rebecca Dakota

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