This Olive Oil Pie Crust isn’t sacrificing any flavor or texture.  It’s easy to make, delivers all the flaky, rich deliciousness you want from a savory pie crust.  I’m sure that once you give it a try, you’ll be glad you did!

Ingredients (Makes a double crust)

  • 2 2/3 cups flour
  • 1 tsp. salt
  • 2/3 cup Iliada Kalamata PDO Extra Virgin Olive Oil
  • 6 Tbsp. milk


  • Mix the flour and salt in a mixing bowl.
  • Cut the extra virgin olive oil into the flour/salt mixture with a pastry cutter (No need to chill or freeze the olive oil – you’ll just cut it into your dry ingredients just like you do butter or shortening).
  • Add the milk, and mix it in with a fork until combined.
  • Roll half the dough out between sheets of wax paper.  This recipe is a little wetter than a typical pie dough, but it’s still easy to work with when you place it between two sheets of wax paper
  • Peel the top sheet of wax paper off the rolled dough and flip the crust over into the pan.
  • Remove remaining sheet of wax paper.
  • After you’ve filled your pie crust, repeat this rolling process for the other half of the dough.
  • Seal edges of crusts and cut vents in top.
  • Bake as usual, depending on the type of pie you are making.