Traditional pie crusts can be difficult and fiddly to get right. This recipe makes a lovely, flakey crust and comes together much easier than a traditional butter or lard crust. As with any pastry, be careful not to overwork the dough, or it will turn out chewy and tough. Rolling the dough out between sheets of wax paper eliminates the need for extra flour to prevent sticking, which helps keep the finished product tender and flaky. Use the most mild EVOO we carry to prevent the crust from taking on too much of an olivey flavor, or choose one of our many delicious flavored oils. D'Olivo Lemon Fused Olive Oil makes a bright crust for a berry pie, and D'Olivo Wild Mushroom & Sage Olive Oil is out of this world in the crust for a turkey pot pie.



2 and 1/2 cups all-purpose flour

1 teaspoon salt

2/3 cup Mild D’Olivo Ultra-Premium Extra Virgin Olive Oil

6 tablespoons ice cold water



In a medium mixing bowl, combine flour and salt. In a separate mixing bowl, combine the mild D’Olivo UP EVOO and 5 tablespoons of ice-cold water. Do not mix the liquids together.

Add liquids to the flour and salt mixture. Stir with a fork until dough forms a ball. If dough is very crumbly and will not hold, add 1 tablespoon of ice water. Do not worry if the dough is not totally cohesive, as some crumbles may exist.

Divide dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.

For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (marble works best) to roll out until it reaches 12 inches in diameter.

Carefully peel off the top wax paper. Invert the pie crust into a pie plate and carefully peel off the remaining sheet of wax paper. If the pie recipe calls for a lid, repeat rolling steps with other half of dough.

If pie recipe does not call for a lid, remaining dough can be frozen in an air-tight container, such as a re-sealable plastic freezer bag. Let frozen dough thaw fully in refrigerator before using.

Bake according to pie recipe.a

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