This holiday season, treat your guests to a flaky, savory pie crust that’s made with olive oil—no butter required at all (hello vegans!). This incredible recipe is adapted from the culinary school Natural Gourmet Institute, where I received my training. It’s been a staple recipe in my kitchen for years, and it will transform your holiday desserts forever. Promise.
Makes 1 crust
Cook time: 30 to 60 minutes
1 1/2 cups whole wheat pastry flour
3/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
¼ teaspoon baking powder
¼ cup ice cold olive oil
¼ - ½ cup ice cold water, as needed
Preheat oven to 375°F.
Combine dry ingredients in a medium mixing bowl; whisk to mix.
Add oil to flour mixture and cut in with a fork or fingers. Mix lightly until mixture resembles large breadcrumbs.
Add a few splashes of water to mixture at a time, mixing as you go, until the mixture can form together into a loose ball.
Wrap in plastic wrap and refrigerate 15 to 30 minutes.
When ready to use, remove from plastic wrap, roll out flat, and place in pie pan. Chill an additional 30 minutes before filling and baking.