Olive-Oil Dough for Savory Pies & Tarts

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Preparation info

  • Makes dough for the crust of a

    10- or 11 inch

    double-crust pie or tart
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This dough has a fine tender texture and an excellent flavor that isn’t assertively olive-y. Of course, it’s perfect for any Mediterranean style savory pie or tart, but it can also function well in other recipes. It only takes about 5 minutes to make and has the advantage of being very tolerant if you take a little longer to roll it out, since the oil won’t melt and make the dough sticky and unmanageable, as butter sometimes does. I’m giving you two quantities here, one for a single-crust pie or tart and another for a double crust. The doughs are identical, but the liquid ratio is slightly different in each.


Single-Crust Quantities

  • cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup olive oil
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons water

Double-Crust Quantities

  • 3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup olive oil
  • 3 large eggs
  • 2 large egg yolks


  1. Combine the Hour, sugar, salt, and baking powder in the bowl of a food processor fitted with the metal blade. Pulse several times.
  2. Add the oil, egg(s), yolk(s) and the water, if making the smaller quantity. Pulse repeatedly until the dough forms a shaggy ball. Don’t overmix or the oil might separate from the dough and make it impossible to handle later on.
  3. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Press the dough into a roughly ½-inch (1-cm) thick disk (2 disks for the larger amount) without folding it over on itself.
  4. Follow the instructionsfor rolling dough to fit a pan. With olive-oil dough you can press harder, and you will need to, because this dough is much more elastic than a butter-based dough.


Wrap in plastic and refrigerate until needed. This dough can chill for several days.

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