Olive Oil Shortcrust Pastry (Dairy-Free, for Quiche or Pie Crust)

This Olive-Oil Shortcrust Pastry is such a simple, useful recipe to have on hand. It’s completely dairy-free and made in 5 minutes, with just five everyday ingredients: flour, olive oil, water, salt, and baking powder. No butter, no fuss. Swapping in wholewheat flour and olive oil adds extra fiber and heart-healthy fats, and you can stir in seeds or herbs if you want a little more flavor. The dough comes together in one bowl with no resting time and bakes up golden and crisp, with just the right amount of bite. It’s perfect for savory pies and galettes. This crust is a serious game changer, so easy to make, and budget friendly, you’ll never get store-bought again!

Why I love this recipe (as a nutritionist)

• Whole grains: Using a mix of white and wholewheat flour adds fiber and nutrients
• Olive oil-based: Swap saturated fats from dairy, for healthy fats and polyphenols
• No dairy, no egg: A great inclusive base for various dietary needs
• Minimal ingredients: Just 5 core ingredients, all easy to find
• Freezer-friendly: Make extra and freeze one for later, it defrosts beautifully

Ingredient notes

• White flour: Helps keep the texture light and flaky
• Wholewheat flour: Adds structure, fiber, and a nutty flavor
• Olive oil: Replaces butter to keep it dairy-free with healthy fats
• Baking powder: Not an ingredient you will traditionally see in this kind of crust, but with the addition of wholewheat flour, it helps to keep the crust a little airy
• Flaxseed: Adds fiber and looks nice visually (can be swapped for sesame seeds)
• Fresh thyme: Optional, but adds such a lovely aroma and flavor (can be swapped for dried herbs or fresh rosemary)

How to make this recipe (summary)

Mix your flours, salt, baking powder, flaxseed, and thyme in a large bowl. Add the olive oil and water and stir until just combined.

Knead the dough on a floured surface until smooth. Shape into a ball and roll out until about 1/12″ (0.2 cm) thick.

Transfer the dough to a lightly oiled tart pan. Press into base and sides, removing excess overhanging dough, and prick the bottom with a fork.

View recipe card below for detailed instructions.

Variations and tips

• Use fresh or dried herbs: Dried oregano or fresh rosemary also work well
• Try it sweet: Omit thyme and salt, and add a touch of sweetener for sweet pies
• Double the batch: Freeze half of the dough for another day, let it thaw naturally (do not microwave)
• No tart pan? Use the dough as a galette base directly on a lined tray
• Need some filling ideas? Try our Mediterranean Vegan Quiche.
• If you like this recipe, you’ll also love our Caramelized Onion Mushroom Galette, or Pesto Tomato Galette.

Why you’ll love this 5-minute nourishing quiche crust TLDR

• Fast to prep
• Budget-friendly
• Freezer-safe
• Wholegrain
• Dairy-free

Olive-Oil Shortcrust Pastry (For Quiche or Pie Crust)

Favorite

A quick and budget-friendly quiche or pie crust made with simple pantry ingredients, ready in just 5 minutes.

PRINT RECIPE PIN

Prep Time : 10 minutes mins

Cook Time : 20 minutes mins

Total Time : 30 minutes mins

Equipment

• large bowl
• Rolling Pin
• Quiche and Tart Pan
• spatula

Servings 6

Ingredients

• ▢ 4.2 oz (120 g) white flour
• ▢ 3.5 oz (100 g) wholewheat flour
• ▢ ¼ cup (60 ml) olive oil
• ▢ ¼ cup (60 ml) water
• ▢ ½ tsp (2.3 g) baking powder
• ▢ ½ tsp (3 g) sea salt flakes

Optional Seasonings

• ▢ 1 tsp flaxseed
• ▢ 2 tsp fresh thyme

Instructions

• In a large bowl, add the flours, olive oil, water, salt, flaxseed, and thyme (if using). Mix roughly with a spatula until just combined.
• Transfer the dough to a lightly floured surface and knead for a minute until smooth. Shape it into a ball, sprinkle a little flour on top, then gently roll it out with a rolling pin until flat, about 1/12” (0.2 cm) thick.
• Lightly spray or brush a tart dish with olive oil. Carefully transfer the rolled dough to the tart dish (I used a 9.5-inch / 24 cm dish) and gently press it into the base and sides. If your dish has sharp edges, flatten the overhanging dough with your fingers to remove the excess, or trim it with a knife.
• Gently prick the base of the dough with a fork about 8 times. It’s now ready for your favorite toppings. Alternatively, this dough can also be used as a galette base. No tart dish needed.

Notes

For precision, use a kitchen scale. If you only have cups, use 1 cup white flour and about ⅞ cup wholewheat flour.

Video

Nutrition Information Nutrition Information

Per Serving/Portion

Calories 215 kcalCarbohydrates 25 gProtein 4 gFat 10 gSodium 235 mgFiber 3 gVitamin A 1 IUCalcium 38 mgIron 2 mg

FAQ

• Can I freeze it? Definitely, freeze it rolled out in the tart dish or as a dough ball. Make sure to let it thaw naturally (do not microwave to speed up the process)
• Do I need to pre-cook the crust? I don’t, but if your fillings are very wet, you might. I usually bake it with the fillings for 30 to 35 minutes at 350F (180C)
• What size tart dish should I use? This amount fits a 9.5-inch (24 cm) tart or pie dish.