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

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

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME20

TOTAL TIME30

Servings 6

Course Base, Savory

Cuisine Plant-Based

Keyword easy quiche crust, homemade tart crust, olive oil crust, plant-based baking, vegan pie dough, wholewheat quiche base

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.

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