Olive Oil Pie Crust
This olive oil pie crust is crisp, tender, and lightly sweet with lemon, cardamom, and crushed almonds.
Servings 8 servings
Equipment
- Food processor or hand mixer
- Pie Dish
Ingredients
- 1/2 cup Olive oil extra virgin
- 1 Egg
- 1/4 cup Sugar
- 1 tsp Lemon zest
- 1 tsp Lemon juice
- 1 cup Crush almonds, almond meal or favorite nut
- 2 cups All-purpose flour
- 1/2 tsp Cardamom, ground
- 1/4 tsp Salt
Instructions
- Preheat your oven to 325°F. A lower baking temperature allows the olive oil crust to bake slowly and evenly while developing its crisp texture.
- In a large bowl, whisk together the olive oil, egg, sugar, lemon juice, and lemon zest until the mixture looks creamy and fully combined.This step helps emulsify the olive oil so the crust bakes evenly and holds together beautifully.
- Add the crushed almonds, flour, cardamom, and salt to the bowl.Mix until the dough resembles soft crumbs that hold together when pressed between your fingers. The texture should feel slightly sandy but moist enough to press easily into the pie pan.
- Press about two-thirds of the dough mixture into the bottom and sides of the pie pan using your fingers or the back of a measuring cup.For a rustic crumble topping, reserve the remaining dough. Otherwise, press all of the dough into the pan for a single-crust pie.Because this is a press-in olive oil pie crust, there is no chilling or rolling required.
- Fill the crust with your favorite fruit filling.Scatter the remaining crumble mixture gently across the top and lightly spread with a fork for an even finish.This crust pairs especially well with blueberry, blackberry, cherry, peach, or plum fillings.
- Bake for 40-45 minutes, or until the filling is bubbling and the center feels firm to the touch.The crust should appear lightly golden with crisp edges and a delicate crumble texture on top.Allow the pie to cool slightly before slicing so the crust can fully set.