If you’re looking for a reliable, fuss-free pastry that skips the butter but still delivers a flaky, tender crust—this olive oil pastry might just become your new go-to. It’s a simple dough made from pantry staples, ready to roll out in under 10 minutes, with no cutting in cold butter or worrying about the temperature of your kitchen.
I started experimenting with olive oil in pastry when I wanted something lighter, easier, and a little more approachable for everyday baking. Unlike traditional pie doughs that rely on butter or shortening, this one comes together with just flour, olive oil, water, salt, and a hint of sugar. There’s no need for food processors or pastry cutters—just a bowl, a spoon, and a little chill time.
One of the best things about this pastry is its versatility. It’s perfect for rustic fruit galettes in summer, savory tarts in winter, or even little hand pies year-round. The olive oil adds a subtle richness without overpowering the filling, and the result is a crust that’s crisp around the edges, tender in the center, and golden once baked.
This pastry also happens to be naturally vegan, making it a great option if you’re baking for guests with dietary needs—or if you simply want something wholesome and dairy-free. It’s a recipe I now turn to often when I want something dependable, especially when I don’t feel like fussing with butter blocks or rolling pins on a hot day.
Below, you’ll find the full recipe with step-by-step instructions, plus a few helpful tips to get the best results. If you’re new to pastry or just want something easy that still feels special, give this a try. I think you’ll love how flexible it is—and how beautifully it bakes up.
Olive Oil Pastry Recipe
Equipment
- Food Processor optional
- Bowl
- Fork
Materials
- 250 g plain flour
- 1 tsp salt
- 2 tbsp caster sugar optional
- 70 ml olive oil extra virgin
- 70 ml cold water
Instructions
- In a large mixing bowl or food processor, combine the flour, salt, and sugar.
- Add the olive oil and mix with a spoon or fork (or pulse in the food processor) until the mixture resembles coarse crumbs.
- Slowly add the cold water, mixing or pulsing just until a dough forms. You may not need all the water—stop when it just comes together.
- Gently bring the dough into a ball. Avoid overmixing or kneading.
- Flatten into a disc, wrap in parchment or beeswax wrap, and refrigerate for at least 30 minutes.
- Roll out on a lightly floured surface or between two sheets of parchment paper when ready to use.
Notes
- Make Ahead: Dough can be made up to 2 days in advance and stored in the fridge, tightly wrapped. You can also freeze it for up to 3 months—just thaw in the fridge overnight before using.
- Texture Tip: For flakier results, make sure your water is ice-cold. You can even chill your flour beforehand on hot days.
- Rolling Tip: If the dough feels too firm after chilling, let it rest at room temperature for 5–10 minutes before rolling.
- Baking Uses: This dough is perfect for galettes, savory tarts, hand pies, and freeform pies. Avoid overly wet fillings to keep the base crisp.
- Vegan Option: This pastry is naturally vegan with no substitutions needed. It works beautifully for plant-based bakes.
- Flavour Variations: Add herbs like thyme or rosemary for a savory twist, or citrus zest for sweet bakes.
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