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Whole Wheat Olive Oil Crust

Nutlike whole wheat and fruity extra virgin olive oil, with mouthwatering saltiness, it’s totally irresistible. Tarts, pies, and quiches—you want just one more bite of whatever this flaky dough encases. Even when pressing the dough into the pan, you’ll be tempted to nibble this whole wheat olive oil crust–it’s that flavorsome.
unbaked Whole Wheat Olive Oil Crust | Letty's KitchenThis is my go-to whole grain crust for savory tarts, the ones made in the fluted tart pans with removable bottoms. People go crazy over the flavor and the flaky texture. If you’re in need of a vegan pie crust—this whole wheat olive oil crust is it.

You can make the 4-ingredient dough and use it right away. With an oil crust there’s no delay, compared to pie dough made with butter, which needs to rest at least 20 minutes before you can roll it out.

You don’t need a rolling pin, just press the dough into the pan with your fingers. It’s fragile and a bit crumbly to work with, but holds its shape once baked. Sometimes I’ll start out by rolling the dough between 2 sheets of parchment paper, like for this spinach and goat cheese upside down quiche or these individual spinach and blue cheese tarts.

Switch out the olive oil, and sub in canola oil, for wonderful whole grain dessert crusts. Spread a thin layer of your favorite preserves on a baked-till-golden canola oil crust, cover with colorful fruit, and call it dessert! Savory or sweet, whole wheat pastry made with oil rocks the house.

ingredients for Whole Wheat Olive Oil Crust | Letty's Kitchen

Whole Wheat Olive Oil Crust recipe details:

Whole Wheat Olive Oil Crust with herbed goat cheese filling | Letty's Kitchen

Wishing you a fabulous weekend–get in the kitchen and cook something delicious!

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5 from 1 vote
unbaked Whole Wheat Olive Oil Pastry | Letty's Kitchen
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Whole Wheat Olive Oil Crust

For dessert pies, swap grapeseed oil for the olive oil and add 1 tablespoon of coconut sugar. 

Ingredients
  • 1 1/2 cups white whole wheat flour
  • 3/4 teaspoon sea salt
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons cold water
Instructions
  1. Whisk the flour and salt together in a medium bowl. In a smaller bowl, whisk the oil with the water until light in color. Immediately and all at once, pour the mixture over the flour and stir with a fork until all of the flour is mixed with the liquids. Work gently with your hands until the dough holds together. (Add a bit more water, a teaspoon at a time, if needed, but be careful--too much moisture takes away from the flaky texture. Know that the dough will always be crumbly but will become a beautiful pastry once in the pan. )

  2. Preheat the oven to 350°F.
  3. Press the dough evenly on the bottom and up the sides of a 9-inch fluted tart pan with a removable rim, patching in the thin spots with dough you pull from where there is more. Use your thumb to break off the excess dough at the top edge, and make sure there is ample dough up the sides for study edges.
  4. Pre-bake 20 to 25 minutes to set the crust.  Alternatively, fill with filling and bake immediately without pre-baking.

7 comments

  • […] crust. Dollop on soft and tangy goat cheese and pour an egg/milk mix over it all. Bake it in the whole wheat olive oil crust I posted last week. My salty flaky mouthwatering press-in whole wheat and olive oil crust is one […] Reply · 13 June, 2016

  • I’m looking forward to making this crust. Like you, I prefer using white wheat for the flavor and texture. Reply · 29 June, 2016

    • Thanks Valerie. I think you will love it! Reply · 30 June, 2016

  • Tanya

    Hi! I have two questions. 1) at what temp do you prebake the crust? 2) would this crust also work in a pie pan? (I don’t have a tart pan). Thanks! Reply · 4 September, 2016

    • Hi Tanya,
      Thanks for the note. I updated the recipe to include: Pre-bake the crust at 350°F. Yes you can form this crust in a pie pan. I do that when I make quiche or regular pies. Reply · 7 September, 2016

  • Tracy Eveland

    This crust was easy to prepare, tasty, and had a great texture. It was perfect for quiche. I will not be rolling out pie crust again, thank you for this amazing recipe:) Reply · 11 June, 2017

    • Thank you Tracy. Don’t you just love the nutty flavor too? Reply · 11 June, 2017

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