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Whole Wheat Olive Oil Crust

Nutlike whole wheat and fruity extra virgin olive oil with a judicious amount of mouthwatering saltiness, this recipe makes one totally irresistable pie crust! Be it a tart, a pie, or quiche, you want another and another bite of whatever this flaky dough encases. Even as you’re pressing the dough into the pan, you’ll find yourself nibbling at this whole wheat olive oil crust–it’s that flavorsome.

unbaked Whole Wheat Olive Oil Crust | Letty's Kitchen

If you’re in need of a vegan pie crust—this whole wheat olive oil crust is it. It’s 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.

You’ll love that you can mix up 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.

If you switch out the olive oil and sub in avocado or grapeseed oil, you’ve just make a superb whole grain dessert crust! Spread a thin layer of your favorite preserves on a baked-’til-golden whole wheat oil crust, decorate with colorful fresh fruit, and call it dessert! Savory or sweet, a vegan whole wheat pastry like this 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

Make it a fabulous week–get in the kitchen and cook something delicious!

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4.06 from 17 votes
unbaked Whole Wheat Olive Oil Pastry | Letty's Kitchen
Whole Wheat Olive Oil Crust
Prep Time
10 mins
Total Time
10 mins

For dessert pies, swap avocado or grapeseed oil for the olive oil and add 1 tablespoon of coconut sugar. Makes enough for one (9-inch) tart or pie, or 4 (4-inch) tarts.

Course: Component
Cuisine: Vegan
Keyword: whole wheat, pie crust, vegan
Servings: 8 servings.
Calories: 167 kcal
  • 1 1/2 cups white whole wheat flour
  • 3/4 teaspoon fine sea salt
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons cold water
  1. Preheat the oven to 350°F.
  2. Whisk the flour and salt together in a medium bowl. In a smaller bowl, whisk the oil with the water until light in color, about 15 seconds. (I use a fork right in the liquid measuring cup. 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. 

  3. 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. )

  4. 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.
  5. Pre-bake 20 to 25 minutes to set the crust.  Alternatively, fill with filling and bake immediately without pre-baking.

Nutrition Facts
Whole Wheat Olive Oil Crust
Amount Per Serving
Calories 167 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 218mg9%
Potassium 24mg1%
Carbohydrates 15g5%
Fiber 2g8%
Protein 2g4%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.


  • […] 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

  • Marsha

    Can I substitute whole wheat for white whole wheat? Reply · 15 April, 2018

    • Yes! White whole wheat seems to be getting more difficult to find in stores–whole wheat flour works the same–the crust comes out a bit darker. Reply · 15 April, 2018

  • Mark

    Thanks for this, it was only my second time doing pastry and it came out great. I made it with a tofu, dandelion and onion filling for friends.

    I had two questions:

    1) how long approx do you whisk the oil and water? Eg 30 secs or much longer? Is the idea to emulsify it a bit like mayo?

    2) with a moist filling like tofu, about how long is optimum for cooking the pastry?

    Thanks again, i’ll be using this regularly now and it’ll be by go-to pastry recipe. Reply · 3 September, 2018

    • Thanks Mark, You only need to whisk the oil and water until they hold together and whiten a little, you could say slightly emulsified. I use a fork right in my liquid measuring cup for about 15 seconds. How long you pre-bake the crust will depend on how long the filling needs to cook. If the filling is not going to be cooked in the crust, you want to bake the crust until it’s golden brown. I made a pie this week and because the fruit filling was going to bake in the crust 45 minutes, I didn’t pre-bake the crust. If it’s a shallow tart, no matter the moisture, and you are going to bake the filling for 15 to 20 minutes, then pre-bake the crust until it sets up but before it takes on golden color, about 10 mintues. Reply · 3 September, 2018

      • Mark

        Brilliant, thanks for taking the time for such a full reply. I’d guessed at 40 minutes total cooking time, but actually forgot whilst eating the starter so it got 50+ minutes, it was fine. Reply · 3 September, 2018

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