Lesson Summary

The Olive Oil Crust recipe is perfect for tarts, quiches, and pies. This vegan crust is modeled after a shortbread crust but uses olive oil instead of butter, resulting in a flaky and crispy texture. You can make it savory or sweet and even create a gluten-free version with oats.

• 2 cups / 250 g all-purpose flour*
• 1 tablespoon sugar (for sweet crust)
• 1/4 teaspoon salt
• Up to 1/3 cup / 60 ml olive oil
• 1 teaspoon apple cider vinegar
• 1/4 cup - 1/2 cup / 50 - 100 ml water

Directions for making the Olive Oil Crust:

1. Mix the flour, sugar (if using), and salt together.
2. Mix in the olive oil gradually until the mixture is crumbly and fully moisturized.
3. Mix in the apple cider vinegar.
4. Add water gradually until the dough forms a ball without being gooey.
5. Shape the dough into a disc and let it rest for at least an hour.
6. Roll out the crust and shape it into the baking dish, then add the filling or blind bake it.

For a gluten-free option: Substitute oats for the all-purpose flour, grind them into flour, adjust the olive oil and water in the dough, and consider shorter baking times for the oat crust.