This Olive Oil Whole Wheat Pie Crust is a 100% vegan pie crust and a perfect alternative to a classic butter pie crust. Nutty, wholesome and high in fiber, this healthier pie crust comes together easily and makes a great base for quiches and savory tarts.
My husband makes it all the time and swears it’s the easiest pie crust in the world. Funny enough, when you think that when we first met, David would never make a pie from scratch, arguing that the crust part was too much work and effort, and not so healthy anyway. I tricked him once when I was pregnant and too lazy to bake, and the magic happened on him. We now have quiches and other savory pies on a much more regular basis in our house. He is actually the one volunteering for adding them to the menu now – I love quiches, I can’t complain!
So, I guess I really had to share this basic vegan pie crust with you. If you’re looking for healthy pie crust alternatives, this recipe is the one you need. With just 2 simple ingredients that come together with no effort, this recipe is a no brainer, ready in minutes and super healthy!
A healthy vegan pie crust
There are only 2 simple ingredients involved in this pie crust recipe – olive oil and whole wheat flour – both of them replacing the classic butter + all-purpose flour combination involved in a classic pie crust.
Is this olive oil whole wheat pie crust healthy?
Yes it is. Now let me break down the recipe by ingredient to understand what makes it so healthy, or at least way healthier than a classic butter pie crust.
- Olive oil is used in replacement of butter. It is the fat that holds the dough together. The choice of olive oils makes the pie crust naturally vegan and most importantly dairy-free and as such, cholesterol-free. Olive oil is indeed rich in monounsaturated fats and comes with numerous nutritional properties. This is just perfect for who’s looking for healthier alternatives to their classic pie crust recipe.
- Whole wheat flour is made from grains that have not undergone the heavy processing that separates the fiber-rich elements from the rest of the grain. As a result it has a much higher content of fiber than all-purpose flour. It also has a lower glycemic, which helps regulate your blood sugar after a meal, and contains vitamins in much higher levels (including folate, riboflavin and vitamins B-1, B-3 and B-5).
How to make a whole wheat pie crust from scratch
Making a homemade pie crust often feels overwhelming at first. Also, it’s tempting to give up even before we start and go for a store-bought pie crust instead. But whoever tried both versions before knows that 1/ there’s nothing better than the taste of a homemade pie crust ; 2/ it is way easier to prepare than it seems ; and 3/ there is no ready-to-use whole wheat pie crust available anyway.
So here’s how to make a whole wheat pie crust from scratch:
- Add whole wheat flour in a large mixing bowl, and make a well in the center.
- Pour in olive oil and water in the center.
- Stir in, in a circular pattern, starting from the center and slowly incorporating more flour from the sides as you go.
- Add more water if needed, until the dough comes together into a ball.
- Let sit at room temperature while you’re preparing the ingredients for the filling.
- Then, roll out the dough into a large circle and line a pie dish with the crust.
- Pre-bake the crust, or add the filling and bake it all at once at 410°F (210°C).
The choice of whole wheat flour
There are two main types of all wheat flours:
- Whole wheat flour has a rich color, hearty taste, and coarse texture most of us associate with whole grains.
- White whole wheat flour looks and taste more like those made with all-purpose flour.
Can I substitute whole wheat flour for white flour in pie crust? Absolutely! I usually replace whole wheat flour with all-purpose flour in a 1:1 ratio. But keep in mind that all flours have different densities (especially North American flours, that are stronger than the European ones). As a result, you may need to add more water if the dough is too dry, or more flour is it’s too wet and sticky. In the end, you aim for a smooth, compact ball of dough.
The result once it’s baked!
This is how a this olive oil whole-wheat pie crust looks like once it’s baked. I used it here for my Mediterranean Vegetable Quiche with Feta Cheese, my Chestnut and Mushroom Tart and I previously used it in this recipe too (don’t mind the old pics of the second one, this recipe is still delicious).
Note that if I recommend you pre-bake the crust for about 10 minutes before adding the filling for best results and crispy edges, the recipe also works if you bake it all at once with the filling. So if you run out of time, just skip the pre-baking part and I promise it will be just fine.
More quiche recipe ideas with this crust
Again, this olive oil whole wheat pie crust could be used as a substitute to any butter pie crust you use for your quiche recipes (as long as they do not involve sugar). Here are a few recipe ideas for inspiration:
- Spinach and Mushroom Quiche
- Beetroot and Blue Cheese Quiche
- Zucchini and Blue Cheese Tart
- Salmon and Zucchini Ricotta Pie
- Leek Quiche with Comté Cheese
- Curried Carrot Quiche
To go further, you could also adapt this pie crust for a sweet tart recipe. For instance, it works wonder as a base for this Vegan Sugar-Free Apple Tart and you could also use it for this Lavender Apricot Galette.
Other dough recipes you should try:
- 100% Whole-Wheat Pizza Dough (a readers’ favorite)
- Puff Pastry From Scratch (with a step-by-step tutorial)
Lastly, if you make this olive oil whole wheat pie crust, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
This Olive Oil Whole Wheat Pie Crust is a 100% vegan pie crust and a perfect alternative to a classic butter pie crust. Nutty, wholesome and high in fiber, this healthier pie crust makes a great base for quiches and savory tarts.
- 2 cups (240g) whole-wheat flour
- 1 pinch salt
- 1/3 cup + 1 Tablespoon (100 ml) olive oil
- 1/3 cup + 1 Tablespoon (100 ml) water, lukewarm
- Preheat the oven to 410°F (210°C) and grease a 9 to 11-inch (23 to 28 cm) pie dish or tart pan with oil. Set aside.
- In a large bowl, mix all the ingredients for the crust with a wooden spatula until they stick together and form a thick dough. Cover the bowl with a cloth and let sit at room temperature for 5-10 minutes.
- Roll out the dough into a large disk, and carefully transfer into the prepared pie dish.
- Pre-bake the crust for about 10 minutes, then add the fillings of your choice for a savory tart or quiche and bake again according to quiche recipe instructions.
Keywords: Whole Wheat Olive Oil Pie Crust
Step-by-Step Guide to Olive Oil Whole Wheat Flour Pie Crust