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)
Olive Oil Whole Wheat Pie Crust (Vegan)
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 1 pie crust 1x
- Category: Quiches and Pizzas
- Cuisine: Healthy
- Diet: Vegan
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.
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
Lastly, if you make this Olive Oil Whole Wheat Pie Crust (Vegan), be sure to leave a comment and 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!
Step-by-Step Guide to Olive Oil Whole Wheat Flour Pie Crust
joann
do i bake this crust first and then add my cooked applefilling . then do i add a lid to my apple pie. Im not sure how to do this
Del’s Cooking Twist
Hello for an apple pie recipe, I suggest you check my recipe here https://www.delscookingtwist.com/american-apple-pie/
Rebekah
Fantastic! Tried to make a whole wheat pastry with oil several times by adapting and it never worked. Thank you for a recipe, fool proof!
M
I needed to add 3 more T water.
Jane
I just used this recipe to make a veggie pie with a vegan cheezy top. The pastry was so easy to make and delicious. The blind bake worked well to keep the pastry crisp. For those of us who want 100% wholegrain it’s a fantastic recipe. Definitely a keeper! Thanks Del.
Delphine Fortin
Thank you, Jane! Very happy you like it! Del
Marie
Could spelt flour work for this recipe?
Delphine Fortin
Hi Marie! I haven’t tried with spelt flour so I’m not too sure about it, but the recipe would probably need a few adjustments. Del
Frances
I really needed a whole wheat pastry dough and didn’t expect this to work-it seems so simple!- but gave it a shot anyway
I’m not kidding, the world of quiches, tarts and pies is now available to me after years of average pastry attempts. This is the best pastry I’ve made, it’s a brilliant recipe and and a versatile technique , I can’t believe its as flaky as it is, it just transformed the quite ok pie filling I made into something rather decent ( I made 1 batch for the base of a deep pie tin, then made half as much as the topper- which reminds me, I made taster dough and it was thin and reminded me of a cracker, yum!)
My mind is reeling with ideas like having cracked black pepper or yeast flakes throughout the dough, having it thin for crackers and normal for pies and whatnot.
I’m definitely going to try your other recipes too now 🙂
Delphine Fortin
Thank you, Frances!! Del
Restu
Hi, are you using Baking Ceramic Pie Crust Weights to pre bake the crust?
I will try to make it for this coming thanksgiving.
Thanks
Delphine Fortin
Hi! You don’t need to use pie weights for this recipe, just prick the bottom and sides of the crust with a fork before baking and that should do the trick. I hope this helps. Happy Thanksgiving! Del
Cathy
I am keen to try this recipe but wonder if I should purchase Plain or Self Raising Whole Wheat Flour?
Thank you!
Delphine Fortin
Hello! Plain whole-wheat flour should be perfect!
Avee Holmes
Hi there, Thank-you, Thank-you Thank-you for this wonderful Vegan, Olive Oil wholemeal pie crust (Shortcrust) pastry recipe. I’ve been attempting to make Wholemeal Shortcrust pastry for many years (I’m 76) and it’s never been successful until now. Your recipe is THE BEST EVER.
Delphine Fortin
Oh thank you so much, I’m so happy you liked it! 🙂
Brenda
Hello! I am planning on making mini vegan chicken pot pies, would this recipe be suitable for the crust? I also have both whole wheat and whole wheat pastry flour, is one better than the other for this recipe?
Delphine Fortin
Hi Brenda! My guess is that it should work (probably best with whole wheat pastry flour in this case) but please be aware that the flavor of your chicken pot pie will be very different due to the use of olive oil. I hope this helps!
Susan
Can you use this recipe for a fruit pie?
Delphine Fortin
Hi Susan! Yes, but I would sub the olive oil for coconut oil, like I did in this recipe: https://www.delscookingtwist.com/vegan-sugar-free-apple-tart/ I hope this helps! Del
Frances Ellul
Can I use this crust as base & cover for the pie ?
Delphine Fortin
Hi Frances! Yes, this crust would work for the base and the cover of the pie. Remember to make a few slits in the center of the top crust before baking to let steam escape. I hope this helps! Del
Roummaan Patel
Hi! I am so eager to try this recipe! Can I do it in advance please? Like a day before I will serve the Mediterranean quiche.
Delphine Fortin
Oh yes absolutely! You can wrap it up in cling film and place in the refrigerator overnight, then using it the following day.
Jessica
Thank you so much for this recipe its really good and easy
Delphine Fortin
So happy you liked it, thanks, Jessica!
Karen Williams
Hi, You have written above ” As a result, you may need to add more flour if the dough is too dry, or more liquid if it’s too wet”. Surely you mean this the other way round. Thanks for the recipes.
Delphine Fortin
Hi Karen! You’re absolutely right of course, let me change it now. Sorry about the confusion! Del