Olive Oil Pie Crust, in the style of Rhubarb Pie!

We are always striving to find healthier ways to create our favorite foods, and replacing many of the more common oils, such as butter, shortening, vegetable and canola oils, with a much more healthy oil, olive oil! What's better, we have so many delightful flavored Extra Virgin Olive Oils here at Spice Traders that it makes experimenting even more rewarding!

Rhubarb cubed and ready to go, with some pears on top!

This week Bill harvested the large rhubarb bush in the back of our Plantland lot, and brought me in a bounty of the colorful red and green stems with their giant leaves! So I was inspired! Off to create a healthier version of the traditional Rhubarb Pie! My goal was to replace all the oils in the crust with healthy oils, avoiding all the saturated and trans fats found in most crusts. Because, let's be honest, the crust is the most delicious, but the most naughty part of the pie, right?

To begin the olive oil crust process, I first pre-measured my oil in a measuring cup, blended the oils, poured in a smaller container and placed in the freezer for 3-4 hours. There were several different recipes and methods I found, and the one I chose incorporated coconut oil as well as EVOO. I chose this because coconut oil is another very healthy oil that is solid at room temperature, and this characteristic would help thicken the olive oil. I also used a small amount (about 1-2 Tbs) of Meyer Lemon EVOO with the regular EVOO (Arbequina is our traditional flavor). This added a wonderful hint of bright citrus flavor to the crust.

While your oil is freezing, mix together the flour, salt and baking powder. Place this mixture in a mixing bowl in the fridge to chill as well.

After my oil had solidified in the freezer, I removed the small container from the freezer, warmed the bottom in my hands for a few seconds, and popped the block of solid oil in my food processor, breaking it up a bit. (If you use 100% oil, it might have a consistency similar to honey once you  freeze it for a few hours.) Another tip I read, it would be helpful to place the blade and jar of your food processor in the freezer for 30 minutes or so before using it. Keeping the ingredients as cold as possible is the key to making this crust work.
With the frozen oil in the cold food processor, I then added the cold flour mixture. Pulse to mix. Then and 1/2 cup water (poured out of a glass of ice water) and 1 Tbs vinegar. Pulse in food processor until the mixture forms a dough ball.

Filled Rhubarb Pie

Wrap the ball of dough in plastic wrap and place in the fridge for 1 hour. During this hour is when you prepare your pie filling so it is ready to go once you have your dough rolled out. Turn your oven on to preheat when you remove your dough from the fridge to roll out, so it's hot and ready for you once the pie is put together.

 Once chilled, place ball on counter top between two large pieces of plastic wrap. Roll out dough to 1/8" thickness. Once rolled out, place pie plate upside down over dough and cut at least 1" outside the edge of the pie plate. Next use the plastic wrap to invert the dough into the plate and gently push down the edges. Trim dough to cover the outside edge. Next, return remaining dough in between the plastic sheets and roll out again for the top of the pie. Fill your pie crust with your pre-made filling and top with the rolled out dough. Place in oven and cook according to directions, often at a high temp for 15 minutes, and then lowering for 45 minutes.

Olive Oil Pie Crust


2/3 c olive oil (I used 1/3 c melted coconut oil, 2 1/2 Tbs olive oil, 2 1/2 Tbs Meyer Lemon EVOO)
2 1/2 c white flour (or I used 1 c white flour and 1 c whole wheat flour)
1 tsp salt
1 tsp baking powder
1/2 c ice water
1 Tbs vinegar

Mix oils if blending, place in container with a wide mouth, and freeze for 3-4 hours. Place food processor and blade in freezer. Mix flour, salt and baking powder. Place in freezer for 30 min or so. Once oil is chilled, pop out of container and into chilled food processor. Break up if solid. Add chilled flour mixture and pulse until small balls form. Next add ice water and vinegar and pulse until a large dough ball forms. Wrap ball in plastic wrap and refrigerate 1 hr. Roll out dough in between plastic wrap layers to 1/8" thickness. See above for more detailed instructions.

Rhubarb Pie with Cardamom and Nutmeg


4 c chopped rhubarb
1/2 c chopped pear (I used canned, or you can use strawberries)
splash of STM Honey Wine or other sweet alcohol such as brandy or rum (OPTIONAL)

1 c sugar ( I used coconut sugar)
1/4 tsp STM cardamom, ground
1/8 tsp STM fresh nutmeg, grated
6 T flour (or 4 T whole wheat flour)

Preheat oven to 450 degrees when you start rolling out your crust. Mix sugar, spices and flour. Sprinkle 1/4 c of mixture over bottom of pie crust. Top with chopped rhubarb and pear (or strawberries) splashed with Honeywine or rum (optional). Sprinkle remaining sugar mixture over rhubarb. Top with pie crust, sealing edges and cutting slits in top.

Bake on the lowest rack of the oven. Cover edges of crust with foil. Bake at 450 degrees for 15 minutes. Remove foil and reduce heat to 350 for another 40-45 minutes. Allow to cool. Serve warm or cold.

We devoured it at all temperatures here at Spice Traders, for breakfast, lunch and dinner!