Great chefs don’t take shortcuts – even the pie crusts are created from scratch. So this year for Thanksgiving, follow their example and make your pie crusts at home. There’s no need to purchase store-bought crusts when you can easily make your own heart-healthy pie crust with Olinda Extra Virgin Olive Oil.

This crust is delicious in sweet or savory dishes. For a sweet treat, try it with a nut-based dessert. We love it in this espresso-laced version of pecan pie from Food and Wine Magazine. Or for a perfect do-ahead brunch dish, try it with one of these delicious quiche ideas from the New York Times. Either way you fill this olive oil pie crust, you’re going to love it.

Ingredients:

1 1/2 cups all purpose flour

2 tablespoons granulated sugar

6 tablespoons Olinda Extra Virgin Olive Oil

6-8 tablespoons cold water

Method:

  1. Combine the flour in a mixing bowl with the sugar and a pinch of salt.

  2. Add the olive oil and stir to combine.

  3. Add the water, one tablespoon at a time until the dough starts to come together. You may not need all the water.

  4. Lightly knead the dough until it starts to form a ball.

  5. Form the dough into a thick disk and refrigerate for at least 1 hour.

  6. The dough is ready to be used in savory or sweet pies and tarts.