An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Olive Oil Pie Crust
NUTRITION · PER SERVING80M COOK
CAL 61%·PRO 53%
CARBS 163G53% OF CAL
17G FIBER99G OTHER47G TOTAL SUGAR
FAT 51G37% OF CAL
8G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, flaky olive oil pie crust made in 20 minutes. This easy dough is versatile and perfect as a base for both savory and sweet pies.
componentitalian⚙️ food processordairy freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2¾ cups all purpose flour
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 6½ tablespoons olive oil (light or delicate)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest (optional)
- 2-3 tablespoons water
At a glance
PER SERVING · TIME 80M
CAL 61%·PRO 53%
CARBS 163G53% OF CAL
17G FIBER99G OTHER47G TOTAL SUGAR
FAT 51G37% OF CAL
8G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 329mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 649mg
- Calcium
- 79mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.