Oil-based Pastry Pie

A pie crust made with light extra virgin olive oil, type 2 flour and erythritol sugar that is easy to make and delicious!

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Today I am going to share with you this super easy and quick recipe to make pie crust without butter or shortening. We use, instead, light extra vergine olive oil. When I say light EVO I don’t mean fat-free, just an EVO which has got a lighter flavour, allowing you to use it even in baking without tasting it!

If you cannot find it in the country you live in, you can replace it with standard EVO or with coconut oil.

Instead of sugar we use erythritol, to make this pie crust sugar-free, while the type 2 flour, will give it a more rustic taste!


  • 300 g flour type 2
  • 80 g oil
  • 100 g erythritol
  • zest of 1/2 organic lemon
  • pinch of salt
  • 1/4 tsp baking powder
  • 1 egg + 1 egg yolk
  • fruit jam, as needed

In a bowl whisk egg and egg yolk, Erythritol and oil. Add in the lemon zest

With a spoon first and then using your hands fold in flour, salt and baking powder until you get a smooth dough.

Roll out 2/3 of dough and line it in a baking pan.

Fill it up with your selected jam.

Use the remaining dough to decorate the top with the classic crossed strips

Bake in preheated oven at 180C for 45-50 min.

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.