Olive Oil Pie Crust Recipes

OLIVE OIL PIE CRUST

Steps:

• 1. One hour before you plan on using the pie crusts, measure out the olive oil and pour into a small plastic container and place in the freezer until solid, 1 to 1 1/2 hours. About 45 minutes after the oil goes into the freezer, preheat your oven to 180 C (350 F). Measure 1/2 cup and poured that in a 1 cup measuring spoon and placed that in the freezer.
• 2. In a mixing bowl, add the flour and salt and whisk together. In a measuring cup, add the milk and the oil from the freezer (the oil will chill the milk). The oil is in the white cup, it will be a solid color and firm, scoop that out and add to the chilled milk.
• 3. Add the milk and oil all at once to the flour and mix with a large sturdy fork until well mixed into to a shaggy sticky ball. If the mixture is too dry, mix in 1 tablespoon of ice cold water until the dough comes together. Divide mixture in half and shape each half into a thick flat disk.
• 4. Wrap each with plastic wrap and place in the fridge to chill for at least 15 minutes. Don't have plastic wrap, just put each half in a zip lock bag and pat down to a disk shape.
• 5. Lightly flour your work surface, unwrap a disk of dough and roll out to desired thickness, place in your pie dish.
• 6. Add prepared fillings of your choice.
• 7. Roll out the second disk of dough and place on top of the pie, or you can cut strips to make a lattice, or cut shapes to place on top of the pie. Flute the edge as desired.
• 8. In a small bowl, mix the egg and 1 tbsp of water, brush the top crust with the egg wash, and sprinkle with some sugar for fruit pies.
• 9. Bake until the crust is golden brown. Remove from oven and allow to cool for 30 minutes or more.
• 10. Slice, serve, and enjoy.

HOW TO MAKE A PERFECT OIL PIE CRUST

Steps:

• Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.
• Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).
• Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.
• For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.
• Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough.
• Bake the pie dough according to pie recipe.

WHOLE WHEAT MEDITERRANEAN PIE CRUST

Steps:

• In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
• Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
• Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.