Olive Oil Pie Crust

Olive Oil Pie Crust

Bertolli, United States.
An alternative to butter or lard based pie crusts.
Prep Time 15 minutes
Passive Time 1 hour
Total Time 1 hour 15 minutes
Cuisine Italian
Servings 2 pie crusts

Equipment

  • Oven
  • Pie Dish (8 or 9 inch)

Ingredients
  

  • ½ cup extra light olive oil
  • ½ cup milk
  • 352 grams all purpose flour, 2¾ cups if not using a scale, (12.4 oz)
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • sugar, as desired, for fruit pies
  • cold water, as needed

Instructions
 

  • 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 hour. About 30 minutes after the oil goes into the freezer, preheat your oven to 180° C (350° F).
  • 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).
  • Add the milk and oil all at once to the flour then cut mix with a large sturdy fork or pastry cutter until well mixed to form a shaggy ball, if the ball is not forming, add a tablespoon of cold water and mix in until you get the right consistency. Divide mixture in half and shape each half into a thick flat disk.
  • 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.
  • Lightly flour your work surface, unwrap a disk of dough and roll out to desired thickness, place in your pie dish.
  • Add prepared fillings of your choice.
  • 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.
  • Brush the top crust with the beaten egg, and sprinkle with some sugar for fruit pies.
  • Bake until the crust is golden brown. Remove from oven and allow to cool for 30 minutes or more.
  • Slice, serve, and enjoy.

Notes

Low cost.
Used in Recipes Listed on this Site:
  1. Great idea, I think I can tweak it to go with my keto diet, replace the wheat flour with almond flour and replace milk with heavy cream…Just have to come up with a suitable filling….Maybe cheesecake filling or something…

    • Lee

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      The Real Person!

      Author Lee acts as a real person and verified as not a bot.
      Passed all tests against spam bots. Anti-Spam by CleanTalk.

      Thanks, Brian, for keto, go with a lard pie crust, best there is! But for a filling, think a meat pie 😉

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