Olive Oil Pie Crust
An alternative to butter or lard based 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:
- Pear Pie, made it, GO-TO recipe.
- Ham & Swiss Broccoli Quiche.
- Chicken Pot Pie, made it, GO-TO recipe.
- Mushroom Pie, made it, GO-TO recipe.