Best Olive Oil Pie Crust Recipes

WHOLE WHEAT OLIVE OIL PIE CRUST

Steps:

• Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I'm not sure how long it took. Probably 3 or 4 hours.).
• Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill. (I left it overnight).
• Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust. I prebaked it before adding the quiche filling.

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.

ITALIAN OLIVE OIL PIE CRUST

Steps:

• Combine flour, oil and salt in a mixer (or in a bowl if you are going to mix by hand). If you are using the mixer you'll need the dough hook-like. Mix for approximately 1 minute.
• Every now and then use a wood spatula to remove the flour from the sides. Add 1 tablespoon at a time of water. Depending on the flour and fats quality/consistency you may need more or less of the indicated water spoons.
• You should proceed slowly and each time you add a spoon, stir for a few seconds and check the mixture to see if it's enough: when the dough starts collecting the flour from the sides of the bowl, it's time to stop watering.
• When you get a dough ball, it's the time to stop the machine (or your tired hands). Work it a few seconds more with your hands (in case you have used the mixer) and wrap it in cellophane or baking sheet.
• Store it in the freezer for 5-10 minutes. If you are cooking in advance, leave it in the freezer and defrost it an hour before you need it. However, you could spread it on the baking pan, wrap it in cellophane and freeze the whole thing.
• You will need the second half to cover the pie (if needed) or for borders or for mini pies. If freezing in the pans don't forget about buttering and flouring. Just take a bit of butter and smear it on the baking pan (walls and edges included) and lightly flour.
• When ready to use fill crust as desired and bake as usual. For a double crust just roll out the other saved and frozen dough. Top your pie as usual.

OLIVE OIL PIE CRUST

Steps:

• In a cup or bowl; place the olive oil in the freezer until it is almost frozen. If you want to speed up this process divide the oil into two cups. Place pre-sifted flour in a bowl add baking powder and salt. Place bowl in refrigerator. In a cup combine water, egg and vinegar; mix well; place in refrigerator. If possible, also place rolling pin and pastry cloth in the refrigerator. When oil is solid, cut it into the flour mixture. Working quickly, mix until it forms uniformly coarse crumbs. Add liquid ingredients gradually, tossing lightly with a fork, until dough sticks together. If dough seems too wet add a little extra flour. Roll out onto a lightly floured pastry cloth. Use as you would use any pie pastry. This recipe makes enough for a 9" double crust pie. While the dough is fairly easy to work with, it is best not to overwork it.