OLIVE OIL PIE CRUST

OLIVE OIL PIE CRUST image

Yield 2 crusts

Number Of Ingredients 7

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.667 cups EVOO
2.5 cups all purpose flour
0.5 teaspoons salt
0.5 teaspoons baking powder
0.5 cups ice water
1 egg
1 tablespoon white wine vinegar

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.