OLIVE OIL PIE CRUST

Olive Oil Pie Crust image

An alternative to butter or lard based pie crusts. This method works perfect. The trick for freezing the olive oil is from a maker of olive oil and is stated as an Italian Olive Oil Crust.

Provided by Lee Thayer

Categories Pies

Time 2h5m

Number Of Ingredients 9

Ingredients

1/2 c extra light olive oil
1/2 c milk, cold
352 g all purpose flour, 12.4 oz (2 3/4 cups if no scale)
1 tsp salt
ice cold water as needed
FOR A PIE
1 egg, lightly beaten
1 Tbsp water
sugar as needed for fruit a fruit pie

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.