WHOLE WHEAT OLIVE OIL PIE CRUST

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Whole Wheat Olive Oil Pie Crust image

From http://www.flickr.com/photos/daffodillanepresses/353251559/page2/ Not at all flaky but tender and tasty. Perfect for Quiche!

Provided by Yummy Tummy

Categories     Dessert

Time 40m

Yield 1 Double crust pie, 8 serving(s)

Number Of Ingredients 6

2/3 cup extra virgin olive oil
2 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup ice water
1 tablespoon vinegar

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.

Nutrition Facts : Calories 287.3, Fat 18.9, SaturatedFat 2.6, Sodium 337.3, Carbohydrate 27.1, Fiber 4, Sugar 0.1, Protein 5

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