italian olive oil pie crust

How To Make italian olive oil pie crust

• 1

  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.
• 2

  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.
• 3

  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.
• 4

  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.
• 5

  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.
• 6

  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.
• 7

  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.
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