Olive Oil Pie Crust
1/2 cextra light olive oil
1/2 cmilk, cold
352 gall purpose flour, 12.4 oz (2 3/4 cups if no scale)
·ice cold water as needed
FOR A PIE
1egg, lightly beaten
·sugar as needed for fruit a fruit pie
How to Make Olive Oil Pie Crust
- 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.
- 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.
- Lightly flour your work surface, unwrap a disk of dough and roll out to desired thickness, place in your pie dish.
- 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.
- 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.
- Slice, serve, and enjoy.