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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Olive Oil can be substituted for butter even in making a pie crust. Ingredients:
2/3 cup of olive oil |
2 1/2 cups unbleached flour |
1/2 tsp salt |
1/2 tsp baking powder |
1/2 cup ice water |
1 egg |
1 tbsp of vinegar |
Directions:
1. Place oil in the freezer until it is almost frozen. If you want to speed up this process divide the oil in two cups. Place pre-sifted flour in a bowl add baking powder and salt. Place bowl in refrigerator. In a cup place water, egg and vinegar, beat and then place in refrigerator. If possible place rolling pin in fridge, also.
2. When oil is of the right consistency, cut it into the flour mixture. Working quickly, mix until it forms uniformly course crumbs.
3. Add the liquid ingredients gradually, tossing lightly with a fork, until dough sticks together.
4. If dough is too wet add a little extra flour. Roll out onto floured surface. Use as you would use any regular pie pastry.
5. This recipe make enough for a 9 double crust pie. This dough is fairly easy to work with, but is best not overworked.
6. For baked pie shell prick all sides, bottom and edges of crust.
7. Add pie plate in center to reduce shrinkage.
8. Bake at 400 degrees F about 10 to 15 minutes
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