Make a fantastically tender, butter-free pie crust that is perfectly suited for all your pies any season!
Think savoury Mushroom-Sage Infused Olive Oil for your next quiche crust like the one used in our Roasted Asparagus Quiche pictured, or try our Butter Infused Olive Oil for a gorgeous pecan pie crust!
2 ½ cups unbleached all-purpose flour
1 tsp salt
1 large egg, beaten (chilled)
⅔ cup Olive the Best Ultra Premium extra virgon olive oil, chilled for 1 hour prior to use
5 tbsp ice cold water (1 tablespoon reserved)
1Combine flour and salt in a large bowl or the bowl of a food processor.
2In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine.
3Pour in the olive oil but don't mix it into the other liquids.
4All at once, pour the liquids into the flour and salt mixture. Stir with a fork or pulse in the bowl of a food processor until a rough ball forms; add additional tablespoon(s) of ice cold water if necessary, until the dough begins to hold together. Do not overwork it. It’s totally fine if the dough is not totally cohesive.
5Divide the dough into two equal balls. Cover with plastic wrap or place in an airtight container and let them rest in the fridge for at least 20 minutes.
6For one pie crust, place the dough ball between two pieces of parchment paper and roll out to 12" or enough to fit the pie plate.
7Carefully peel off the top layer of parchment paper and invert the pie crust into a pie plate. Then gently peel the parchment paper off the dough.
8Recipe makes enough for 2 - 12" pie crusts which will fit a standard 9” pie plate.
Ingredients
2 ½ cups unbleached all-purpose flour
1 tsp salt
1 large egg, beaten (chilled)
⅔ cup Olive the Best Ultra Premium extra virgon olive oil, chilled for 1 hour prior to use
5 tbsp ice cold water (1 tablespoon reserved)
Directions
1Combine flour and salt in a large bowl or the bowl of a food processor.
2In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine.
3Pour in the olive oil but don't mix it into the other liquids.
4All at once, pour the liquids into the flour and salt mixture. Stir with a fork or pulse in the bowl of a food processor until a rough ball forms; add additional tablespoon(s) of ice cold water if necessary, until the dough begins to hold together. Do not overwork it. It’s totally fine if the dough is not totally cohesive.
5Divide the dough into two equal balls. Cover with plastic wrap or place in an airtight container and let them rest in the fridge for at least 20 minutes.
6For one pie crust, place the dough ball between two pieces of parchment paper and roll out to 12" or enough to fit the pie plate.
7Carefully peel off the top layer of parchment paper and invert the pie crust into a pie plate. Then gently peel the parchment paper off the dough.
8Recipe makes enough for 2 - 12" pie crusts which will fit a standard 9” pie plate.
Super Tender Olive Oil Pie Crust
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