Olive Oil Pie Crust (No Rolling!) *Recipe and photo credit Mamma C*
8 Servings
Ingredients
2 cups all-purpose flour
1 tablespoon granulated sugar (omit for savory pies)
½ teaspoon salt (use ⅓ teaspoon for savory pies)
1 tablespoon granulated sugar (omit for savory pies)
½ teaspoon salt (use ⅓ teaspoon for savory pies)
⅜ teaspoon baking powder
½ cup mild olive oil (Leccino works well)
¼ cup milk (low-fat is fine)
½ cup mild olive oil (Leccino works well)
¼ cup milk (low-fat is fine)
Directions
- Olive Oil Crust Baked Without Filling:Preheat the oven to 450 degrees F. In a 9-inch pie dish, whisk the flour, sugar (for a dessert pie) salt and baking powder. Whisk the milk and olive oil in a measuring cup. Add the liquid to the pie dish. Stir with a fork to blend. When the dough is mixed, gather it into a ball and flatten it into a disk. Press it evenly along the bottom and up the sides of the pie dish to form a crust. Crimp the edges along the inside with two fingers. Poke holes in the bottom of the crust with a fork. Bake at 450 degrees F for 10 minutes or just until golden. (Overbaking will make the crust tough.) Let the crust cool on a wire rack when it's done. Store the baked crust covered at room temperature for up to a day before filling it. Once filled, you may need to refrigerate the pie. Follow the storage instructions for the specific pie you are making.
- To Bake a Filled Crust: Follow the instructions for the pie recipe you're using. While baking, make sure the crust edges don't get too brown. You can cover the crust edges with a pie shield or foil.