On Tap Oil & Vinegar Recipe Detail

Tender Olive Oil Pie Crust

with Butter Olive Oil or Mushroom-Sage Olive Oil

Try as a base for the Roasted Asparagus Quiche (pictured) with Mushroom-Sage Olive Oil, or using Butter Olive Oil for Pecan Pie or Apple Pie Crusts.

Ingredients:

• 2 1/2 cups unbleached all-purpose flour
• 1 tsp salt
• 1 large egg, beaten (chilled)
• 2/3 cup olive oil, chilled 1 hour prior to use
• 5 Tbsp ice cold water, divided

Directions:

Combine flour and salt in large bowl or bowl of food processor. In separate bowl, combine 4 Tbsp ice-cold water with chilled beaten egg and whisk to combine. Pour in olive oil but don't mix it in.

All at once, pour liquids into dry ingredients. Stir with fork or pulse in bowl of food processor until rough ball forms. Add additional Tbsp(s) of ice cold water if necessary, until dough begins to hold together. Do not overwork. It’s fine if dough is not totally cohesive.

Divide dough into two equal balls. Cover with plastic wrap or place in airtight container and let rest in fridge at least 20 minutes.

Place dough ball between two pieces of parchment paper and roll out to 12", or enough to fit pie plate. Carefully peel off top layer of parchment paper and invert pie crust onto pie plate. Then, gently peel parchment paper off dough.

Recipe makes 2 - 12" pie crusts, which will fit standard 9” pie plate.