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olive oil pie crust recipe

Course Dessert
Cuisine Italian
Servings 1 medium pie
Author Claudia Rinaldi | Gourmet Project

Ingredients

Instructions

  1. Combine flour, oil, and salt in a mixer with a kneading hook (or in a bowl if you will use your hands). Mix well.

  2. Add water, a tablespoon at a time. Depending on the flour and fats' quality/consistency, you may need more or less water. Every now and then, use a wooden spatula to remove the flour from the sides of the bowl. When the dough comes together and starts collecting the flour from the sides of the bowl, it's time to stop adding water.

  3. Form a ball with your hands and wrap it in plastic or parchment paper.

  4. Freeze for 5-10 minutes. You may also freeze it for longer and take it out an hour before cooking with it. Even better: roll it out and freeze it already in the mold.

  5. Cut the dough in half. Roll out the first half on a floured board into a circle the size and shape of your mold. The second half is for borders and tops.

  6. I usually avoid parchment paper when cooking pies: I love to bring my creation to the table inside the mold. Scorched paper is not part of my aesthetics plans. Therefore, I butter and flour the pan. I take a bit of butter and spread it on the bottom of the mold (walls and edges included). Then I add a spoon of flour and shake the pan, laterally and vertically. Then remove the excess flour. The "prehistoric" version of parchment paper.

  7. Place the dough in the baking mold, shape it and cut away extra dough.

  8. I am in a Christmas mood, so I opted for Christmas tree and ginger man borders. Mini cookie cutters are all you need.