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olive oil pie crust recipe

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



  1. Combine flour, oil and salt in a mixer with a kneading hook on (or in a bowl if you are going to hand mix). Mix well.

  2. Add water, 1 tablespoon at the time. Depending on the flour and fats quality/consistency you may need more or less water. Every now and then, use a wood 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 watering.
  3. Form a ball with your hands and wrap it in plastic or parchment paper.
  4. Freeze 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. When cooking pies I usually avoid parchment paper: I love to bring it to the table in the mold, and scorched paper is not so cute. 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 dough on the baking mold, give shape and cut away extra dough.

  8. I am in a Christmas mood, so I opted for a Christmas trees and gingermen border. Mini cookie cutters are all you need.