Thursday, February 04, 2010

Olive Oil Piecrust

Last week I dreamed that my Mom made a pie. I don't know why - my Dad was the real pie maker.

Anyway, we do need ways to use the fruits and vegetables that we grow. The pie shell is universal - use your eggs in it when making a quiche or vegetable pie, or use your fruit to make a dessert pie.

Wanting to keep it healthy, I make an olive oil crust. Step by step below.

It's pretty easy. There are only 4 ingredients, and nothing is unusual. It comes out nice and flaky, every time. I suppose if I wanted buttery flavor, I could add a butter flavored extract, but I don't really miss it.

Measure out:
3 1/4 cups flour
1/2 tsp salt
3/4 cup olive oil
3/8 cup skim milk

Combine the flour and salt, then add the milk and oil.

I use chopsticks to 'flake it all' together, then a wooden spatula and my hands to make a ball.

My Dad would refrigerate it at this stage, or after rolling it out. I went ahead and made the crust.

Then I divide it into uneven halves, the larger portion for the pie shell, the smaller portion for the top.

Roll out between 2 layers of wax paper. This is the secret for an oil crust, it's not firm like a shortening bad-for-you crust

I peel off the top layer of wax paper, then roll it onto the rolling pin, use the rolling pin to lift into the pie plate, then shape it.

Then I roll out the top crust, and set aside to make the filling.

I'll blog on the filling tomorrow.

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