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Greek Olive Oil Pie Crust




Source of Recipe


Real Food for Real People


List of Ingredients




2 1/4 C Flour*
1/2 t Salt
2 t Baking Powder
3/4 C Water
3 T Olive Oil

Recipe



*Whole wheat pastry flour or a combination of white/whole wheat flours may be used if desired.
*Measure the flour by spooning it into measuring cups, then leveling it off with a knife, not by scooping, or the dough will be too dry.

In a mixing bowl, combine flour, salt, and baking powder. Make a well in the center and add water and olive oil. Mix together with a fork, or if you are using an electric mixer, with the paddle attachment, until the ingredients are thoroughly combined. Turn the dough out onto a lightly
floured surface and knead until smooth, not more than a minute. Divide the dough in half. Press each half into a circle, about 4 inches in diameter.
Dust with flour if the dough is sticky. Wrap tightly in plastic and place in a plastic bag. Refrigerate for 15 minutes, or up to 3 days (the dough can also be frozen for up to a month). Roll out each piece of dough on a lightly
floured surface, dusting both sides of the dough with unbleached white flour as necessary to prevent it from sticking to the surface or to your rolling pin, into a thin 12-inch round. Spray or brush 2 pie pans with olive or
vegetable oil. Line pie pans with dough and pinch an attractive edge around the rim. Wrap in plastic wrap and foil (to secure the plastic) and refrigerate or freeze until ready to use.

Advance preparation: The dough will keep for 3 days in the refrigerator and can be frozen. Remove from the freezer very shortly before pre-baking.