Pie Crust Made With Olive Oil

Fill the pastry shell with the jam mixture and then roll out the second disk of olive oil dough again to 18 inch thickness and cut out strips. Preheat the oven to 400F.

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Stir with a fork until the dough is evenly moistened.

Pie crust made with olive oil. Transfer to an unbuttered 9-inch round pie plate or tart pan. Pat the dough across the. With your hands gather together into a firm but pliable dough handling as little as possible.

Whisk together the oil and water then pour over the dry ingredients. Whisk together the flour salt sugar and baking powder. Sift the flour and salt into a large mixing bowl.

Olive oil a little milk and a dash of almond extract can go a long way -- without the pain of butter-chilling. Roll out 1 disk of the olive oil dough to 18 inch thickness. Amanda Hesser makes an olive oil tart crust.

Transfer the dough to a 9-inch pie. DIRECTIONS Combine flour and salt. Mix with a fork until the mixture resembles breadcrumbs.

To make the crust whisk together the dry ingredients in a large mixing bowl. Weave the dough strips in lattice fashion over the jam filling. Pour on flour mixture and mix with fork and hands.

Beat the egg lightly with the water and add with the olive oil to the flour mixture. Measure oil and water. Add the olive oil water and vinegar and whisk again.

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