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Olive Oil Pie Crust

What you need: 

1 1/3 cup sifted flour (white or wheat)
1/2 cup olive oil
cold water as needed

What you do: 

1. While mixing, pour the olive oil into the bowl containing sifted flour. Once mixed, use a fork to cut any lumps-make sure no pieces are larger than a pea.
2. Add water slowly until you can form a stable ball.
3. Roll the crust into desired shape and size between two pieces of either wax or parchment paper. Make sure you have a piece of dough 1/2 inch wider than your pan.
4. Invert dough into desired pan. Form the excess dough into a crust. Prick the dough with a fork.
**If your recipe calls for a baked crust, bake for 10-15 minutes at 425 Fahrenheit.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This didn't work for me at all. I couldn't lift the rolled pastry - it stuck to the paper and ripped. I had to press it into my pie dish. I pre-baked it, then used it for a tofu quiche, and when I tried to get it out of the baking dish it just crumbled. I inverted it onto a plate then turned it right-side up and got it out mostly intact. But I needn't have bothered - it tasted awful anyway, in both flavour and texture.

I'm sorry to have to leave a review like this. I honestly don't know why it was bad. I used organic white all-purpose flour. Did I not keep the dough cold enough? Is 1/2 cup too much oil, maybe? The other oil pie crust recipe on VegWeb works a bit better, and it has slightly less oil (1/3 cup). *shrugs* :-\

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