Olive Oil Pie Crust
Olive Oil Pie Crust recipe
Yield
8 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
unsifted |
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
olive oil
|
|
| 1 ½ | tablespoons |
milk
skim, or as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
unsifted |
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
olive oil
|
|
| 23 | ml |
milk
skim, or as needed |
|
Directions
Combine the flour, sugar, and salt in a 9 inch pie plate and stir fork to blend.
Drizzle the oil and milk over the mixture, and lightly toss it with the fork or your fingertips until crumbly.
Pinch the mixture together; if it is too dry and crumbly, add a few more drops of milk.
With the back of a spoon or your fingers, press or pat the dough evenly over bottom and up the sides and rim of the pie plate, taking care not to build it up in the corners.
To crimp the edge, either press the floured tines of a fork onto the dough on rim, or pinch the dough into a fluted pattern with your fingers.
Refrigerate the crust for at least 30 minutes.
