OLIVE OIL PIE CRUST
An alternative to butter or lard based pie crusts. This method works perfect. The trick for freezing the olive oil is from a maker of olive oil and is stated as an Italian Olive Oil Crust.
Provided by Lee Thayer
Categories Pies
Time 2h5m
Number Of Ingredients 9
Steps:
- 1. One hour before you plan on using the pie crusts, measure out the olive oil and pour into a small plastic container and place in the freezer until solid, 1 to 1 1/2 hours. About 45 minutes after the oil goes into the freezer, preheat your oven to 180 C (350 F). Measure 1/2 cup and poured that in a 1 cup measuring spoon and placed that in the freezer.
- 2. In a mixing bowl, add the flour and salt and whisk together. In a measuring cup, add the milk and the oil from the freezer (the oil will chill the milk). The oil is in the white cup, it will be a solid color and firm, scoop that out and add to the chilled milk.
- 3. Add the milk and oil all at once to the flour and mix with a large sturdy fork until well mixed into to a shaggy sticky ball. If the mixture is too dry, mix in 1 tablespoon of ice cold water until the dough comes together. Divide mixture in half and shape each half into a thick flat disk.
- 4. Wrap each with plastic wrap and place in the fridge to chill for at least 15 minutes. Don't have plastic wrap, just put each half in a zip lock bag and pat down to a disk shape.
- 5. Lightly flour your work surface, unwrap a disk of dough and roll out to desired thickness, place in your pie dish.
- 6. Add prepared fillings of your choice.
- 7. Roll out the second disk of dough and place on top of the pie, or you can cut strips to make a lattice, or cut shapes to place on top of the pie. Flute the edge as desired.
- 8. In a small bowl, mix the egg and 1 tbsp of water, brush the top crust with the egg wash, and sprinkle with some sugar for fruit pies.
- 9. Bake until the crust is golden brown. Remove from oven and allow to cool for 30 minutes or more.
- 10. Slice, serve, and enjoy.
OIL PIE CRUST
Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.
Provided by Donna Cowan
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
- Roll out on lightly floured surface.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.4 g
RICOTTA PIZZA PIE
Provided by Victoria Granof
Categories Cheese Dairy Egg Breakfast Bake Kid-Friendly Dinner Mozzarella Ricotta Fall Winter Cookie Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400°F.
- 2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbs.
- 3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tablespoon or two of water, if needed.) Knead until just smooth.
- 4. Flatten the dough into a disc; set aside.
- 5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino.
- 6. Line the bottom and sides of a 9-inch-diameter pie dish with 2/3 of the dough (rolled out 1/8 inch thick), allowing for a 1-inch overhang.
- 7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust.
- 8. Brush with the reserved egg and sprinkle with the reserved cheese.
- 9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.
- 10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.
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