Are you ready to elevate your baking game with a secret ingredient that promises a deliciously flaky crust? Meet the Olive Oil Pie Dough—a delightful Italian twist on the classic pie crust that’s not only easy to make but also incredibly versatile! With just a handful of simple ingredients and a quick prep time, this recipe will have you whipping up pies that are bursting with flavor and texture. Whether you're preparing a sweet dessert or a savory quiche, this olive oil-infused dough is sure to impress. Dive into the recipe and discover the magic of creating a pie crust that’s both tender and rich, making every bite unforgettable!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 cup cold water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution of salt throughout the flour.
- Create a well in the center of the flour mixture, and slowly pour in the olive oil, using a fork to gradually incorporate the oil into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add cold water, a tablespoon at a time, gently mixing with a fork until the dough begins to come together. Be careful not to overmix, as this can make the dough tough.
- Using clean hands, gently knead the dough in the bowl, pressing it together until it forms a cohesive ball. The dough should be smooth but not sticky.
- Wrap the dough in plastic wrap and flatten it into a disk shape, ensuring it's completely sealed to prevent drying out.
- Refrigerate the dough for at least 30 minutes to allow the gluten to relax and the olive oil to solidify, which will help create a flakier crust.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to roll out.
- On a lightly floured surface, roll out the dough to your desired thickness and shape, typically about 1/8 inch thick for a standard pie crust.
- Transfer the rolled dough to your pie dish, carefully pressing it into the corners and trimming any excess overhang.
- Crimp the edges as desired and proceed with your specific pie recipe's baking instructions.
Tips
- Use Quality Olive Oil: The flavor of your pie dough will largely depend on the quality of olive oil you use. Opt for extra virgin olive oil for the best taste.
- Don’t Overmix: When combining the ingredients, be gentle! Overmixing can lead to a tough crust. Stop mixing as soon as the dough comes together.
- Chill for Flakiness: Allowing the dough to chill in the refrigerator is crucial. This step helps the gluten relax and ensures a flakier texture once baked.
- Room Temperature Rolling: Before rolling out the dough, let it sit at room temperature for a few minutes. This will make it easier to handle and shape.
- Flour Your Surface: Lightly flour your work surface and rolling pin to prevent sticking. This ensures a smooth rolling process and a beautifully shaped crust.
- Trim with Care: When transferring the dough to your pie dish, be sure to trim any excess carefully. A neat edge not only looks great but also helps avoid overcooking the edges.
- Experiment with Flavors: Feel free to add herbs or spices to the dough for a unique twist. Rosemary or thyme can enhance savory pies, while a hint of cinnamon can elevate sweet versions.With these tips in mind, you’re all set to create a stunning Olive Oil Pie Dough that will be the star of your next baking adventure!
Nutrition Facts
Calories: 2102kcal
Carbohydrates: 240g
Protein: 30g
Fat: 111g
Saturated Fat: g
Cholesterol: 0mg
