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Olive Oil Pie Crust (Recipe Included)

For a while now I've been thinking that there had to be a way to make a pie crust with olive oil instead of shortening or butter to make it healthier and lighter and today I found this recipe and decided to give it a whirl. As usual I sort of put my own twist on it (OK...I read egg in a pie crust and thought it was weird and then when I wrote down the ingredients I didn't write it down. Call it a mental block or something, but the pie crust turned out great without the egg so my instinct was right! ;oP) So I decided since the crust had olive oil in it (and vinegar) the best thing to try it out on would be something savory instead of sweet, just in case the olive oil was over powering (it wasn't) or the vinegar stood out (it didn' couldn't even taste it!) and decided a quiche would be perfect to start with. I have the other half of the dough left in the fridge and am going to try it with some apple fritters tomorrow to see if it works with sweet too. (I think it will!) The olive oil was very faint in the background, but olives are fruity to begin with so it shouldn't be such a stretch. The crust is flaky, tender and delicious!


So without further ado I give you Veggie Quiche With Olive Oil Pie Crust:


2/3 cup of extra virgin Olive Oil

2 1/2 cups of all purpose flour

1 tsp salt

1 tsp baking powder

1/2 cup ice water

1 tbsp of vinegar


Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I'm not sure how long it took. Probably 3 or 4 hours.)


Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill.


Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust.

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Taken on January 10, 2007