Italian olive oil pie crust

• Vegan

• Baking & Spices

  • 300 g 00" flour
  • 1 pinch Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Liquids

  • 5 tbsp Water

Found on gourmetproject.net

Ingredients

• 300 g of 00 flour
• 1 pinch (a big pinch) of salt
• ½ cup of extra virgin olive oil
• 5-6 tablespoons of cold water

Directions

• Combine flour, oil and salt in a mixer with a kneading hook (or in a bowl if you are going to hand mix). Mix well.
• Add water, 1 tablespoon at the time. Depending on the flour and fats quality/consistency you may need more or less water. Every now and then, use a wood spatula to remove the flour from the sides of the bowl. When the dough comes together and starts collecting the flour from the sides of the bowl, its time to stop watering.
• Form a ball with your hands and wrap it in plastic or parchment paper.
• Freeze 5-10 minutes. You may also freeze it for longer and take it out an hour before cooking with it. Even better: roll it out and freeze it already in the pan.
• Cut the dough in half. Roll the first half on a floured board, into a circle, the size and shape of your pan. The second half is for borders and tops.
• When cooking pies I usually avoid parchment paper: I love to bring it to the table in the pan, and scorched paper is not so cute. Therefore, I butter and flour the pan. I take a bit of butter and smear it on the baking pan (walls and edges included). Then I add a spoon of flour and slam the pan, laterally and vertically. Then remove the excess flour. The prehistoric version of parchment paper :-).
• Place dough on the baking pan, give shape and cut away overflows.
• I am in a Christmas mood, so I opted for a Christmas trees and gingermen border. Mini cookie cutters are all you need.