Pie Crust with Olive Oil Recipe by New Canaan Olive Oil
This is truly the best pie crust ever I have ever made. It was passed to me from one of my best friend's mothers. My memories of her house always involve fresh baked goods: a perfect assortment of pies or muffins just out of the oven. I'm so thrilled to have this recipe from her and to share it with all of you!
- 2 cups white flour
- 1/2 cup whole wheat pastry flour
- 3/4 cup California Blend Olive Oil
- 1/4 cup half & half (can use whole or 2% milk)
- 1/4 cup sugar (optional)
Mix dry ingredients well.
Add olive oil and half&half in a measuring cup, then pour over the dry ingredients. Mix gently, encouraging it to come together. If too dry add milk or oil, if too wet, add white flour. (Over mixing will make a tougher, not as flaky, crust.
Separate into 2 equal balls. Put 1 ball on a sheet of waxed paper, pat down to flat circle. Cover with another sheet of waxed paper. Roll out to desired size for you pie plate. Repeat with 2nd ball of dough.
Gently pull off top wax paper. Lift crust and lay into a butter pie plate. Fill pie, cover with 2nd crust and vent top.