Pie Crust with Olive Oil

Ingredients

• 1⅛ cup 1 cup plus 2 tablespoons all-purpose flour
• ½ tsp salt
• 3 tbsp extra light olive oil
• 3 tbsp cold water

Method

1. In a medium bowl, combine the flour and salt. Pour the oil over the flour and mix in quickly with a pastry cutter or fork. Stir in enough water so the dough forms a ball. Refrigerate, if necessary, to make the dough easier to work.
2. Flatten the dough slightly. Roll out between two sheets of floured wax paper. Roll to a diameter 4 inches wider than the pie plate. Remove the top sheet and turn into the pie plate. Fit into the pan without stretching.
3. Prick with a fork. May fill with a favorite filling at this point, or bake ahead.
4. If baking ahead, trim and flute the edges. Bake at 425 degrees for 15 minutes. The crust should be light golden.

Notes

Yield: 1 nine-inch crust.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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