Whole Wheat Olive Oil Pie Crust

"From http://www.flickr.com/photos/daffodillanepresses/353251559/page2/ Not at all flaky but tender and tasty. Perfect for Quiche!"
 
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Ready In:
40mins
Ingredients:
6
Yields:
1 Double crust pie
Serves:
8
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ingredients

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directions

  • 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. (I left it overnight).
  • Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust. I prebaked it before adding the quiche filling.

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Reviews

  1. Loved the Whole Wheat Olive Oil Pie Crust! My crust turned out flaky (but heavy), similar to regular crust made with shortening. I put the olive oil in the freezer till almost solid, and after adding all ingredients, I patted the crust in my pie pan, instead of rolling it out-I didnt want to overwork the dough.
     
  2. I used room temperature olive oil - 1/2 cup, whole spelt flour, and cold water. It turned out perfectly and tasted delicious.
     
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RECIPE SUBMITTED BY

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