Olive Oil Pie Crust Recipes

WHOLE WHEAT YEASTED OLIVE OIL PASTRY

Whole Wheat Yeasted Olive Oil Pastry image

Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate - they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready.

Provided by Martha Rose Shulman

Yield Two 10-inch tarts

Number Of Ingredients 7

Ingredients

2 teaspoons active dry yeast
1/4 teaspoon sugar
1 large egg, at room temperature, beaten
1/4 cup olive oil
1 cup whole-wheat flour
1 cup unbleached flour (more as needed)
3/4 teaspoon salt

Steps:

Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 32 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 416 milligrams, Sugar 1 gram, TransFat 0 grams

OIL PIE CRUST

Oil Pie Crust image

Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.

Provided by Donna Cowan

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 16

Number Of Ingredients 4

Ingredients

2 ¾ cups sifted all-purpose flour
1 teaspoon salt
½ cup vegetable oil
½ cup milk

Steps:

Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.4 g

3 INGREDIENT EASY OIL PIE CRUST

3 Ingredient Easy Oil Pie Crust image

This is Mom's pie crust. I've never seen a flakier crust anywhere. This is so easy it just makes other crusts seem like work.

Provided by fame869

Categories Dessert

Time 10m

Yield 2 crusts

Number Of Ingredients 3

Ingredients

2 cups flour
1/2 cup oil (preferably canola)
5 tablespoons water

Steps:

Mix oil and water and add to flour to form dough.
Divide into two equal parts.
Roll between wax paper.
Cook pie as required.
Easy, Easy.

Nutrition Facts : Calories 936.8, Fat 55.7, SaturatedFat 7.2, Sodium 3.6, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9

WHOLE WHEAT OLIVE OIL PIE CRUST

Whole Wheat Olive Oil Pie Crust image

From http://www.flickr.com/photos/daffodillanepresses/353251559/page2/ Not at all flaky but tender and tasty. Perfect for Quiche!

Provided by Yummy Tummy

Categories Dessert

Time 40m

Yield 1 Double crust pie, 8 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup extra virgin olive oil
2 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup ice water
1 tablespoon vinegar

Steps:

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.

Nutrition Facts : Calories 287.3, Fat 18.9, SaturatedFat 2.6, Sodium 337.3, Carbohydrate 27.1, Fiber 4, Sugar 0.1, Protein 5

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