Italian Olive Oil Pie Crust Recipes

Steps:

• 1. One hour before you plan on using the pie crusts, measure out the olive oil and pour into a small plastic container and place in the freezer until solid, 1 to 1 1/2 hours. About 45 minutes after the oil goes into the freezer, preheat your oven to 180 C (350 F). Measure 1/2 cup and poured that in a 1 cup measuring spoon and placed that in the freezer.
• 2. In a mixing bowl, add the flour and salt and whisk together. In a measuring cup, add the milk and the oil from the freezer (the oil will chill the milk). The oil is in the white cup, it will be a solid color and firm, scoop that out and add to the chilled milk.
• 3. Add the milk and oil all at once to the flour and mix with a large sturdy fork until well mixed into to a shaggy sticky ball. If the mixture is too dry, mix in 1 tablespoon of ice cold water until the dough comes together. Divide mixture in half and shape each half into a thick flat disk.
• 4. Wrap each with plastic wrap and place in the fridge to chill for at least 15 minutes. Don't have plastic wrap, just put each half in a zip lock bag and pat down to a disk shape.
• 5. Lightly flour your work surface, unwrap a disk of dough and roll out to desired thickness, place in your pie dish.
• 6. Add prepared fillings of your choice.
• 7. Roll out the second disk of dough and place on top of the pie, or you can cut strips to make a lattice, or cut shapes to place on top of the pie. Flute the edge as desired.
• 8. In a small bowl, mix the egg and 1 tbsp of water, brush the top crust with the egg wash, and sprinkle with some sugar for fruit pies.
• 9. Bake until the crust is golden brown. Remove from oven and allow to cool for 30 minutes or more.
• 10. Slice, serve, and enjoy.

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.