Olive Oil Pie And Tart Dough

Olive Oil Pie And Tart Dough

New York baker Nick Malgieri uses this dough for savoury pies, but also for dessert tarts. It takes five minutes to make and is quite forgiving.

This recipe, from The Modern Baker, makes enough for a single crust.

1 1/2 cups (375 mL) all-purpose flour
1/2 teaspoon (2 mL) sugar
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) baking powder
1/4 cup (50 mL) olive oil
1 large egg
1 large egg yolk
2 tablespoons (25 mL) water

Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse several times.

Add the olive oil, egg, egg yolk and water. Pulse repeatedly until the dough forms a shaggy ball. Don’t overmix or the oil might separate from the dough and make it impossible to handle later on.

Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Press the dough into a 1/2-inch thick disk without folding it over on itself.

With a floured rolling pin, roll out the dough to fit a 10 or 11-inch (25 or 28 cm) pan. With olive oil dough, you can press harder, and you will need to, because this dough is much more elastic than a butter-based dough.

Bake according to recipe instructions. (Or wrap in plastic and refrigerate until needed. This dough can chill for several days.)

Source: Vancouver Sun