No matter the filling, the crust can make or break a great pie! A golden, flaky and tender crust, in the correct ratio to filling is a must!
Ingredients
- 2/3 c Butter Olive Oil
- 2 1/2 c all-purpose flour
- 1 tsp Salt
- 1 tsp baking powder
- 1/2 c ice water
- 1 Tbsp Balsamic Vinegar of choice
Servings:
Units:
Instructions
- TIP: COLD INGRDIENTS! Do not over handle dough. Place olive oil in a container to freeze 3-4 hours minimum. The consistency should resemble honey when solidified. Place solidified oil, flour, salt and baking powder in food processor and pulse a few times. Add remaining ingredients and pulse until dough balls forms. Place ball in air tight container or plastic wrap and put in fridge for 1 hour to chill. Lightly flour surface, roll ball out to 1/8 inch thick and place in a pie plate. (beginners tip, try rolling between 2 sheets of lightly floured waxed paper) For a cream pie, lightly bake, for a regular pie, put in the filling and BAKE!
Recipe Notes
Twists: Use Tuscan Herb olive oil for a savory crusted pot pie or quiche. Lime or Lemon oils for a meringue pie. Exchange the balsamic vinegars to match the pie: blackberry, strawberry, blueberry, coconut, red apple, cinnamon pear - great for pumpkin!
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