Instead of the oil, use slightly less than 1/2 cup cold butter, cut in by hand using a pastry blender until it looks like damp beach sand and turn out into a pie plate. Use the back of a spoon to press the dough against the pie plate. Butter is just better. This makes a flaky crust. Double the recipe for a two-crust pie. UPDATE: 1/5/10-I used this recipe to make a savory pie over Christmas and this time used olive oil that I put in the freezer for an hour beforehand to make it good and cold. After mixing, I put the prepared dough into the freezer for another 1/2 hour then pre-baked it for 15 minutes to set in pan. Turned out great!
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Instead of the oil, use slightly less than 1/2 cup cold butter, cut in by hand using a pastry...