Tuesday, December 29, 2009

the upper crust

The Dutch houseguests, Maia and Dick, taught me this recipe this summer in Italy. It's a delicious, crispy pie/quiche crust...but with no butter and no chilling-time needed. It's so good. make two batches to have a top crust, too.

1 1/2 cups flour
1/3 cup olive oil (If you are making a sweet pie, you can use vegetable oil instead)
1/2 cup water
pinch salt
stir just until clingy
form ball of dough in palms
press into center of pie plate, knead outward with hands up to edges, make it thin as possible

fill with desired stuffs
(egg & broccoli quiche, strawberry rhubarb pie, and sugared blackberries have all proved delicious)

bake at 415 degrees for 30-45 minutes

Happy New Year!

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