Olive Oil Pastry Crust
This pastry is extremely simple to make, and can be adapted for both sweet and savory recipes. Try a twist on traditional sweet pastries and add a couple tablespoons very finely ground toasted almonds, walnuts, pecans, macadamia nuts or pine nuts. For savory recipes, omit the vanilla extract, and if desired, add: 2 Tbsp. finely grated parmesan cheese, or 1-2 Tbsp. finely chopped fresh herbs.
Ingredients: (for 2 crust pie)
2 ½ cups all purpose or whole wheat pastry flour
1 Tbsp. sugar
1 tsp. salt
½ cup Dove Butter EVOO, Single varietal EVOO, Walnut or Almond Oils
2/3 cup buttermilk
1 tsp. Vanilla extract
Whisk together dry ingredients in medium bowl
Add wet ingredients and blend well with spatula or wooden spoon, adding additional flour if dough is very sticky.
Divide dough in half, let rest 15 minutes. Roll out between sheets of parchment— don’t try to do it right on the counter, it will stick!
Assemble pie according to recipe directions.
*** For baked pie shell, preheat oven to 350. Prick bottom of pie crust, line with parchment, and fill with pie weights or dried beans. Bake for 15-18 minutes.