Olive-Oil Dough
Summary:
You can press harder with this dough, which is meant for savory pies and tarts, and you will need to, because it is much more elastic than a butter-based dough.
Makes enough dough for a 10- or 11-inch single-crust pie or tart
Ingredients:
- 1 1/2 cups flour (spoon flour into a dry-measure cup and level off)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup olive oil
- 1 large egg, plus 1 large egg yolk
- 2 tablespoons water
Directions:
Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse several times to mix well.
Add the oil, egg, egg yolk and water. Pulse 4 or 5 times, then turn dough out onto a lightly floured work surface and form it into a 1/2-inch-thick disk. (Overmixing may cause the oil to separate from the dough, making the dough hard to handle later on.)
Use immediately, or wrap in plastic wrap and refrigerate for up to several days.
Recipe Source:
Adapted from "The Modern Baker," by Nick Malgieri (DK Publishing, 2008).
E-mail the Food Section with recipe questions.
