olive oil pie crust

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* Exported from MasterCook *

 

Mediterranean Piecrust (Savories)

 

Recipe By :Martha Rose Shulman

Serving Size : 8 Preparation Time :0:00

Categories : Breads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups unbleached all-purpose flour

3/4 teaspoon salt

2 teaspoons baking powder

3 tablespoons extra virgin olive oil

additional flour for rolling out dough

 

1. Sift the flour, salt, and baking powder into a mixing bowl.

 

2. TO MIX BY HAND: Make a well in the flour mixture and add the olive oil and

3/4 cup water. Using a fork, gradually mix the liquid into the flours. When it

is no longer possible to use the fork, lightly flour your hands and use them to

finish bringing the mixture together. Then turn out the mixture onto a lightly

floured board and very gently knead until the dough is smooth.

 

TO MIX USING A MIXER OR FOOD PROCESSOR: Transfer the flour mixture to the bowl

of a food processor, fitted with the steel blade, or mixer, fitted with the

paddle. If you are using the food processor, turn on and add the olive oil, then

3/4 cup water. When the dough comes together in a ball, turn off the machine. If

you are using a mixer, make a well in the flour mixture. Add the olive oil and

3/4 cup water. Mix at low speed until the dough comes together. Scrape out of

the food processor or mixer, and knead very gently on a lightly floured board

just until the dough is smooth. Do not overwork or the dough will be tough.

 

3. Divide the dough into two equal pieces and shape each piece into a ball.

Press each ball into a disk, about 4 inches in diameter. Dust lightly with flour

if the dough is sticky. Wrap in plastic, then place in a plastic bag, and let

rest for 1 hour or longer, in or out of the refrigerator.

 

4. Sprinkle a small amount of unbleached flour over your work surface. Put the

piece of dough on it, and lightly dust the top with more flour. Roll the dough

from the center to the far edge, in one direction only, turning the dough, until

it is quite thin, with a diameter of at least 12 inches. Keep dusting lightly

with flour if the dough sticks.

 

5. Brush or spray a 10-inch pie pan or tart pan with olive or canola oil. Gently

fold the circle of dough in half and lift onto the pan, with the fold in the

middle of the pan. Unfold the dough so that it covers the pan. Press gently into

the pans (this is called easing the dough into the pans). If the dough is uneven

and doesn't cover the edge of the pan in places, cut a little of the overlapping

bits from the edges that do extend over the pan and pinch them together with the

edges that fall short. Pinch an attractive lip around the rim of the pan.

 

6. Repeat with the second piece of dough. Use immediately, or cover with plastic

and refrigerate, or cover with plastic, then with foil, and freeze.

 

ADVANCE PREPARATION: You can freeze the dough without rolling it out. But it

will make your life easier when you want another tart if it's frozen in the pan,

ready to go. The dough or crust will keep for several months in the freezer. If

freezing without rolling out, allow 2 to 3 hours for the dough to thaw at room

temperature. You can take your crust directly from the freeze; prebake and fill

it, and bake as directed.

 

ALTERNATIVE FLOUR:

1 1/4 cups unbleached all-purpose flour and

1 cup whole wheat flour or whole wheat pastry flour

 

 

serving of single crust: 79 Calories; 3g Fat (28.6% calories from fat)

serving of double crust: 158 Calories; 5g Fat (28.6% calories from fat)

 

Description:

" two 10-inch crusts (quiche) "

Source:

" Best Vegetarian Recipes 2001 "

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Per Serving (excluding unknown items): 158 Calories; 5g Fat (28.6% calories from

fat); 3g Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 322mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 2130706543

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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