Post Punk Kitchen 100



91) Partially Frozen Olive Oil


Well, might as well just give you the recipe for Olive Oil Pie Crust!

This crust has become our go-to crust; olive oil produces a light flaky crust with a surprisingly neutral taste, plus made with pantry friendly olive oil it’s a fast and convenient all purpose crust ideal for fruit pies. The secret is to freeze the olive oil before hand, so that it become partially solid. This helps the fat to blend into the dough in little pockets, creating the flakiness you crave.

To prepare the olive oil: About an hour before beginning the recipe, place the olive oil in a plastic container; for best results use a thin light container, like the kind used for take out food. Freeze until it’s opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it’s over-frozen, that’s ok, just let it thaw a bit so that you can work with it.

2 1/2 cups flour
3/4 teaspoon salt
2/3 cup olive oil, partially frozen (see above note)
4 to 8 tablespoons ice water
1 tablespoon apple cider vinegar

In a large mixing bowl, sift together the flour and salt. Working quickly, add the olive oil by the tablespoonful, cutting it into the flour with your fingers or a pastry cutter, until the flour appears pebbly.

In a cup mix together 4 tablespoons of the ice water with the apple cider vinegar. Drizzle in 2 tablespoons of the water and vinegar mixture and using a wooden spoon or rubber spatula stir into the dough, adding more water a tablespoon at a time until it holds together to form a soft ball. Take care not to over-knead the dough.

Divide dough in two, press into each disk about an inch thick and place each piece between two 14 inch long pieces of waxed paper. Use a rolling pin to roll each piece into a circle about 1/4 inch thick. For a more even, uniform circle of dough roll the pin one or two strokes outward away from you, turn the dough a few degrees and roll a few times again and repeat. Repeat with other half of dough. Refrigerate rolled dough wrapped in waxed paper until ready to use, or as directed in recipe.