Location: Home > food > Make a perfect, flaky pie crust with olive oil
Make a perfect, flaky pie crust with olive oilPosted Oct 3rd 2007 10:48AM by Marisa McClellanFiled under: Dessert, Recipes, Baking, NewspapersPie crusts are a tricky thing. I admit that I don't have a whole lot of experience with them and when I have tried to wrestle a cohesive sheet of dough into a pie pan, I've often settled for something far less than perfect. I'm okay with that though, I fill it with something delicious and call it rustic. It works for me. But having read the Oregonian's food section today, I think I may have just learned the secret to a perfect pie crust every time. Olive oil. Danielle Certoni had always admired her mother-in-law's apple pie, and when the in-laws came for Thanksgiving, she asked her to make it. When she went into see how it was going, Danielle was surprised to discover that the secret was olive oil instead of butter or shortening. Apparently, it's quite common in other food cultures and produces a light and flaky crust without needing the same delicate treatment that we've come to expect that pastry needs. I don't have any pies on my cooking schedule, but the next time I need a crust, I'm turning to this recipe. If you make it, let me know how it turns out!The picture is of an actual Olive Oil Pie Crust. It was posted on Flickr complete with recipe and entertaining narrative of how it came to be.
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