Ingredients for Whole Wheat Olive Oil Pie Crust
- Extra Virgin Olive Oil
- Whole Wheat Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- Ice Water
- Vinegar
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How to Make Whole Wheat Olive Oil Pie Crust
- Freeze 1/2 cup extra virgin olive oil until solid, resembling thick honey.
- Combine 2 1/2 cups whole wheat flour, 1 teaspoon salt, and 1 teaspoon baking powder in a food processor. Pulse a few times to combine.
- Add the frozen olive oil to the food processor. Add 1/2 cup ice water, 1 tablespoon at a time, pulsing until a dough ball forms. Do not over-process.
- Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
- On a lightly floured surface, roll out the dough to 1/8 inch thickness. Carefully transfer to a 9-inch pie plate.
- Trim and crimp the edges. Prick the bottom of the crust with a fork.
- For a quiche, pre-bake the crust for 12-15 minutes at 375°F (190°C) before adding your favorite quiche filling and baking according to your quiche recipe.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
0g
Fat
13g
Carbs
9g
