Sunday, October 23, 2016

Easiest Flakiest Olive Oil Crust

Making homemade crusts for quiches and savory tarts has been my regular m.o. for more than 25 years. It was cheaper and had better ingredients: no brainer. But the cutting in of the butter, chilling of the dough, and then rolling out is quite the process. Then I discovered this recipe! Eureka! Soooo easy, soooo flaky, and no chilling or rolling!

The "freeze the olive oil" crust that Post Punk Kitchen circulated a few years ago was an improvement on the butter, chill, roll method, but this one takes the cake or more aptly, the pie! Try it, you'll like it! You may never go back!

You can thank me as you're spooning that flaky goodness into your mouth, or crushing the last bits with your fork tines and watching lovingly as they mash together oh so beautifully, not dry and crunchy. And quick! Did I mention how fast it comes together. What's not to love!

As usual, I had to reduce the liquids since I was using spelt; see the original recipe if you're using all purpose flour.

Pat in Pan Olive Oil Crust (from Food 52)
(makes a 9 inch round pan crust)

1 3/4 cups spelt flour
1/2 cup olive oil
1 teaspoons salt
1 tablespoon milk

Preheat oven to 400 degrees. Dump flour into your pie/quiche/tart pan, add salt and mix well, then make make a well in the center. Combine oil and milk and then pour into the well and using a fork work to combine flour and liquid until you have a soft dough. Pat gently into the pan to make your crust and bake for 10 minutes. Fill as desired.

If this is a pie crust, you can add 1 tablespoon of sugar to the dry ingredients.


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