I recently invented this luxurious yet slightly better for you pie crust. I was making a pie for my brother's birthday and wanted to amplify the flavor and change the fat of a traditional crust. The result was an incredibly forgiving dough and a shortbread-esque crust which could easily be used in sweet or savory pies. —DUZE @BakingBackwards
sifted cake/pastry flour
water with ice cubes
just shy of 1/2 cup butter
good quality extra virgin olive oil (I used a nice israeli oil I had on hand)
fine sea salt
In This Recipe
Preheat oven to 350 degrees.
In a large mixing bowl sift together the flour and salt. Cut up the butter into small cubes. Toss into the flour. Using a fork, mash the butter into the flour until the mixture looks like coarse cornmeal.
Drizzle in the oil, Incorporate into the flour mixture evenly. Slowly mix in the water. Scrape the contents of the bowl together to form a ball. It may feel slightly wet for a pie dough. I simply rolled it around in the bowl with a touch more flour.
Lightly flour the pastry board/marble slab, counter top. ***I put a couple of sheets of clingfilm down on top of the board first***Roll the pie dough out with a lightly floured rolling pin. Roll out in all directions until the circle of dough is approximately two inches wider than the pie plate.
Grease and lightly dust the pie plate with flour. If you used the cling film on your pastry board the best thing to do is roll your dough up around the rolling pin, clingfilm and all. Take the rolling pin to the edge of your pie plate and unravel over it, removing the clingfilm from the dough. I then pressed the dough into the pie plate and trimmed the edges. When i said this was a forgiving dough it was because the dough was easily ripped and mended back together with no averse effect. I attribute this to the wetness (but not too wet!) of the dough.
I blind baked the dough after stabbing it all over with a fork. I baked it until the edges were golden, about 12 minutes. I then let it cool before baking it again with its filling.