Food recipes
Whole Wheat Olive Oil Pie Crust
Whole Wheat Olive Oil Pie Crust Ingredients: oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate water, bottled,...
Whole Wheat Olive Oil Pie Crust
Ingredients:
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
vinegar, distilled
Directions:
Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey.
(I checked it every 30 minutes or so.
I'm not sure how long it took.
Probably 3 or 4 hours.
).
Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix.
Add remaining ingredients and pulse until a dough ball forms.
Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill.
(I left it overnight).
Roll ball out until 1/8 inch thick and put into a pie plate.
Use as you would a regular pie crust.
I prebaked it before adding the quiche filling.
Ingredients:
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
vinegar, distilled
Directions:
Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey.
(I checked it every 30 minutes or so.
I'm not sure how long it took.
Probably 3 or 4 hours.
).
Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix.
Add remaining ingredients and pulse until a dough ball forms.
Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill.
(I left it overnight).
Roll ball out until 1/8 inch thick and put into a pie plate.
Use as you would a regular pie crust.
I prebaked it before adding the quiche filling.