2 c Unbleached flour
1/3 c Olive oil
1/4 c Water — ice cold
Preheat oven at 350. Prepare a 9″ pie pan with cooking spray and
flour. Place flour in a bowl and drizzle with oil. Use a pastry
blender to evenly distribute the oil and produce a mixture the
consistency of coarse cornmeal. Sprinkle on the water, 1 tablespoon
at a time, and continue mixing until you can gather the dough into a
ball. Roll the dough into a 11″ circle onto a floured surface.
Patch any cracks that may form, but otherwise try not to handle the
dough more than necessary. Transfer the dough to a pie plate. Trim
the dough, leaving a 1″ overhang. Crimp the overhanging dough into a
decorative edge. Chill the crust 20 minutes. Fill and bake according
to your pie recipe directions.
Yields
8 servings