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Greek Olive Oil Piecrust

Make Greek Olive Oil Piecrust at home with Salt, Baking Powder, Water, and Olive Oil. Serves 16. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 tsp
• 2 tsp
• 3/4 cup
• 3 tbsp

Method (preview)

1. 1

   In a bowl or in the bowl of an electric mixer, mix together the flour, the salt, and the baking powder.

2. 2

   Make a well in the center and add the water and olive oil.

3. 3

   Mix together with a fork, or if you are using an electric mixer, with the paddle attachment, until the ingredients are thoroughly combined.

4. 4

   Turn the dough out onto a lightly floured surface and knead about until smooth, not more than a minute.

5. 5

   Divide the dough in half.

6. 6

   Press each half into a circle, about 4 inches in diameter.

7. 7

   Dust with flour if the dough is sticky.

8. 8

   Wrap tightly in plastic and place in a plastic bag.

9. 9

   Refrigerate for 15 minutes, or up to 3 days (the dough can also be frozen for up to a month).

10. 10

    Roll out each piece of dough on a lightly floured surface, dusting both sides of the dough with unbleached white flour as necessary to prevent it from sticking to the surface or to your rolling pin, into a thin 12-inch round.

11. 11

    Spray or brush tart pans with olive or vegetable oil.

12. 12

    Wrap in plastic wrap and foil (to secure the plastic) and refrigerate or freeze until ready to use.

13. 13

    Advance preparation: The dough will keep for 3 days in the refrigerator and can be frozen. Remove from the freezer very shortly before pre-baking.

14. 14

    Contributed to the FareShare Gazette by Chupa; 28 July 2003. www.fareshare.net