Whole Wheat Olive Oil Pie Crust

By tjanddj

From http://www.flickr.com/photos/daffodillanepresses/353251559/page2/

Not at all flaky but tender and tasty. Perfect for Quiche!

Ingredients

• 2/3 cup extra virgin olive oil
• 2 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup ice water
• 1 tablespoon vinegar

Details

Servings 1
Preparation time 30mins
Cooking time 40mins
Adapted from food.com

Preparation

Step 1

1 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.). 2 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). 3 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.