Pastry is often temperamental, it rips, it sticks to your fingers and the bench, the butter is too cold or too warm, the humidity dries out the dough or you don’t have enough to make what you had planned. All in all often difficult to justify spending the time to make that pie, tart or quiche that you have been wanting to try.
This olive oil pastry recipe is so simple. As the fat used is olive oil, there is not need to rub in the fat, it doesn’t stick to your hands or the counter and can be pieced back together easily if it is teared.
This recipe makes enough for one double crust 25cm pies. Or one single crust 30cm+ flan/tart/quiche
Double the recipe if you wish or freeze or chill half the dough for another use.
- 1 cups self-raising flour (white or wholemeal)
- 1 cups plain flour (white or wholemeal)
- 1/2 teaspoon salt (less if desired)
- 1/2 cup cold water
- 1/2 cup olive oil*
- Place the flours and salt in a large bowl and stir to combine
- Pour the water and oil into a screw top jar and shake well to partially emulsify (or whisk together in a bowl)
- Pour the liquid into the flour and mix with a wooden spoon for a few seconds until it forms a dough. The dough should come cleanly away from the bowl and you don’t need to knead it.
- Roll it out and use as needed.
*I used Extra-Virgin Olive Oil, which gave the pastry a strong olive oil flavour. If you prefer a more subtle flavour you can choose to use Light Olive Oil
Adapted from Food and Travel