Low Fat Pie Crust

1 3/4 c. flour
1/4 tsp. salt
6 Tbsp. chilled Mild Extra Virgin Olive Oil or Butter Olive Oil
1 egg - extra large egg white only, lightly beaten
1 1/2 tsp. Apple Cider Vinegar
ice water as needed

Preheat oven to 350 F. Mix flour and salt in a medium bowl. Carve a small well in the middle of the flour and add chilled oil to it. Mix with fork until dough is crumbly.

Mix in beaten egg white and vinegar. Using your hands, form dough into ball, adding ice water to the dough if it is still a bit crumbly. Dough should hold together well. Refrigerate until very cold (1/2 hour).

Roll dough on a floured surface until 1/8 inch thick.  Drape over a 9 inch pie pan, being careful not to tear the dough. Trim of excess pieces and discard.

Bake for 7 - 10 minutes or until golden brown.

*Double the recipe to make enough dough for a top crust. Pre-bake the bottom crust slightly before adding a fruit filling, and remember to brush the top of your crust with Butter Olive Oil before baking.

*If you want to be adventuresome, try some flavoured balsamics or flavoured olive oils in this recipe.

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