Sweet Olive Oil Pastry Dough

Ingredients:
2 c. flour
2 tsp. baking powder
1 tsp. salt
1/2 c. Mild EVOO
1 egg
1 Tbsp. Bianco White Balsamic
1/2 c. cold water

Note: you may substitute any White Balsamic 

In a mixing bowl, whisk together the dry ingredients. Add the olive oil and mix until the flour resembles coarse oatmeal. Scrape down the sides of the bowl to ensure an even mixture.

In a small bowl, whisk the eggs until frothy. Add the vinegar and continue whisking for an additional 15 - 20 seconds. Add the water and beat until the mixture is evenly combined.

Gently pour the mixture into the flour and mix until just combined. Using your hands, press the dough into a ball, turning to ensure all the crumbs are pressed in at the bottom.

Transfer to a well floured counter or pastry cloth and pat into a ball. Cover and let rest in the fridge for 20 minutes.

Remove from the fridge and roll out into a 10" circle on a lightly floured surface. Transfer to a pie plate and center as best you can. Pinch the pastry around the edges and cut off any excess. Bake at 350F for 10 minutes to par-bake or freeze to bake later.