Page 127 - Pie Squared

OLIVE OIL CRUST

For a Single-Crust Slab Pie

One bowl, one fork, one pan. It could not be simpler to make a
delicious bottom crust for any savory pie. Use a high-quality, lightly
flavored olive oil because green, bitter, sharp oil will pass those
qualities on to the crust and permeate the pie. With a buttery, smooth

olive oil, this crust is a revelation. Slightly sandy and not at all oily,
the Olive Oil Crust is a great no-rolling-pin crust for almost any
savory pie.
I prefer to press the dough out, but if making a double-crusted

pie, you’ll have to roll the top crust. Be aware: This dough can be
tricky to roll. Grab your socks, as they say, and be confident. Make a
double batch of the recipe, press half of the dough into a 9- by 13-
inch baking sheet, and add the filling. Flour a piece of parchment

paper, flour the remaining dough, flour the rolling pin often and
confidently, and work fast to roll out the top crust on top of the
parchment. Roll out the dough briskly from the center outward to the
edges. Patch where needed. Brush away the excess flour and slide

the crust from the parchment onto the filling. Fork crimp the edge;
this is a crumbly dough and will act up with any other crimp. It’s
impossible for cutouts; don’t even go there.

1⅔ cups (200 g) all-purpose flour

1½ teaspoons kosher salt

⅔ cup (156 ml) mild olive oil
2 tablespoons plus 2 teaspoons water

Heat the oven to 350°F; if you have one, place a baking stone,

Baking Steel, or inverted baking sheet on the center rack to heat