Page 128 - Pie Squared

(see here).
Mix the flour and salt in a medium bowl using a table fork. With

the same fork, whisk the olive oil and water right in the measuring
cup.
Make a well in the center of the flour mixture and pour in the oil
mixture. Using the fork, draw flour into the oil, turning the bowl at the

same time. Once the dough starts to come together, switch to your
hands to mix until the dough is smooth and comes together in a ball.
You cannot overwork this dough; if it looks and feels cohesive, you’re
ready to go, about 5 minutes at the most.

Gather the ball of dough and plop it into a 9- by 13-inch baking
sheet. Pinch off pieces of dough and begin building up the sides and
corners. Make the edge about ¼ inch thick and as high as the sides
of the pan. Use a measuring cup or the flat bottom of a drinking

glass to spread the remaining dough along the bottom of the pan.
Work deliberately: It can take a while to press the dough about ⅛
inch thick into a crust that goes across the entire pan. Be confident it
will eventually do so. Patience.

This crust needs to bake for 40 minutes. If the recipe calls for the
assembled pie to cook for 40 minutes or more, fill the unbaked shell.
If the recipe calls for less time in the oven, blind bake the crust for 20
minutes (see Blind Baking, here).

Fill the unbaked crust and pop the pie into the oven, (on top of the
steel, stone, or baking sheet if using) until the filling is bubbling and
the crusty edges are browned, about 40 minutes.

VARIATIONS
Choose grapeseed, safflower, or corn oil for a more “unflavored”
crust. Peanut oil tastes like, well, peanut oil. Walnut and hazelnut oils
will burn, but you can add 2 tablespoons of nut oil to a neutral oil like

grapeseed for a slightly flavored crust. Add 2 tablespoons of toasted
sesame oil for a completely different take.
Spice this crust with abandon. Add any of the following to the flour
and salt mixture: