Basic pie crust

by Alice on gennaio 9, 2009

Ingredients

270 g semi-wholemeal wheat flour
20 g whole rice flour
20 g whole oatmeal flour (you can also make it yourself by grinding rolled oats in a blender)
half a teaspoon whole sea salt
120 ml extra virgin olive oil
100-120 ml filtered water

Makes 1 26-28 cm tart.

Directions

Chill all the ingredients, except salt, by placing them in the fridge at least 30 minutes before you start making the dough. Stir the flours and salt together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture. You might not need all the water indicated in the recipe, and that’s ok, as long as the dough holds together. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour.

Thoughts, tips, ideas

This basic pie (or tart) crust is perfect for either sweet or savoury pies (and tarts). I’ve been using this recipe for a long long time, and I probably got it from a book, but I guess I’ve adapted it to my style of cooking over the course of the years.

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