WHOLE WHEAT AND OLIVE OIL PIE CRUST

A lighter version of a classic crust, made with extra virgin olive oil, whole wheat flour and low in sugar.

If you are wondering if a strong taste of extra virgin olive oil will come out in the cake, the answer is no, not at all. Extra virgin olive oil in desserts taste always really smooth for some reason, and it is super healthy.

Ingredients:

- 200 g wheat flour;

- 1 big egg;

- 5 or 6 spoon of extra virgin olive oil;

- 70 g sugar.

Tools:

- a bowl;

- a fork;

- parchment paper;

- plastic wrap;

- rolling pin.

Place the flour in a bowl, the egg in the middle of it, add a pinch of salt and the sugar, and on top of everything the olive oil.

Do not mix them as you add them, but just when you added everything.

Start to mix slowly with the fork.

Mix until everything is blended, braking up in small chunks all the big chunks forming.

Do not mix for too long, and do not use your hands, the dough should stay cold and friable, not an homogeneous paste, or the cake will not be crunchy.

Place the dough in a piece of plastic wrap, and form a ball.

Refrigerate for at least 2 hours, over a night is fine too.

Take out the dough from the fridge 20 or 30 before using.

Place the ball in the middle of the parchment paper, you really need it for this recipe.

Flat down a little bit with your hands, add a little bit of flours and roll with the rolling pin, until equally flat.

Just make sure not to let any empty space in between the crust, help yourself adding some crumbles from the sides and putting it where some holes may formed.

NOTE: this crust is not easy to roll as a regular fat white wheat crust, it is easy to break and crumble. But ones it will be cooked it will keep all together nicely.

Round up your crust with the help of your hand and the fork.

Carefully place the crust in the pan.

Some crust will may fall a little from the sides, just pick it up and stick it back with your fingers.

Once you will fill it up and cook, it will stay all together.

Puncture the crust a little with the fork, so while it cook any air will get stock under it.

Done, your crust is ready to fill up and cook. (I generally cook it for 55 minutes at 190° C, but really depend on your pie filling and owen).

It will be ready in the owen when the side are of a nice brown.

It is a super tasty and fragrant crust, good for any recipe.