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Olive Oil Crust (1)

pastry

1-3/4 cups all purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1/2 cup olive oil
1/2 cup milk
1 egg; beaten

In bowl, sift together flour, salt and baking powder. Whisk together oil, milk and egg; ad to dry ingredients all at once. Using fingers or mixer with dough hook, blend until liquid is absorbed and dough has texture of earlobe, adding up to 2 tablespoons water if necessary. Transfer to bowl; cover and refrigerate for at least 30 minutes and up to 5 days. Knead any oil back into dough; divide into quarters. On lightly floured surface; flatten one of the pieces into disc; turn to flour other side. Roll out into 8- or 9-inch circle about 1/8-inch thick. (Pastry will shrink slightly but can be stretched by hand before baking.) Transfer to waxed paper. Repeat with remaining dough, stacking between waxed paper.

Contributor: Canadian Living Magazine (December, 1996)

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