A Skinnier Pie or What to Make When You Have Run Out of Dairy

Let's get one thing straight. When it comes to baking, I don't really advocate for cutting calories, or making Sandra Lee style shortcuts. If you are going to heat up your house and have a dessert it might as well be the real deal. That said, sometimes you just don't have shortening in the house. That happened to me a couple years back while staying with my hippie friend Lora. She didn't even have butter, but she did have the internets(go figure)so I tracked down this "healthy" alternative and it made a pretty decent crust.

Olive Oil Pie Crust
2/3 cup of olive oil
2 1/2 cups unbleached flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup ice water
1 egg
1 tbsp of vinegar

The first thing you'll want to do here is to measure out the olive oil and stick it in the freezer until it is almost frozen. This way the fat you are using in the recipe mimics the action that cold butter or lard would normally have in a recipe like this.

Combine flour, baking powder, and salt in a bowl and stick THAT in the fridge too. Measure out the water in a big Pyrex measuring cup and beat in the egg and vinegar. Guess what? You can stick that in the fridge too. If you have a marble rolling pin, put that in the crisper - just for kicks.

When oil is of the right consistency, cut it into the flour mixture. Working quickly, mix until it forms uniformly course crumbs. Add the liquid ingredients gradually, tossing lightly with a fork, until dough sticks together. If dough is too wet add a little extra flour. Roll out onto floured surface. Use as you would use any regular pie pastry.

This recipe make enough for a 9" double crust pie. This dough is fairly easy to work with, but is best not overworked.

Before baking the pie shell prick all sides, bottom and edges of crust. Add pie plate, weights, or dried beans in center to reduce shrinkage. Bake at 400 degrees F about 10 to 15 minutes.