Savory Olive Oil Crust

Sometimes you just don't want to mess around with a butter-based crust. This crust gives nice support for a tart or quiche. It comes together easy and is tasty.

pre-bake

Savory Olive Oil Crust (Adapted from Chocolate and Zucchini)

8.8 oz flour (about 2 cups)
1t salt
1/2 t dried thyme
1/2 t dried sage
1/4 c olive oil
about 1/2 c cold water

Mix flour, salt, and herbs in a bowl. Add olive oil and mix together with a fork. Add some of the water and mix together until dough just comes together, adding additional water as necessary. You might not need all the water. Knead briefly and turn dough out onto floured surface (or silpat). Firmly roll dough out into in a 12"or so circle, continually turning 1/4 turn as rolling. Place into a greased 10" pie dish or 11" tart pan. Cut edges even (for the pie dish there is no need to flute the edge. Refrigerate for at least 30 minutes. Prick dough with a fork. Lie the pie shell with foil and add pie weights. Bake for 15 minutes at 350. Remove pie weights and foil and fill.

post bake - I didn't want it too browned but in retrospect, it could have been a little more browned

I filled this with a mushroom quiche filling. To be continued...

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