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COLAVITA Extra Virgin Olive Oil Pie Crust
Serves:8
Preparation time:1hr

This recipe was submitted by Joyce K. Stratman of Caledonia, MI.  It demonstrates how versatile COLAVITA Extra Virgin Olive Oil is and how well it can be substituted for butter; even when making a pie crust.  This pie is filled with Kale, Red Onion and Beef, the recipe can be found here:

Kale, Red Onion and Beef Pie

We thank Joyce for submitting this recipe. Here is what Joyce wrote in her e-mail:

"I have developed a pie crust recipe that is comparable in quality to that made with shortening.  I did so after my husband had cardiac bypass surgery a few years ago, so that he could continue eating his favorite food--pie. The technique I use is very unique;  I would like other cardiac patients to benefit also."
Origin: Joyce Stratman
Ingredients:

2/3 cup COLAVITA Extra Virgin Olive Oil
2 1/2 cups pre-sifted all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder 
1/2 cup ice water
1 egg
1 tablespoon COLAVITA White Wine Vinegar


Preparation:

In a cup or bowl; place the olive oil in the freezer until it is almost frozen. If you want to speed up this process divide the oil into two cups. Place pre-sifted flour in a bowl add baking powder and salt. Place bowl in refrigerator. In a cup combine water, egg and vinegar; mix well; place in refrigerator. If possible, also place rolling pin and pastry cloth in the refrigerator. When oil is solid, cut it into the flour mixture. Working quickly, mix until it forms uniformly coarse crumbs.  Add liquid ingredients gradually, tossing lightly with a fork, until dough sticks together. If dough seems too wet add a little extra flour. Roll out onto a lightly floured pastry cloth.  Use as you would use any pie pastry. This recipe makes enough for a 9" double crust pie.  While the dough is fairly easy to work with, it is best not to overwork it.
Per Serving: 306 Calories (55.0% from fat); 19g Fat (3g Sat, 13g Mono, 2g Poly); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 169mg Sodium.  Food Exchanges; 2 Grain (Starch); 3 1/2 Fat.