Perfect Olive Oil Pie Crust
- 2-1/2 cups flour, sifted
- 1 tbsp granulated sugar
- 1 tsp salt
- 1/2 cup California Olive Ranch Extra Virgin Olive Oil
- 2/3 cup buttermilk
- 1 tsp pure vanilla extract
Egg Wash
- 1 medium egg white
- 2 tsp cold water
- 1 to 2 tsp granulated sugar
Pie Filling
- 2 tbsp California Olive Ranch Extra Virgin Olive Oil
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1-1/2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp freshly grated ginger
- 2 large eggs
- 1 large egg white
- 1 can low fat evaporated milk
- 1 large can pure pumpkin puree
- 1 tsp pure vanilla extract
Preheat the oven to 425°F.
Make the Crust: In a mixing bowl combine the flour, sugar and salt. Mix together. Add olive oil, buttermilk and vanilla. Using a spatula, blend all ingredients. If necessary, add a sprinkle of flour to create desired texture; not too wet and not too dry.
Divide dough into 2 equal parts. Form into balls and wrap individually in plastic wrap. Flatten with the palm of your hand. Let rest 5 to 10 minutes (no need to refrigerate). Roll out between waxed or parchment paper. Place in 2 pie pans and flute the edges as desired.
Make the Egg Wash: Mix egg white and water together until well blended. Using a pastry brush, brush egg mixture on the rim of the crust. Dust with sugar. Set aside.
Make Filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the olive oil, sugars, flour and spices. Beat together until evenly blended. Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer speed to low and gradually add the evaporated milk. Mix until well blended. Stop the mixer and add the pumpkin and vanilla. Mix again on low until blended. Pour into prepared unbaked olive oil pie shells.
Place in the preheated oven and bake for 10 minutes. Reduce temperature to 350°F without opening the oven door and bake for an additional 50 to 60 minutes or until a knife inserted into the center comes out clean.
Cool for 2 to 3 hours. If you like your pumpkin pie cold, store in refrigerator until ready to serve.
Recipe reprinted with permission of Micki Sanner, Olive Oil Desserts