Olive Oil Pastry Dough, No Butter, Using Palestinian olive oil

Method

• 1)

  Place all the ingredients in a large bowl.

• 2)

  Bring together with your finger tips.

• 3)

  Knead in the bowl then on a lightly floured work surface until smooth and bouncy.

• 4)

  Using a lightly floured rolling pin, roll out until thin and enough to fit the bottom of the pie tin as well as the side.
  Keep the sides uncut.

• 5)

  Prick the bottom of the pie with a fork and chill in the fridge for 20-30 minutes.

• 6)

  You can fill it with any filling of your choice then bake OR you can blind bake then fill OR you can bake completely before filling with any filling that doesn’t need baking.

• 7)

  Bake at 180C until lightly golden.

• 8)

  Original recipe by @charlinedieteticienne