Homemade Mediterranean Pie Crust
This homemade Mediterranean pie is light and flaky, made with olive oil and flavored with tomato paste and dried herbs!
Servings: 2 pie crust
Calories: 855kcal
Ingredients
- 2⅓ cups all purpose flour
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon rosemary
- ¼ teaspoon salt
- ⅓ cup olive oil light or delicate
- ½ tablespoon tomato paste
- 3-4 tablespoons water (room temperature)
Instructions
- In a food processor or large bowl whisk together the flour, basil, oregano, rosemary and salt, add the oil and pulse or stir together with a fork.
- Add the water start with 3 tablespoons add more if needed and tomato paste, pulse to just combine or mix with a fork or clean hands.
- Move the mixture to a lightly floured flat surface and gently knead to form a compact soft dough. Cover with a clean tea towel and let rest 15 minutes.
- Wrap the dough with plastic wrap and refrigerate for one hour. Roll and use as desired. Enjoy!
Notes
After assembling the pie dough, divide it into two dough balls. Wrap in plastic then store in the refrigerator for up to 2 days. When ready to use in a recipe, remove from the refrigerator and bring slightly to room temperature, about 30 minutes. Roll and proceed as directed.
To freeze this pie dough, I actually like to first roll it out and fit it into a pie pan. Once frozen, just pop it out of the pan, wrap in plastic wrap and store frozen for up to three months. Thaw in the refrigerator and then proceed to use as desired.
Nutrition
Calories: 855kcal | Carbohydrates: 113g | Protein: 15g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 327mg | Potassium: 210mg | Fiber: 5g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 7mg