Part of the Zucchini and Herb Pie recipe requires a greek pie crust. The recipe for said crust is also in the Mediterranean Harvest cookbook. It’s fairly simple and straight-forward… and pretty tasty!
2.25 cups unbleached all-purpose flour
3/4 teaspoon salt
1/4 cup olive oil
1 tablespoon red wine vinegar
3/4 cup water
1. In a bowl, mix together the flour and salt. Make a well in the center and add the olive oil, vinegar, and water. Mix with a fork just until the dough comes together.
2. Turn the dough out on a lightly floured surface and knead just until smooth, no longer than a minute. Divide the dough in half. Press each half into a circle about 4 inches in diameter. Dust with flour if the dough is sticky.
3. Wrap tightly in plastic and let rest for 1 hour at room temperature. If you aren’t using it right away, you can keep it in the fridge for up to 3 hours.