Greek Pie Crust


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

Pie Dough Ingredients

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.

Pie Crust Dough Sitting

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.



About aklasiccommotion

I have a zest for life and am always willing to try new things! I love traveling, food and cooking, my boyfriend, Andrew, our dog, Franklin, my bearded dragon, Roxy, and all things water-related. When I'm not at work dealing with nonpoint source pollution, you can find me hiking, biking, running, camping, road-tripping, or working on my masters in Environmental Planning and Management!

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  1. Pingback: Zucchini and Herb Pie « Taking the World by Storm

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