“Olive Oil Tart Dough”

1 & 1/4 cup all purpose flour
1/2 tsp kosher salt
1/3 cup olive oil
2 T ice water

Put flour and salt in a big bowl, add the oil in a slow stream while mixing with a fork, until the mixture resembles pea sized crumbs. Add the water, 1T at a time, until the dough comes together, knead briefly into a ball. Squeeze into a disk and place in the bottom of a tart pan or pie plate. Press the dough with your fingers, into the pan and up the sides.

Fill, bake at 375 F until your filling is set, (for what you made up there, that would be about 25 minutes.)

Steffan’s note: This recipe seems to be a variation of the Reverend Hurd’s “Stir and Roll” pie crust, in the awesome “Ten Talents” cookbook. (I highly recommend it for some unusual and effective “alternative” recipes.) The ratio of oil to cold liquid and flour can be tweaked, going as far as reducing the oil to as little as 1/2 cup, and increasing the cold liquid to 1/4 cup to make up the difference. Pressed into a disk, and rolled thinner between two sheets of wax paper, it makes an excellent samosa dough as well.