- 2 2/3 cup flour
- 1 tsp salt
- 2/3 cup Athinolia Extra Virgin Olive Oil
- 6 Tbsp milk
- Mix the salt and flour in a mixing bowl.
- Cut the Athinolia EVOO into the flour and salt mixture with a pastry cutter.
- Add the milk (it will be wetter than typical pie dough so don't worry), and mix it with a fork until it is combined. Since the dough is softer than a butter pie crust, let the dough rest for a least 10 minutes in the fridge.
- Roll half the dough out between sheets of wax paper (this will keep it from sticking to the rolling pin)
- Peel the top sheet of wax paper off the rolled dough and flip the crust over into the pan.
- Remove the other sheet of wax paper.
- After you have filled your pie crust, repeat the rolling process for the other half of the dough.
- Place over pie, seal edges and cut vents.
- Bake as usual, depending on the type of pie you are making.