rhubarb pie with OLIVE OIL crust!

I made a rhubarb custard pie last night and it's delicious! But tried a new healthy version of pie crust! Not shortening or lard...but OIL!

I recall when D&D Diner in Hagersville used to bake their own pies, the gal told me that they used oil in the crust. Did a search and came up with this:
(You can use sunflower oil, corn oil, olive oil, etc.)

OIL PIE CRUST
Sift the flour first, then measure 1 1/3 cups
1/2 tsp. salt
1/3 c. olive oil
2 Tablespoons COLD water

Sift flour and salt.
Add oil and mix well with a fork or pastry blender.
Sprinkle cold water over mixture and mix well with fork or pastry blender.
Press mixture into a ball. (Do not overwork it or squeeze it too much. Makes it tough and hard.)

Place a sheet of wax paper on the countertop....(could use parchment or maybe even Saran Wrap?) I used waxed paper. Don't use any extra flour for rolling. Place the ball of dough on the paper and place another sheet on top.
Roll out the dough between the wax paper. Then peel off one sheet and flip the dough into the pie plate. Peel off the other sheet and crimp the edges.

Bake as usual according to your pie recipe. Mine asked for 10 min. at 375, then 30 min. at 350. Turned out flaky and gets rid of the artery-clogging fat!
Tasted good and made a great pie! I did not taste any kind of odd flavour from the olive oil. Try it. Your heart will love you for it!

Thanks Nancy is going to try this

Can you make me one, cking?

Jonas, Jonas, Jonas.....what ARE we going to do with you? LOL Does your avatar come in flavours too?

That sounds great CKing! Since my hubby's bypass surgery we always have a jug of olive oil in the house!

Of course, it's not rich like a normal pie crust, but rather a kind of a neutral base for the filling. But if it allows you to have a piece of pie, when otherwise you could not...then it's a great alternative.

Do you think it would work as well with a 2 crust pie?

Yes, the ones at D&D Diner had a top crust as well.

Have to try it myself. My traditional mother is skeptical about this crust. But to me, the filling is the highlight, not the crust. If you are a traditionalist as she is..then you will probably not like this. I am going to try it again. And I got the "light-tasting" olive oil as the ordinary one DOES have a certain edge to it.