Olive Oil Pecan Pie

by Elaine Trigiani
Flaky Olive Oil Crust (for a single layer)

  • 1 1/2 cups (200 g) flour
  • pinch of salt
  • Scant 1/2 cup (100 ml) extra virgin olive oil
  • 1 egg yolk beaten with 3 tablespoons cold water
Filling

  • Scant 1/4 cup extra virgin olive oil
  • 2/3 cup brown sugar, packed
  • 1/4 teaspoon salt
  • 3/4 cup dark corn syrup
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup pecan halves
The key to making a short crust pastry with olive oil is to get the olive oil to the consistency of butter. Measure the oil, pour it into a glass bowl, and place it in the freezer for about 1 1/2 hours or until it is very thick, but not too hard.

Mix dry ingredients in a metal mixing bowl and place in the freezer or refrigerator. Because the oil will melt very quickly, it is important to keep all the ingredients cold and to work quickly. When dry ingredients and bowl are chilled, and oil is a thick consistency, use a pastry cutter to cut the oil into the dry ingredients until the oil is the size of small peas. Be careful not to over-blend.

With a fork, gently stir just enough of the cold water/egg yolk mixture to get the bits of dough to begin to stick together, being careful not to over-blend. If dough is too dry, sprinkle on more cold water just until it holds together. If it is too wet, sprinkle some flour over the dough and mix lightly and quickly. Roll out dough or simply press it directly into a tart tin or pie dish, pressing it down gently with your fingers, working quickly, to fully cover the bottom and sides of the dish. Crimp the edges and reserve in the refrigerator until needed.

For the filling, blend together the oil and sugar; add the salt, corn syrup, eggs and vanilla, and mix well. Place pecans on the prepared pie crust and gently pour the filling on top. Bake for 10 minutes at 450 degrees F; reduce heat to 350 degrees F, and bake for 35 minutes more, or until a knife comes out clean.
Olive Oil Pecan Pie

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