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Olive Oil and Rosemary Pie Crust Step by Step
Course:
Savory cooking basic
Cuisine:
French
Prep Time:
15
minutes
minutes
Cook Time:
0
minutes
minutes
Resting time:
1
hour
hour
Servings:
1
tart
Easy to roll out pie crust with incredible Southern France flavors. The secrets are olive oil instead of butter and to add fresh Provencal herbs, rosemary.
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Ingredients
250
gr
flour
1
teaspoon
salt
5gr
4
cl
olive oil
1
egg
8 to 10
gr
rosemary
usefresh rosemary leaves≈ 3 sprig
6 à 10
cl
water
Instructions
Prepare pie pastry
Prepare and measure all ingrédients.
Finely chop rosemary leaves with a kitchen knife.
Combine flour, salt and rosemary chopped leaves.
Pour in olive oil. Mix again.
Then add the egg. Miix again.
Progressively pour in water until you get a nice ball.
Rest before filling and baking
Film and let it rest in the refrigerator for 1h30mn.
Remove 5 min in advance from the refrigerator and roll out.
Notes
Rest for ideally 1h to 1h30min before rolling out.
Cooking time about 40 min depending on the use and filling of the pie pastry.