OLIVE OIL PIE CRUST:
2 cup organic sifted all purpose or pastry flour
½ teaspoon salt
1 teaspoon vanilla
1/3 cup Greek Koroneiki extra virgin olive oil
1/4 cup plus 3 tablespoons very cold half and half
METHOD:
Mix flour and salt together in a bowl with a fork.
Place bowl in freezer for 20 minutes.
Remove bowl from freezer and make a well in the middle of dry mixture.
Add vanilla, olive oil and half and half. Mix well with fork just until ingredients are blended; do not over mix.
Form dough into a ball and refrigerate for 20-30 minutes.
Roll dough out onto parchment paper with a rolling pin, place into pie dish and crimp edges.
Brush beaten egg over crust and pierce with fork in 8-10 places.
Bake crust until golden brown, about 25 minutes at 350°. Cool crust before filling.
FILLING:
Fill with any fruit using the same quantities. SHOWN HERE: 2 1/2 cups sliced strawberries, 1 cup fresh blueberries, 1/2 cup cane sugar, stirred together over medium high heat for 5 minutes until sugar is absorbed.
Refrigerate until fruit sets; cut into 8 equal pieces. This guilt-free dessert is MUCH lower in calories and sugar content than most desserts--only 1 tsp sugar per serving!