Phyllo Dough
Olive oil pie crust
400g flour
200g cold water
60ml olive oil
2 Tbs vinegar
2% salt
Add the flour in a bowl and salt and mix.
Make a well in the center and add olive oil. Add the cold water and vinegar and mix until all combined.
Then once crumbly use your hands to squeeze and knead until it becomes a dough.
If dry, add a bit more water.
Tip the dough out and knead for a couple of minutes.
Leave it in the bowl to autolyse for 30 minutes.
Cut into 4 parts for the pie.
2 for the bottom
1 for the middle
1 for the top
Flour the dough and roll it out until long and flat. Repeat for the other pieces.
Don't be shy with the flour as it opens up better
Roll onto a dish using a rolling pin.
Brush with olive oil over each piece of dough with the pie.
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