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Lemon Olive Oil Pie

It's Pi Day & Spring is almost here which means it's time to roOoLL out refreshing desserts!  This Olive Oil Lemon Pie is super delicious and pretty easy pie-sy! Here's how to make it...

For the crust:
1–3/4 cup all-purpose flour
1–1/2 teaspoons sugar
¼ teaspoon salt
¼ cup olive oil
6 tablespoons unsalted butter, cold and chopped
Ice water

For the filling:
4 large eggs
1–1/2 cups sugar
1/3 cup olive oil
1/3 cup buttermilk
¼ cup fresh squeezed lemon juice
1 teaspoon vanilla
1 tablespoon grated lemon zest
3 tablespoons all-purpose flour
¼ teaspoon salt

For the whipped cream:
1–1/4 cups heavy whipping cream
¼ cup sugar
1 teaspoon vanilla extract

What to do for the pie crust:
Combine flour, sugar, and salt in a large bowl. Add Chef's Life Baking Oil and cold butter and use a pastry cutter or fork to cut in the fat until small clumps are throughout. Do not overwork dough. Add about 6 tablespoons of water, more as needed a tablespoon at a time, to bring the floury clumps together. Again, do NOT overwork. Dump the dough onto a counter and bring it into a ball. Flatten it into a round. Cover with plastic wrap and allow the dough to rest in the fridge for at least an hour.

What to do for the filling:
When ready to bake the pie, preheat the oven to 375 degrees. Allow the dough to sit out at room temp for about 5 minutes and then roll it out with a rolling pin on a floured surface until it is about an 11” diameter circle. Roll the dough up onto the rolling pin and unroll it into the pie plate. Gently nudge the dough into the edges of the pan and trim off any excess around the top. Press dough to seal the crust. Crimp your edges as desired and then place the pie dish in the freezer while you prep the filling.
Whisk the 4 eggs + sugar in a large bowl. Add Chef's Life Olive Oil, buttermilk, lemon juice, and vanilla. Whisk just to combine. Add lemon zest, flour, and salt. Stir.
Pour filling into the pie and bake in the preheated oven for 40 minutes or so, until the crust and top of the pie are golden bronze. You may need to rotate the pie the last 10 minutes to brown evenly. Allow pie to cool at room temp.

What to do for the whipped cream:
Whip the heavy whipping cream on medium speed until frothy and slightly thickened. Add sugar, vanilla extract and continue beating until smooth, thick peaks form. Top the pie + serve immediately.

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