• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

This simple low-fat and egg-free dough is ideal to make any kind of savoury pies and tarts using a thin layer of pastry.

Difficulty: Easy
Preparation time: 10 minutes
Resting time: 1 hour
Total time: 1 hour and 10 minutes
Egg-free; Low-fat; Vegetarian; Vegan

200g (7 oz) plain flour
2 tbsp extra virgin olive oil
1 glass cold water
1 pinch of salt

1. Mix well all ingredients in a large bowl until the dough is soft but not too sticky. Cover with a clean kitchen cloth and leave in the fridge for 1 hour.
2. Split the dough into two parts. Roll out each part with a rolling pin on a lightly floured surface to a thin round shape; line your pie dish and press onto bottom and up the sides of your baking mould. Remove excess dough with a sharp knife.
3. Pour in your pie-filling and cover with the second layer of pastry. Seal the edges; prick the surface with a fork, brush with egg yolk and bake at the required temperature.

NOTE: If you can't obtain a very thin layer, I suggest you to use a pasta machine like my mother does. In this case, however, you will get rectangular layers to be joined and sealed in the pie dish.