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Tim w

On 07/05/2015 12:52, wrote:
> On Thu, 07 May 2015 12:30:33 +0100, Tim w > wrote:
>
>> I want to make a quick simple pastry of flour, water, (olive) oil and
>> salt. Trying to find the proportions all in grams so I can just put the
>> ingredients in a bowl and mix. As usual the internet is awash with
>> muddled and inaccurate info. Where would I find this? without eggs or
>> tbsps or cups or lbs and oz? Huh?
>
> Go to google, put in pastry made with olive oil in grams - I received
> several answers. I am not sure I would make it with olive oil, all
> lard is nicest, flakiest, but YMMV.
>
> If you do make it with oil, do report back on the results, I'd be
> interested. Normally for a quick, shortcrust pastry, you could enter
> shortcrust pastry recipe in grams.
>

In Italy they don't make pastry like us Anglo-Saxons. They use olive oil
and water and there is every variation of oil, water, yeasted,
unleavened, 'short', chewy, crumbly etc. But that's beside the point for me.

I was making a simple open vegetable and cheese pie known as Homity Pie.
For economy of time and effort I put the one earthenware pie dish on the
scales, weighed the ingredients directly into it, mixed and kneaded in
the bowl then flattened, thumbed and stretched the dough/pastry to line
the bowl, then left it to rest as I prepared the filling. So no rubbing,
no food processor, no rolling and no waste.

Result was good. Chewy not crumbly as you might expect from a mixture
more water than oil. I might try the same technique with soft butter
instead of olive oil then my English pie will be less of a
cross-cultural muddle.

Tim W