Pie Dough

Today’s recipe will definitely become a family favourite. As you know, we love pies and home-made dough. Remember Mrs Kalliopi’s wholeshome dough?

This week we’ve got a delicious pie crust, made with a secret ingredient: orange juice! The juice adds a unique aroma to your dough, while the texture is soft and tender. This recipe by the Greek chef Christoforos Peskias comes from the island of Cyprus. Here, we’ve adapted it using our white balsamic vinegar with honey, which adds depth and sweetness to the dough. This fantastic organic vinegar is made by fusing white wine vinegar from the local Roditis variety with organic raw spring heath honey and pollen, carefully collected at 1500m from the fertile slopes of Mt. Pindos. This fusion brings you all the aromas of the Greek countryside in one bottle! The result is an explosive combination of aromas and taste.

You can use this dough with any sweet and savoury fillings. Watch this space, next week we’ve prepared some delicious little olive pies which we made using this dough.

Makes 1 pie crust for a 20x30cm baking tray

250g all purpose flour
1 tsp baking powder
50ml olive oil
1 tsp white balsamic vinegar with honey
100-150ml orange juice (from 2-3 oranges)

In a large bowl whisk together the flour and baking powder. In a separate jug mix together the olive oil, vinegar and orange juice. Combine the wet and dry ingredients.

Knead together, adding a bit more orange juice if needed, until you have a smooth dough. Return the dough to your bowl and let it rest in the fridge for 30min.

Roll it out and use as a pie crust with your filling of choice.

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