Favorite in all its aspects, salty or sweet, pie, is an integral part of Greek cuisine. Found in all regions of Greece, and in a thousand different variations. There are two key ingredients for a perfect pie! First the perfect stuffing, and secondly the perfect pastry! Melt in the mouth, while being crispy until the last piece! Try this recipe for a traditional rustic pastry, for great pies!
Pie PastryPrint This
- ○ 5.5 cups flour for all uses
- ○ 4 tablespoons olive oil
- ○ 1 tablespoon vinegar
- ○ 1 teaspoon salt
- ○ 1 teaspoon baking powder
- ○ 2 cups warm water
- ○ 1/2 cup olive oil tea
- ○ 3/4 cups margarine melted
- ○ cornstarch (for pastry rolling)
In a large bowl, add the flour, water, 4 tablespoons olive oil, salt, vinegar and baking powder and knead until you have a smooth pastry that does not stick to hands. Then divide the dough into two equal parts.
Take one part of the dough, spread on our workbench some cornstarch so as the dough not stick and some,on top of the dough. Using a rolling pin begin to roll the sheet. If necessary, add some cornstarch.
In a saucepan, mix the olive oil with the margarine and heat to melt. Roll the pastry until you get a sheet at the size of the pan ,in which the pie will be baked. By using a brush, coat the surface of the sheet with the mixture of margarine and oil.
Then fold the sheet, as shown in the photo, and brush again with the fatty compound.
Continue to fold the dough and to coat it with oil-margarine mixture. The last time you fold, do not brush with oil. Transfer the dough on a plate, on whose surface is stretched with some cornstarch. Repeat the process for the second part of the dough. Cover both sides of the dough with some cornstarch, cover and place in refrigerator for 1-2 hours.
In surface covered with some cornstarch, place the chilled dough, and using a rolling pin, roll a sheet in a size, slightly larger than the size of the pan in which the pie will be baked. Transfer the sheet to a pan, which previously have cover with olive oil.
We cover the first sheet with the filling, and then place the second one. Wrap left over dough around the pie. Spread across the surface of the pie with oil-margarine mixture, and plot into pieces.