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1
Add roughly half of the flour into a bowl.
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2
Combine half of the flour with all of the olive oil and mix together.
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3
This is how the mixture from Step 2 should look when mixed.
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4
Add the remaining flour to the mixture from Step 3 and mix in gently with a fork.
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5
When the mixture becomes crumbly like in this photo, add in the water.
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6
This is how it should look when the water has been added.
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7
Mix everything together briskly and gather the dough into a ball.
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8
Roll the dough out flat.
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9
The dough will be easier to roll if you do this on a sheet of parchment paper.
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10
When you've rolled it out a bit, fold the dough in half over itself.
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11
Roll the dough out again.
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12
Repeat the steps above twice more, rolling and folding.
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13
If any crumbs or bits of dough fall of, make sure to fold them back in.
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14
Roll the dough out until roughly 3 mm thick.
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15
If the dough is hard to roll, of if it's crumbling to much, add a bit more water to hold things together better.
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16
Shape the dough into the tin that you are going to use and pierce its it several times with a fork so that it doesn't expand too much in the oven.
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17
If you have any pie weights please use them at this stage of the recipe.
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18
Bake the pie crust in an oven preheated to 200 degrees C for 10-13 minutes.
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19
When it's cooked to how you want it, remove the pie crust from the oven and leave it to cool.
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20
This crust works great in apple pies and with other tart ingredients Please feel free to give it a try.
