Pecan Pie With Olive Oil Crust

We all need pie in our lives right now especially at Thanksgiving!  Here's a quick and easy way of making a our favorite pie!

Ingredients:

For the olive oil pie crust-

• 1 ¼ cup all-purpose flour
• 1 teaspoon sea salt
• ¼ cup Koroneiko Extra Virgin Olive Oil
• ½ cup very cold water

For the filling-

• Pecan Pie In A Jar filling
• Eggs
• Butter

Directions:

For the Crust-

1. Using your food processor, combine the flour, salt and olive oil and pulse for less than 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, only for about 7-8 seconds; do not overwork the dough.
2. Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything and form into a ball or mound. Wrap in plastic wrap and place in the refrigerator for at least 30-40 minutes before rolling out.
3. Preheat your oven to 350 degrees. Remove dough from the refrigerator, roll out on a lightly floured work surface and transfer to a baking dish. Press into the baking dish and prick the dough with a fork.
4. Bake the crust for 15 minutes, or when slightly browned. Remove from the oven and set aside.

For the filling-

1. Follow the directions on the Pecan Filling Jar