10 MINUTE OLIVE OIL SHORTCRUST PASTRY
1½ cups all-purpose flour
5 tbsp granulated sugar
1/2 teaspoon Kosher salt
1/2 cup PERSIAN LIME olive oil
2 tbsp whole or 2% milk
1 cup rice or dried beans for blind baking
Combine and whisk flour, sugar and salt in a large bowl. Whisk the olive oil and milk in a small bowl until completely blended. Make a well in the dry mixture. Pour in the wet mixture, gently mixing with a fork until there are no dry areas left. The dough should be crumbly, like rice. Form into a disc. Flour a flat work surface. Roll out the dough to 1/8-inch thickness and 2 inches wider than the tart pan. You can roll and wrap around rolling pin before placing in pan to prevent breakage. Trim the edge. Using a fork poke holes in the bottom of the dough in several different places. Line with plastic wrap or foil, then place rice or dried beans in the bottom to weigh it down while baking. Place in the oven and bake for 10 minutes. Take out of oven, remove rice and plastic wrap or foil, then return to oven for another 5 minutes. Remove and let cool.