I think I'd like to learn to make pie crust with only a small amount of olive oil. Ken, is it flaky? Seems like that could be a pretty healthy dessert, olive oil crust with home-canned pie filling.

Melissa

Yes, very flaky. Don't know how they do it, but you could not tell the difference between the oilive oil or regular fats. Their cheese cakes are a dream too and are fat free. I tried to make some using the fat free creamed cheese, but it turned into a watery mess. Theirs must use some kind of thickener that doesn't need any baking. They are sold in plastic pans. They claim to be a mail order outfit too, and even sell to some retailers now. I didn't like their gluten free donuts very much though, as they were a baked donut with a sugar free filling, a real shock to nayone expecting them to be the same texture as a fried, flour based one. I could enjoy the chocolate ones though, not bad. If I were to try the pie crust with oilive oil, it would be one that is not extra virgin as it doesn't need that taste to come through unless it was in a vegetable pie of some kind. The secret is to have the oilive oil and flour very cold so it dosn't make the dough too soft.

Ah, cold olive oil, of course! I was trying to imagine making a rollable crust with liquid fat, but I forgot olive oil sets in the fridge. I'll buy the cheap stuff & try it out. I also like no-trans-fat Crisco which I believe is made by fully hydrogenating fat so it's hard, then blending it with unhydrogenated liquid oil.

Melissa

I wonder what ever happened to that 'oilestra' product that was supposed to be developed by Lays for frying their potato chips. It was supposed to be the new wave of a fat free frying with a special oil.