Making a great pie dough is no small feat. I rarely deviate from my trusted shortening-and-butter pie crust because I’m determined to get that perfect combination of flakiness and buttery richness. However, when I stumbled upon Jamie Oliver’s 2-ingredient pie dough on social media, I was intrigued. What caught my attention was a surprising ingredient: avocado.
This made me wonder: Could pie crust be reinvented? I’m not talking about the usual pretzel or graham cracker crusts, but rather something close to the traditional flour-based pie crust, yet with a unique and flavorful twist. I had to give this innovative dough a try. Jamie Oliver’s 2-ingredient pie dough is just as stunning as it is versatile. The avocado gives the crust a soft green hue, adds a subtle flavor, and fills your kitchen with a wonderful aroma as it bakes.
After trying it, my only critique is that it turns out a bit more pillowy than a traditional pie crust, leaning more toward a bread-like texture. This can be easily adjusted by swapping out the self-rising flour for all-purpose flour, which should eliminate the breadiness. If you still want a slight airiness, adding a 1/4 teaspoon of baking powder should do the trick.
How to Use Jamie Oliver’s 2-Ingredient Pie Dough
Jamie Oliver pairs his pie dough with a vibrant quiche made from green peas, eggs, and cheddar cheese. But this dough is versatile enough for any type of quiche filling.
If you want to stay with Oliver’s green theme, consider filling the pre-baked crust with a spinach-heavy Florentine mixture (you can even purée the spinach for a smoother presentation). Another great option is a Quiche Lorraine with Swiss cheese (I prefer Gruyère), bacon, and onions.
The possibilities are endless! Any savory filling will work beautifully here. You could even treat it like a Dutch baby and layer thin slices of ham and cheese into the crust.
Jamie Oliver’s 2-Ingredient Pie Dough
Ingredients:
- 1 ripe avocado
- 1 1/2 cups self-rising flour (see note above)
- Pinch of sea or kosher salt
- Cold water
Directions:
- Peel, pit, and weigh the avocado flesh. Measure out 100 grams of avocado (if you don’t have enough, you can top it off with olive oil).
- In a large bowl, mash the avocado until smooth. Add the flour and a generous pinch of salt. Use a fork to combine the ingredients.
- Add a couple of tablespoons of cold water and mix with your hands until the dough comes together. Add more water if the dough feels too dry.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 15 minutes.
- Preheat your oven to 400°F (200°C) with the rack positioned in the center. Roll the dough out on a lightly-floured surface to about a 1/4-inch thickness and 11 inches in diameter.
- Loosely roll the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently press the dough into the dish, making sure to cover the bottom and sides. Prick the dough with a fork, then crimp the edges.
- Bake for about 15 minutes or until the crust is golden brown. Let it cool, then add your choice of toppings or fillings and enjoy!
