basic savory pie crust dough

This is my go-to savory pie crust. It is very quick and easy to prepare, fulfilling its purpose without flair but also without failing.

• Prep: 10 min.
• Rest: 30 min.
• Makes: 1 crust for a 26 cm tin (double the recipe if you are making a covered pie)

Ingredients

• 250 g plain flour
• 1 large egg
• 2 tbsp olive oil
• 50 ml water
• a pinch of salt

Method

1. Put the flour and salt in a large bowl, then add the lightly beaten egg, olive oil and water. Mix everything with a fork, then bring together with your hands. You may need a little more or less water depending on the type of flour, ambient humidity and the size of your egg.
    
   
2. Transfer to your work surface and knead the dough for about five minutes, until all the flour has been incorporated. The dough should be homogenous, feeling smooth and a bit silky to the touch, not at all sticky.
    
   
3. Make a ball and wrap in cling film. Refrigerate at least half an hour before using.