I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched online for any substitutes, including olive oil, and found a small number of hits and recipes.
I ended up erring on the safe side and just made a brown sugar crumble topping, but I've been curious about an olive oil crust ever since. Has anyone attempted it? What are some of the differences between olive oil and butter or shortening? What would be the result of using a combination of all the fats?
*Mock Apple Pie uses no apples, and is a carboholic's dream. It was for a themed party and I don't intend to make it often. But it's quite a fun surprise to try out on unsuspecting guests at least once!