Olive Oil Pie Crust

2 cups flour
1 teaspoon salt
1-3/4 teaspoon baking powder
1/2 cup Extra Virgin Olive Oil
1/4 cup water (a little more if needed to hold dough together)

In mixing bowl, combine flour, salt and baking powder, make well in center.

Pour olive oil and water into same measuring cup (do not stir) add all at once to flour.

With fork, stir lightly until well mixed. Form dough into a ball, flatten slightly.

Add a little more liquid if needed to hold dough together.

Cover; chill in refrigerator for about 30 minutes.

Grape Pie

5 cups grapes (Concords work best)
1 cup sugar
3 tablespoons arrowroot powder
1 tablespoon lemon juice
Your favorite pie crust

Preheat your oven to 450° F.

Squeeze washed grapes from skins. Set skins aside. Place grapes in a saucepan and pulp lightly with a masher. Simmer over low heat until soft. Cool and run through a strainer to remove the seeds. Combine the skins and pulp and return to heat and let simmer for a few minutes.

In a large bowl, combine the lemon juice and arrowroot powder. Add the grapes along with the sugar.
Pour the grape mixture into a pastry-crust lined pie plate, cover with top crust and bake for 10 minutes at 450F on a foil lined baking sheet. Reduce heat in oven to 350 and bake for an additional 30 minutes.

Allow pie to cool completely before cutting.

Makes one pie.