This dough has a fine tender texture and an excellent flavor that isn’t assertively olive-y. Of course, it’s perfect for any Mediterranean style savory pie or tart, but it can also function well in other recipes. It only takes about 5 minutes to make and has the advantage of being very tolerant if you take a little longer to roll it out, since the oil won’t melt and make the dough sticky and unmanageable, as butter sometimes does. I’m giving you two quantities here, one for a single-crust pie or tart and another for a double crust. The doughs are identical, but the liquid ratio is slightly different in each.