Olive Pie

Pie Crust In a large bowl, combine the flour and salt. Add the cubed butter and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Pie Crust Add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Filling In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Filling Add the green olives, black olives, dried thyme, dried oregano, and red pepper flakes to the skillet. Cook for another 5 minutes, stirring occasionally.

Filling Remove the skillet from the heat and let the filling cool slightly.

6.Preheat the oven to 375°F (190°C).

7.On a lightly floured surface, roll out the pie crust into a circle large enough to fit a 9-inch pie dish. Transfer the crust to the pie dish and trim any excess dough.

8.Spread half of the Parmesan cheese on the bottom of the pie crust. Spoon the olive filling over the cheese and spread it evenly. Sprinkle the remaining Parmesan cheese, mozzarella cheese, and chopped parsley on top.

9.Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

10.Remove the pie from the oven and let it cool for a few minutes before serving.