I always make my oil pie crust recipe. It may not look as beautiful as some others with shortening, but it is foolproof and a healthier option with olive oil or canola oil instead of artery clogging ...

Yes, the cheese matters and so does the bright burst of tomato flavor, but the biggest difference-maker is the olive oil that’s essentially been fried into the crust. Di Fara legend Dom DeMarco ...

It’s impish: garlicky, rich and practically standing upright with the amount of olive oil and cheese that have been emulsified into it. The Buratta Pie ($28) arrives next, a lightly sauced crust ...