Light and flaky low-fat pie crust

Yield: 1 servings

Measure Ingredient
1 cup Unbleached white flour; plus
2 tablespoons Unbleached white flour
1 dash Salt
¼ cup Chilled oil
1 \N Egg white; beaten lightly
1 teaspoon Apple cider vinegar
\N \N Ice water

In medium bowl, mix together flour and salt. Make small well in center of flour; add oil. Lightly mix with fingertips, fork or food processor until dough is like cornmeal. Do not overmix. Add egg white and vinegar; mix just until incorporated. With fingertips, form dough into ball. If still crumbly, add ice water, 1 tablespoon at a time, until dough is slightly sticky and holds together. Form into flattened circle about ½-inch thick.

Wrap tightly in plastic wrap; refrigerate for 20 minutes. Working on lightly floured table or countertop, roll dough into 11-inch circle. Fold in half and drape over 9-inch pie pan. Unfold, being careful not to stretch or tear. Trim excess dough, leaving ½-inch overhang. Flute edges. Yield: 1 crust.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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