Yield: 8 Servings
|⅓ cup||Corn syrup|
|2 tablespoons||Milk, skim|
Preheat oven to 475. Combine dry ingredients and liquids separately.
Then sprinkle liquid mixture over dry mixture, combining with fork until mass will hold together. Do not overwork dough. Form dough into ball and roll out on floured surface, or roll out between two pieces of floured waxed paper. Place circle of dough in pie pan. Ease down into pan without stretching. Trim off any edges that hang over. If baking unfilled, prick bottom and sides with fork and bake 10 minutes. If baking filled, use baking times with recipe. To prevent edge crust on top of pie from getting too brown, place foil over exposed top of crust while it bakes until last ten minutes. Makes one crust.