Light and flaky low-fat pie crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached white flour; plus |
| 2 | tablespoons | Unbleached white flour |
| 1 | dash | Salt |
| ¼ | cup | Chilled oil |
| 1 | Egg white; beaten lightly | |
| 1 | teaspoon | Apple cider vinegar |
| Ice water | ||
Directions
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@...
Converted by MM_Buster v2.0l.
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