Light And Flaky Low-fat Pie Crust

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Don Kistler

CATEGORY	CUISINE	TAG	YIELD
Eggs	St. Louis	Post2	1	Servings

INGREDIENTS

1	c	Unbleached white flour, plus
2	T	Unbleached white flour
1	ds	Salt
1/4	c	Chilled oil
1		Egg white, beaten lightly
1	t	Apple cider vinegar
		Ice water

INSTRUCTIONS

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 1/2-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 1/2-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@prodigy.com  Converted by
MM_Buster v2.0l.

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