| 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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