| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Post2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Unbleached white flour; plus |
| 2 |
tb |
Unbleached white flour |
| 1 |
ds |
Salt |
| 1/4 |
c |
Chilled oil |
| 1 |
|
Egg white; beaten lightly |
| 1 |
ts |
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
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