Light and Flaky Low-Fat Pie Crust

Recipe Ingredients

1 cup	62g / 2.2oz	Unbleached white flour - plus
2 tablespoons	30ml	Unbleached white flour
1		Salt
1/4 cup	59ml	Chilled oil
1		Egg white - beaten lightly
1 teaspoon	5ml	Apple cider vinegar
		Ice water

Recipe 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.

Source:
St. Louis Post-Dispatch - 11-02-1998 - By Mary Carroll

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