2 1/4 c Unbleached flour
1/2 ts Salt
1/3 c Skim milk — very cold
1/2 c Olive oil
Place flour and salt in a large bowl. Combine milk and oil; pour all
at once into flour. Mix gently with fork until blended. Divide
dough in half. Place on half between 2 sheets of wax paper;
refrigerate remaining dough. Roll out gently until desired size.
Gently lift dough and paper; place paper-side up in pie pan. Remove
paper, fit crust into pan. Repeat with second half of dough. Leave
unbaked for fruit pies and proceed with fruit pie recipe. For baked
crust, prick crust with a fork. Bake in a 475 oven for 8 to 10
minutes or until golden brown.
Yields
16 servings