Pie Crust the Editors of Publications International, Ltd.
This recipe is part of the recipe for Fresh Nectarine Pie with Strawberry Topping
Makes one 12-inch crust
|1-1/4||cups all-purpose flour|
|1/4||teaspoon baking powder|
|1/4||cup canola or vegetable oil|
|3||tablespoons fat-free (skim) milk, divided|
- Combine flour, baking powder and salt in medium bowl. Add oil and 2 tablespoons milk; mix well. Add enough remaining milk to hold mixture together. Shape dough into a ball.
- Flatten dough to 1-inch thickness on 12-inch square of waxed paper; cover with second square of waxed paper. Roll out gently to form 12-inch round crust. Mend any tears or ragged edges by pressing together with fingers. Do not moisten. Remove 1 layer of waxed paper from crust. Place dough, paper side up, in 9-inch pie pan. Carefully peel off remaining paper. Press pastry gently into pan and flute edge.
Check out more recipes for Pies & Tarts