Pie Crust

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
Dash salt
1/4 cup canola or vegetable oil
3 tablespoons fat-free (skim) milk, divided


  1. 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.
  2. 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.

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