Light and Flaky Low-Fat Pie Crust
- 1 c. plus 2 T. white flour
- dash salt
- 1/4 c. chilled oil
- 1 egg. white, beaten slightly
- 1 t. apple cidar vinegar
- ice water as needed
In a medium bowl, mix together flour and salt. Make small well in center of flour and add oil. Lightly mix with fingertips, fork, or food processor until dough is like cornmeal. Do not overmix. Add egg white and vinegar and 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 and refrigerate 20 minutes. Working on lightly floured surface, 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. Makes one crust.