Title: Pie Crust
Categories: Pies, Low-fat, Pastry
Yield: 1 servings
------------------DOUGLAS SPARTZ PTTF63A------------------
1 c All-purpose white flour
1/2 ts Sugar
1/2 ts Salt
1/3 c Canola or safflower oil
1 1/2 tb Skim milk
Working directly in a 9-inch plate, stir flour, sugar
and salt together with a fork. Drizzle oil and milk
over the flour mixture and lightly toss with
fingertips or a fork until crumbly. With the back of a
spoon, pat dough into the plate, taking care not to
build up a thick layer in the corners. Press a
floured fork onto the sides of the crust to crimp.
Cover and refrigerte for 30 minutes. (The crust can
be prepared ahead and stored, covered, in the
refrigerator for up to 2 days or in the freezer for up
to 1 month.) Source: Eating Well magazine.
