Healthy Pie Crust
Source: Bridges Healthy Cooking School
Made with olive oil, rolls out easily.
This crust does not work well for a top crust because it isn’t firm enough.
Use for quiches or bottom crust only.
Makes one 9 or 10-inch pie
Ingredients
- 1/4 c. ice cold water
- 1/2 c. olive oil
- 1 t. baking powder
- 1/2 t. salt
- 1-1/2 c. unbleached all-purpose white flour
Instructions
Whisk together water and oil. Then add flour, salt and baking powder. Mix well.
Place in an airtight container and let rest in the fridge for at least 15 minutes.
Place the dough ball between two pieces of wax paper. Use a rolling pin to roll out until it reaches 12 inches in diameter.
Carefully peel the top layer off of the wax paper. Invert the pie crust into a 9 or 10-inchpie plate and carefully peel the wax paper off of the dough. (use your fingers to fix any tears, if they appear). Take a fork and press edges all over bottom and sides to prevent shrinkage.
Trim crust edges as you wish (I like to use a fork to make indents all around the rim.
If pre-baking for a recipe, bake the pie dough according to pie recipe (usually 375 degrees for about 18-20 minutes, watch it).
Or, fill pie plate with your filling and bake according to recipe directions..