Greek Baking Powder Piecrust

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This was called for in the previous batch of recipes I submitted:

 

* Exported from MasterCook *

 

Greek Baking-Powder Piecrust

 

Recipe By : Cooking Light Magazine, July 1997, page 68

Serving Size : 2 Preparation Time :0:00

Categories : Pastry Pies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup water

3 tablespoons olive oil

 

1. Combine first 3 ingredients in a large bowl; make a well in center of

mixture. Add water and oil to flour mixture, stirring until well-blended.

 

2. Turn dough out onto a lightly floured surface; knead 4 to 5 times.

Divide dough in half. Working with one half at a time, press mixture gently

into a 4 inch circle on heavy duty plastic wrap; cover with additional

plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11

inch circle. Place dough in freezer 5 minutes or until plastic wrap can be

easily removed.

 

Yield: 2 (10-inch) crusts (serving size 1/6 crust).

 

Note: Dough can be stored up to 3 days in the refrigerator in a zip-top

plastic bag.

 

CALORIES 116 (28 % from fat); FAT 3.6 g (sat 0.5 g, mono 2.5 g, poly 0.4

g); PROTEIN 2.5 g; CARB 18.1 g; FIBER 0.6 g; CHOL 0 mg; IRON 1.2 mg; SODIUM

98 mg; CALCIUM 49 g.

 

 

 

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