MY Pie Crust

1-2/3  servings		C. flour
1/2  dash		t. salt
1/2  teaspoon		t. baking powder
1  teaspoon		T. xylitol
1/3  cup		C. olive oil
1/3  glass		C. water

Tip: For nutritional information on all the ingredients in MY Pie Crust just click on each ingredient name. Then adjust the serving size for any MY Pie Crust ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Put flour, xylitol, salt and baking powder into food processor. Turn on for a few seconds to combine.

Put 1/3 C. olive oil in a measuring cup. Add water to equal a half cup.

Add olive oil and water combination to food processor in a thin stream. Then add more water, very slowly, until the dough comes together in a ball.

Remove, form into a ball, and chill 30 minutes.

Roll out between two pieces of parchment paper, to a size much bigger than pie pan. Remove one piece of parchment paper, and carefully place crust in glass pie pan. It may help to fold it in half, pie crust out.

Use kitchen shears or a knife to trim off any excess pastry, leaving about a 1-inch border of crust around the top of the pie plate. Carefully lift and fold the outer 1/2-inch edges of the crust back under itself, pinching the crust gently to sculpt an upstanding ridge.

Flute the edge of the crust, angling one finger against the tips of the finger and thumb of the other hand, forming the pastry in between. Repeat all around the edge to form a scalloped edge.

Pierce with a fork before baking. Bake at 350 for 20 minutes unfilled, or 45 minutes for filled.