Greek Baking-Powder Piecrust

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

Ingredients

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2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Preparation

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.

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.

Note: Dough can be stored up to 3 days in then refrigerator.

Created date

July 1997

Nutritional Information

Calories 116
Caloriesfromfat 28 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 18.1 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 98 mg
Calcium 49 mg