Graham Kerr's Basic Pie Crust

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 1/2 cups cake flour
• 1 teaspoon splenda granular (or sugar)
• 2 tablespoons light olive oil
• 1/4 cup hard margarine or 1/4 cup butter, frozen for 15 minutes
• 1 teaspoon vinegar
• 4 tablespoons ice water

Recipe

• 1 in a food processor, combine flour, splenda & salt. pour in the oil & pulse until mixed. cut the margaine or butter into small pieces and add to flour mixture. pulse 10 times or until mixture is full of pea sized lumps.
• 2 pour in the vinegar and ice water. pulse 10 more times or until dough begins to hold together. remove dough from processor bowl & gather into 2 equal size balls, wrap separately in plastic wrap and refrigerate for at least 30 minutes before rolling.
• 3 **** to make by hand: combine the flour, splenda & salt and stir in the oil. add the margarine or butter & mix with a pastry cutter or 2 knives until the size of small peas. add the vinegar & ice water, mixing with a fork just until dough hold together. divide in half, form into balls & refrigerate as above.