shulman-greek baking powder piecrust

[Guest guest]

this recipe used by two others i just mailed

 

 

* Exported from MasterCook *

 

Greek Baking Powder Piecrust

 

Recipe By :Martha Rose Shulman in Cooking Light

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

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 dry (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 3.6g (sat 0.5g, mono 2.5g, poly 0.4g); PROTEIN

2.5g; CARB 18.1g; FIBER 0.6g; CHOL 0mg; IRON 1.2mg; SODIUM 98mg; CALC 49mg

 

Description:

" yields one ten-inch pie crust "

Source:

" Cooking Light Online 1997-07 "

S(VegRecipes):

" Hanneman (kitpath) on 09-Jan-2002 "

Copyright:

" 1997 Cooking Light "

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

 

Per Serving (excluding unknown items): 231 Calories; 7g Fat (28.4% calories from

fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 342mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This piecrust recipe works for all the vegetable tarts in this story.

It's simple to make and works better than a store-bought crust. Unlike delicate

pastry that requires minimal handling, this dough is more like biscuit dough,

moist and sticky. It needs to be shaped into a ball and kneaded four or five

times.

 

Nutr. Assoc. : 0 0 0 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

and more at http://home.earthlink.net/~kitpath/