Low Fat Pie Crust

1 3/4 c. flour
1/4 tsp. salt
6 Tbsp. chilled Mild Extra Virgin Olive Oil
1 egg - extra large egg white only, lightly beaten
1 1/2 tsp. vinegar, either apple cider or balsamic
ice water as needed

Preheat oven to 350 F. Mix flour and salt in a medium bowl. Carve a small well in the middle of the flour and add chilled oil to it. Mix with fork until dough is crumbly.

Mix in beaten egg white and vinegar. Using your hands, form dough into ball, adding ice water to the dough if it is still a bit crumbly. Dough should hold together well. Refrigerate until very cold (1/2 hour).

Roll dough on a floured surface until 1/8 inch thick.  Drape over a 9 inch pie pan, being careful not to tear the dough. Trim of excess pieces and discard.

Bake for 7 - 10 minutes or until golden brown.

*If you want to be adventuresome, try some flavoured balsamics or flavoured olive oils in this recipe.

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