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Ingredients
- 2 2/3 c. unbleached all-purpose flour
- 1 tsp sugar
- 1 tsp grated lemon zest
- 1/4 tsp salt
- 1/2 c. canola oil
- 6 Tbsp. ice water
- 1 Tbsp. cool skim lowfat milk
Directions
- 1. In a large bowl, combine flour, sugar, lemon zest, and salt. Add in the oil and using a pastry blender or possibly two knives, cut the oil into the flour till the mix resembles small crumbs.
- 2. Sprinkle the mix with the water and lowfat milk, tossing lightly with a fork. Gather the dough with your hands and healthy pinch off 1/4 c. (90 g) of the dough; wrap in plastic wrap and chill. Divide the remaining dough into 2 equal portions.
- 3. Using the back of a spoon or possibly your fingers, press or possibly pat the remaining dough portions proportionately into two 9-inch (23 cm) pie pans, proportionately covering the bottom, sides, and rim of the pans and taking care not to pat too much dough in the corners.
- 4. Crimp the rim by pinching the dough into a fluted pattern with your fingers or possibly pressing the floured tines of a fork onto the dough. Refrigeratethe pastry shell for at least 30 min before filling.
- 5. Roll out the refrigerated dough between two sheets of lightly floured waxed paper to 1/8 inch (.5 cm) thickness. Using a sharp knife, cut the dough into small leaf shapes, lightly scoring the dough to represent the leaf veins. Transfer leaves to a nonstick baking sheet and bake at 375 F (190 C) for 12 to 15 min, till golden. Cold and use as directed.
- NOTES : (makes two 9-inch (23 cm) single crusts)
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