Greek Baking-Powder Piecrust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Zucchini, Sweet Onion, and Red Pepper Tart, Garlicky Tomato Tart, Asparagus Tart Ingredients:
2 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup water |
3 tablespoons olive oil |
Directions:
1. 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.
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.
3. Note: Dough can be stored up to 3 days in then refrigerator.
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