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Servings:
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4
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Author Notes:
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Laura's recipes are wonderful because they're not only delicious, they have health giving, cancer fighting, nutrient built right in. This recipe makes a healthier alternative to traditional crusts and can be used for most any savory recipes that call for a crust, such as Laura Pensiero's recipe for Vegetable Packed Chicken Pot Pie.
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Ingredients:
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1 cup flour
1/4 teaspoon salt
2 tablespoons olive oil
1 large egg, beaten
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Instructions:
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Makes enough dough for 4 individual pies
Combine flour and salt in a food processor. Pulse to combine. Add olive oil and pulse again for 2-3 seconds. Add 1 tablespoon water and the egg and turn on the processor for about 10 seconds. At this point the pastry dough should be crumbly but moist. Remove the dough from the food processor and compact it to form a disk. DO not knead. Wrap in plastic wrap or wax paper and let the dough rest in the refrigerator for at least 30 minutes. (Resting is important for low fat doughs; it relaxes the gluten that can make the dough tough and chewy).
At this point you can continue to roll out your dough as you normally would for any pie crust. Click here for detailed pie crust instructions.
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Recipes 
