Total Calories: 174
Yield: 9 or 10 inch crust
1. Place the potatoes and oil in a medium bowl and combine with a whisk or fork.
2. Combine the flour, baking powder, and salt in a small bowl, and add it to the potato mixture. Using a fork or your hands, blend the ingredients well, but do not overmix. If the dough is too dry to hold together, add a little water.
3. Roll the dough into a ball, place it on a sheet of waxed paper, and flatten it a bit. Sprinkle with a little flour to prevent the rolling pin from sticking, and roll out the dough to a circle that is about 2 inches bigger than the pie pan. (To prevent the paper from slipping as you roll, lightly sprinkle the work surface with water.)
4. Pick up the dough by the edges of the paper. Place it paper side up in a 9- or 10-inch pie pan. Carefully peel off the paper and gently press the dough into the pan.
5. Flute the edges, then fill and bake according to the recipe.
For a Change . . .
* You can also make a thin 9-inch double crust. Divide the dough into two pieces with one piece slightly larger than the other. Roll out the larger piece for the bottom, and the smaller piece for the top.
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