Instructions: IN a medium bowl, mix together flour and salt if desired. Make a well in the center and add oil. Lightly mix with a fork until you have a cornmeal-like texture. Add egg white and vinegar to dough. Mix lightly with a fork or your fingertips until incorporated. Gently form dough into a ball. If it is still dry and crumbly (the texture will vary, depending on the weather and other factors), add water 1 Tbsp at a time.

Stir lightly with a fork until you get a slightly sticky dough that holds together. Wrap dough in plastic wrap or waxed paper and refrigerate for at least 20 minutes. On a lightly floured surface, roll dough into an 11-inch circle. Carefully ease into a 9-inch pie plate, being careful not to stretch it. Trim excess dough, leaving a 1/2-inch overhang. Form overhand into a fluted edge. Line shell with aluminum foil and place in the freezer for at least 20 minutes. Preheat oven to 400F. Set pie plate on a baking sheet and bake for 8 to 12 minutes. Remove from oven, discard foil and let crust cool.

Makes 1
crust.

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