Graham Kerr'S Basic Pie Crust

• 1 1/2 cups cake flour
• 1 teaspoon Splenda granular (or sugar)
• 2 tablespoons light olive oil
• 1/4 cup hard margarine or 1/4 cup butter, frozen for 15 minutes
• 1 teaspoon vinegar
• 4 tablespoons ice water

1. In a food processor, combine flour, Splenda & salt. Pour in the oil & pulse until mixed. Cut the margaine or butter into small pieces and add to flour mixture. Pulse 10 times or until mixture is full of pea sized lumps.
2. Pour in the vinegar and ice water. Pulse 10 more times or until dough begins to hold together. Remove dough from processor bowl & gather into 2 equal size balls, wrap separately in plastic wrap and refrigerate for at least 30 minutes before rolling.
3. **** To make by hand: Combine the flour, Splenda & salt and stir in the oil. Add the margarine or butter & mix with a pastry cutter or 2 knives until the size of small peas. Add the vinegar & ice water, mixing with a fork just until dough hold together. Divide in half, form into balls & refrigerate as above.

cake flour, splenda, light olive oil, margarine, vinegar, water

Taken from www.food.com/recipe/graham-kerrs-basic-pie-crust-235401 (may not work)