Recipe - Pastry Pie Crust (Non-Fat)

1 cup Flour
1/3 cup Corn syrup
2 tablespoon Milk, skim

Preheat oven to 475. Combine dry ingredients and liquids separately. Then
sprinkle liquid mixture over dry mixture, combining with fork until mass
will hold together. Do not overwork dough. Form dough into ball and roll
out on floured surface, or roll out between two pieces of floured waxed
paper. Place circle of dough in pie pan. Ease down into pan without
stretching. Trim off any edges that hang over. If baking unfilled, prick
bottom and sides with fork and bake 10 minutes. If baking filled, use
baking times with recipe. To prevent edge crust on top of pie from getting
too brown, place foil over exposed top of crust while it bakes until last
ten minutes. Makes one crust.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini