Preheat oven to 475. Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not overwork the dough. Shape this mixture into a ball and place it between two pieces of was paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 23 cm pie pan. Spray pan with a non-fat cooking spray. Arrange crust in pan. Cut off edges that hang over. Prick the bottom with a fork. Bake 10 minutes or until golden brown. Cool before adding filling. If you are making a pie where the filling needs to be cooked with the shell, simply bake at 180ºC or 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove foil for the last five minutes.

YEILD: 1 pie crust (8 servings) PER SERVING: Fat:0.12 g, Calories: 52, protein: 2g, Cholesterol: 0mg, 2% Calories from fat