Tart and Gratin Crust 2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oilMix first 3 ingredients together in bowl; add water and oil, stirring until blended. Knead on lightly floured board 5-6 times. Divide in half. Gently roll one half into 4-inch circle on waxed paper. Cover with another piece of waxed paper and chill 15 minutes. Roll dough, paper and all, into 11-inch circle. Place in freezer a few minutes to make paper easy to remove. Makes 2 tart or gratin crusts. May store wrapped in refrigerator 2-3 days.
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