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 oil

Mix 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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