1 c Potatoes; mashed, unseasoned 1 ts Baking powder
-at room temperature 1/4 ts Sea salt
1/4 c Oil 1 tb ;water, or more, if needed
1 c Whole wheat pastry flour
Whip together the potatoes and oil, using wire whisk or fork.
Mix together the flour, baking powder, and salt. Add the flour
mixture to the potato mixture. Using a fork or your hands, blend the
two mixtures together. do not over work.If the dough is too dry to
hold together, gradually add a little water. (If your mashed potatoes
are fairly moist you will not need to add any water.
However, if they are dry, slowly sprinkle water onto the dough until
it is moist enough to hold together.)
Roll the dough out onto apiece of wax paper. Sprinkle the counter or
tabletop with a few drops of water to keep the paper from slipping,
and sprinkle the dough with flour to keepthe rolling pin from
sticking.
Pick up the dough by the edges of the paper and place it (paper side
up) in a pie plate. Carefully peel off the paper. Flute the edges of
the pie crust, fill and bake according to the recipe of your choice.
From DEEANNE’s recipe files
Yields
19 servings