Yield: 1 single crust

1-1/3c (315ml) flour
1/4t (1.25ml) salt
1/4c (59ml) white wine or milk
1/4c (59ml) Marsala Olive Oil (mild)
1t (5ml) baking powder
2T (30ml) sugar

Procedure:
1. In mixing bowl, combine dry ingredients; make a well in the center. Add remaining ingredients, stirring until dough holds together.
2. Gather dough into a ball; flatten slightly, turn over, and let rest about 15 minutes.
3. Roll dough out on lightly-floured board or between 2 pieces of waxed paper, to about a 12-inch (30cm) round.
4. Ease rolled-out dough into a 9- or 10-inch (23- or 25cm) pie plate; trim edges and flute.
5. Use tines of fork to pinch bottom and sides at 1/2 inch (5cm) intervals. This helps prevent bubbles from forming in the crust.
6. Bake in a 400'F (205'C) oven for 10-12 minutes or until light golden brown, cool. Fill crust with your favorite filling.

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