In a small saucepan over low heat, melt the butter and continue cooking, stirring gently, until golden brown and fragrant, 3 to 4 minutes (do not allow to burn). Let cool slightly.

In a medium bowl, whisk together the flour, salt, and cinnamon.

In a small bowl or measuring cup, combine the melted butter with the oil; with a fork, gently stir into the flour mixture until evenly combined. Add the apple juice, 1 tablespoon at a time, just until the dough begins to hold together. Gather the dough into a ball and flatten to a disk.

Roll out the dough between 2 sheets of plastic wrap to form a 13-inch circle. Transfer to an 8-inch pie plate, pressing to form a rim; flute the rim, if desired. Use as directed in recipes. (The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days, or frozen up to 1 month.)

This recipe yields 8 servings. Serving size: ⅛ recipe.

Exchanges Per Serving: 1 Starch, 1 ½ Fat.

Nutrition Facts: Calories 148; Calories from Fat 78; Fat 9g; Saturated Fat 1g; Cholesterol 4mg; Sodium 73mg; Dietary Fiber 0g; Sugars 1g; Protein 2g.

Maureen

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Based on: Buttery Pie Crust

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