Pat-In Pie Crust (No-Roll)

I'm afraid I'm going to lose this! My neighbor gave it to me--she knows I don't make pie crust--I usually buy the premade ones, but she assured me I could do this. It was wonderful in her quiche--(she said to leave out the vanilla for savory pies.) It's a little different than some of the other no-roll crusts I've seen, so I want to make sure it's safe here!

• Ready In: 15 mins
• Yields: 1 9 inch crust

Ingredients

• 1 1⁄2 cups flour
• 1 1⁄2 teaspoons sugar
• 1⁄4 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon vanilla
• 1⁄3 cup light olive oil
• 2 1⁄2-3  tablespoons cold water

Directions

1. Sift together dry ingredients.
2. Stir together wet ingredients.
3. Combine, stirring just to blend.
4. Press and pat into a 9 inch pan, up the sides, crimping the edges.
5. Bake as directed in recipe.
6. (For quiche, I prebake my crusts for 15 minutes @400.).