1 c. sifted cornstarch
2/3 c. sifted all purpose flour
1 tbsp. sugar
1 tsp. butter flavor granules (butter buds)
1/2 tsp. lemon zest
5 tbsp. Canola oil
1/4 c. COLD water
1 tbsp. egg substitute

Preheat oven to 375 degrees.

1. Mix cornstarch, flour, sugar, butter granules and lemon zest thoroughly.

2. Whisk the oil with the water and egg substitute in small bowl until creamy. Drizzle over cornstarch mixture, then fork briskly until crumbly.

3. Gather the pastry into a ball, place on wax paper, flatten with hands to about 6 inch round. Top with second piece of wax paper (wet counter top to keep from slipping). Quickly roll out from center to edge, to about 3 inches larger than pie pan.

4. Carefully peel off top paper, invert onto pie plate, peel off second paper. Trim to fit. Flute edge. Bake for 20 to 25 minutes or until lightly brown.