Enough people asked, so here's the recipe I used. Makes a very thin crust. I
used it to make apple turnovers, and they were great, so I would imagine it
could make a decent pie crust.

Pizza Dough (from Eating Well Magazine, May/June '94)

Makes dough for 2 12" pizzas.

1 tsp active dry yeast (I am going to try a whole pack = 2.5 tsp, to see if
it's more bready)
1 2/3 - 2 C unbleached or all-purpose flour
1 cup cake flour
1 tsp salt

In a measuring cup or small bowl, sprinkle yeast over 1/4 cup warm water;
stir until dissolved. In a mixing bowl, combine 1 2/3 cups of the unbleached
or all-purpose flour, cake flour, and salt. Make a well in the center of the
flour mixture and pour in the yeast mixture. With a wooden spoon, gradually
stir in the flour, adding 3/4 C warm water as you mix. Turn the doug out
onto a lightly floured surface and knead until very smooth, soft, and no
longer sticky, about 10 minutes, adding additional flour as needed to keep
the dough from sticking. (The dough should still be quite wet, however.)

Set the dough in [a bowl sprayed lightly with cooking spray] and turn to
coat lightly. Cover with plastic wrap and let rise until doubled, 2 to 2 1/2
hours.

About 10 minutes before baking pizza, turn the dough onto the floured board,
punch it down and knead briefly. Use a pastry cutter or a thin, sharp knife
to divide the dough in half. (If you pull the dough apart, you risk tearing
the gluten strands.) Pat each half into a ball and flatten into a disk.

ADD TOPPINGS! =-)

The dough can be made ahead, enclosed in a plastic bag, and stored in the
refrigerator for up to 2 days or in the freezer for up to 2 months. Defrost
for at least 8 hours in the refrigerator and bring to room temperature
before using.)

582 calories per pizza crust, 16 g protein, 1 g fat, 123 g carbohydrate,
1,070 mg sodium, 0 mg cholesterol (counts for white flour.)