Potato Pastry Dough

In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.

Add the flour, baking powder and nutmeg and mix well.

Divide in half, wrap each half in cling wrap and refrigerate 1 hour.

Working one half at a time, roll out into a thin circle between sheets of wax paper.

Turn into a 9" pie plate. Repeat with remaining half of dough.

Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.