1 1/4 c All-purpose flour
1 ts Equal Measure or 3 packets
-Equal sweetener or 2
-tablespoons Equal Spoonful
1/4 ts Salt
4 tb Cold margarine; cut into
-pieces
5 tb Ice water; (5 to 5 1/2)
Combine flour, Equal and salt in medium bowl; cut in margarine with pastry
blender until mixture resembles coarse crumbs. Mix in water, 1 tablespoon
at a time, stirring lightly with fork after each addition until dough is
formed. Wrap and refrigerate until ready to use. For prebaked crust, roll
pastry on lightly floured surface into circle 1 inch larger than inverted
9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom
and side of pastry with fork. Bake in preheated 425*F oven until pastry is
browned, 10 to 15 minutes. Cool on wire rack. Makes pastry for 9-inch pie
(8 serving) Tip: Double recipe for double crust or lattice pies.
Nutrition information per serving: Calories: 123, Protein: 2 g,
Carbohydrates: 15 g, Fat_ 6 g, Cholesterol: O mg , Sodium: 134 mg
Food Exchanges: 1 Bread, 1 Fat 50% reduction in fat compared to traditional
recipe
Yields
8 Servings