Perfect Pie Crust (lf)

INGREDIENTS

INSTRUCTIONS

Preheat oven to 450F.  Lightly coat an 8-inch pie pan with nonstick
cooking spray.  Combine 1/2 c of the unbleached flour with the whole
wheat flour in a bowl, or in a food processor bowl, and add the
margarine. In the bowl, use a fork to crumble the flour and margarine
into a coarse mixture. In the food processor, use the metal chopping
blade and pulse the machine 10-12 times to cut the margarine into
small pieces. As you form the mixture, add the ice water, 1 tbspoon  at
a time, until the lumps appread moist. Transfer the dough to a  board,
and lightly knead it for 1 minute. Form into a ball, place in  a small
bowl, cover with plastic wrap, and refrigerate for 10  minutes.
Sprinkle the remaining 2 tbspoons of flour on a pastry board  and
lightly coat the rolling pin with flour. On the floured board  roll the
pie dough out in a circle slightly large than your pie pan.  Carefully
transfer the dough to the prepared pie pan. Crimp the edges  of the
dough against the rim of the pie pan. You can use this unbaked  pie
shell in many recipes, except for fruit fillings. If you make a
fruit-filled pie, you must pre-bake the shell so the fruit juices
won't make it soggy. To pre-bake it, cover the crust with tinfoil,
place 2 cups of clean beans or pie weights in the center of the  crust,
and bake for 10 minutes. YIELD: Makes 1 8-inch pie shell -  Serving 8.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1715
Calories From Fat: 47
Total Fat: 5.7g
Cholesterol: 0mg
Sodium: 826.8mg
Potassium: 1742.7mg
Carbohydrates: 346.9g
Fiber: 41.6g
Sugar: 6.1g
Protein: 66.8g