| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | Servings | |||
INGREDIENTS
| 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) |
INSTRUCTIONS
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 Recipe by: Sweet Ideas--Great Recipes from EQUAL Posted to recipelu-digest Volume 01 Number 327 by "[email protected]" <[email protected]> on Nov 29, 1997
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