| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | Servings | |||
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1 | t | Equal Measure or 3 packets |
| Equal sweetener or 2 | ||
| tablespoons Equal | ||
| Spoonful | ||
| 1/4 | t | Salt |
| 4 | T | Cold margarine, cut into |
| pieces | ||
| 5 | T | Ice water, 5 to 5 1/2 |
INSTRUCTIONS
1997 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 "dwaller@frontier.gulf.net" <dwaller@frontier.gulf.net> on Nov 29,
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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 399.6mg
Potassium: 127.9mg
Carbohydrates: 27.2g
Fiber: <1g
Sugar: 7.9g
Protein: 4.1g