This pastry contains a minimum of margarine yet is not difficult to handle or roll. Use your preference of artificial sweetener or sugar.
8 servings (one 8- or 9-inch pie crust)
1¼ cups all-purpose flour
1 teaspoon Equal® for Recipes or 2 tablespoons sugar
¼ teaspoon salt
3 tablespoons cold margarine or butter
4–5 tablespoons ice water
1. Combine flour, Equal® for Recipes or sugar, and salt in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together. Flatten into a round, wrap in plastic wrap and refrigerate 30 minutes.
2. Roll pastry on lightly floured surface into circle 1½ inches larger than inverted pie pan. Wrap pastry around rolling pin and unroll into 8- or 9-inch pie or tart pan, easing it onto bottom and side of pan. Trim edge, fold under, and flute. Fill and bake as recipe directs. If recipe indicates that the crust is baked before filling, pierce bottom of crust with tines of fork and bake at 425 degrees until browned, about 15 minutes; cool on wire rack.
Per Serving:
Calories: 121
% of calories from fat: 33
(will decrease in pie servings)
Fat (gm): 4.4
Saturated fat (gm): 0.9
Cholesterol (mg): 0
Sodium (mg): 117
Protein (gm): 2.1
Carbohydrate (gm): 18.1
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 1.0
Meat: 0.0
Fat: 1.0
VARIATION
Double Pie Crust — Make recipe above, using 2 cups flour, 1½ teaspoons Equal® for Recipes (or 3 tablespoons sugar), ½ teaspoon salt, 5 tablespoons margarine and 6–7 tablespoons ice water. Roll as directed in recipe.