Pastry Pie Crust
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ¾ | teaspoon |
salt
lite |
|
| 4 | tablespoons |
margarine
|
|
| 2-3 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 3.8 | ml |
salt
lite |
|
| 6E+1 | ml |
margarine
|
|
|
water
cold |
|
Directions
Preheat oven to 475.
Mix together all of the ingredients. Stir with a fork until thoroughly mixed.
Do not overwork the dough. Shape this mixture into a ball and place it between two pieces of was paper that have been dusted with flour.
Roll the pastry into a circle large enough to fit in a 9 inch pie pan.
Spray pan with a non-fat cooking spray.
Arrange crust in pan.
Cut off edges that hang over. Prick the bottom with a fork.
Bake 10 minutes or until golden brown. Cool before adding filling.
If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350℉ (180℃) for 45 minutes or however long the recipe calls for.
Work foil over edges while baking so the crust won't get overbrown.
Remove foil for the last five minutes.
