Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
Stirring briskly with a fork, drizzle ice waterover flour mixture until pastry holds together, sprinkling dry spots with more water, if necessary, 1 tbsp at a time.
Divide pastry in half, pressing into discs.
On generously floured surface, roll 1 disc out to a scant 1/4 inch thickness.
Roll around rolling pin; unroll over 9 inch pie plate, gently pressing dough to fit.
Trim, leaving 3/4 inch overhang.
Roll out remaining pastry for top to a scant 1/4 inch thickness& transfer to a rimless baking sheet.
Refrigerate pie shell& pastry top until firm, about an hour.
Use for your favourite summer fruit pie.
FAT FREE PIE CRUST
This is the best fat-free pie crust that I have used so far. It is tender, light and has a great flavor.
3/4 teaspoon morton lite salt, but recomended (optional)
Steps:
Preheat oven to 475°F.
Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not over-work the dough.
Shape this mixture into a ball and place it between two pieces of wax 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 and Arrange crust in pan. Cut off the edges that hang over.
Prick the bottom with a fork and brush over with a little bit of beaten egg white. Bake 10 minutes or until golden brown. Cool before adding filling.
It's probably a good idea to prebake it before using it in almost any recipe.
Note: If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350°F 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.
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