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Low-Fat Pastry

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Yield: 16 servings

1 3/4 c Flour 1/4 ts Baking powder
6 tb Vegetable shortening 1/3 c Water

Measure first 3 ingredients into bowl. Work together until crumbly.

Pour water all over top. Mix with fork, then hands, until it will
hold together. Roll thinly. Makes enough for 2 crusts. For a 2
crust pie, cut through top crust with a sharp knife while pie is
still hot.

1/8 single crust contains 95 calories 1 mg sodium, 5 mg fat

Source: Companys Coming Light Recipes by Jean Pare 1993 Shared but
not tested by Elizabeth Rodier Sept 93

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Comments

Low-Fat Pastry<br /> Yield: 16 servings<br /> <br /> 1 3/4 c Flour 1/4 ts Baking powder<br /> 6 tb Vegetable shortening 1/3 c Water<br /> <br /> Measure first 3 ingredients into bowl. Work together until crumbly.<br /> <br /> Pour water all over top. Mix with fork, then hands, until it will<br /> hold together. Roll thinly. Makes enough for 2 crusts. For a 2<br /> crust pie, cut through top crust with a sharp knife while pie is<br /> still hot.<br /> <br /> 1/8 single crust contains 95 calories 1 mg sodium, 5 mg fat<br /> <br /> Source: Companys Coming Light Recipes by Jean Pare 1993 Shared but<br /> not tested by Elizabeth Rodier Sept 93<br /> <br />
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