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Pie Crust

Categories:
pies, low fat, pastry

1 cup sifted flour
1/4 teaspoon salt
1/4 cup margarine
3 tablespoons skim milk

Sift flour and salt together into a mixing bowl. Melt margarine and cool, combine with skim milk. Pour margarine-milk mixture into flour. Stir until blended. Add cold water, if necessary, to hold flour together. Form a flattened ball and refrigerate. Roll out between two sheets of wax paper. Remove top sheet and turn dough over into a 9-inch pie plate. Carefully remove remaining wax paper and trim and flute edges of dough. Fill with desired pie filling and bake. This recipe yields 1 nine-inch crust for 8 individual servings. Comments: To make pre-baked crust, bake in preheated oven at 425 degrees for 12 to 15 minutes. Nutritional Analysis Per Serving: Calories 105; Fat (grams) 6; Percent calories from fat 50; Percent polyunsaturated 17; Percent saturated 8; Percent monounsaturated 25; Cholesterol (milligrams) trace; Sodium (milligrams) 135; Protein (grams) 2; Carbohydrate (grams) 11; Fiber (grams) 3.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 105 Calories (kcal); 6g Total Fat; (50% calories from fat); 2g Protein; 11g Carbohydrate; trace Cholesterol; 136mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 starch and 1 fat exchange. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00



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