Double-crust Pie Pastry With Diet Margarine
Basic Pie Pastry
Sunsets Favorite Pie Pastry
Sunglo Pie Pastry


Double-crust Pie Pastry With Diet Margarine

Servings: 1

1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup diet margarine, at room temp

Stir flour, salt, and baking powder together. Cut in margarine with a fork
or pastry blender, until pastry leaves the sides of the bowl. Divide into
two balls, one large, one smaller (two-thirds and one-third). Flatten,
wrap, and chill. Roll out the larger ball as thin as possible on a floured
board, using a well-floured rolling pin. Line a nonstick 8-inch pie pan with
the pastry. Add pie filling. Roll out the smaller ball and cut into 1/2-inch
strips. Arrange the strips on top of the pie in a criss-cross diagonal
pattern, placing the strips about an inch apart. (Strips which are too
short may be stretched gently or rolled out lengthwise until long enough to
span the pie.) Discard trimmings.
{855 calories for pastry only} SOURCE: SlimGourmet Sweets & Treats (pg. 48)
By "Lloyd A. >


Basic Pie Pastry

1 cup all purpose flour
1/8 teaspoon salt
4 tablespoons acceptable stick margarine
4-5 tablespoons icy cold water

In a large bowl, combine flour and salt. Using a pastry cutter or two
butter knives, lightly cut the margarine into the flour until the pieces
are the size of peas. Add water, a few tablespoons at a time, using a fork
to mix lightly and quickly until pastry forms a ball. Form pastry into a
circle about one inch thick. Cover with plastic wrap and refrigerate for
1 hour. On a floured surface, roll pastry into a circle two inches bigger
than your pie plate. Gently lift it from the floured surface and fold in
half to transfer to the pie plate. Trim or flute the edges.

http://www.oneida-nation.net/cookbook/squash10.html

Sunset's Favorite Pie Pastry

PREP TIME: About 20 minutes

MAKES: 8 servings

For a 9-inch single-crust pie

About 1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold butter or margarine, cut into chunks
3 tablespoons cold solid vegetable shortening, cut into chunks

For a 9-inch double-crust or lattice-top pie

About 2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons cold butter or margarine, cut into chunks
6 tablespoons cold solid vegetable shortening, cut into chunks

In a bowl, mix 1 cup flour and the salt (for single crust) or 2 cups flour
and the salt (for double crust). Add butter and shortening and, with a
pastry blender or your fingers, cut in the fats or rub in with your
fingers until the largest pieces are pea-size.
Sprinkle 3 tablespoons water (for single crust) or 6 tablespoons water
(for double crust) over flour mixture. Stir with a fork just until evenly
moistened. Gently squeeze about 1/4 cup of the dough into a ball; if it
won't hold together, crumble lump back into bowl and sprinkle with more
water, 1 tablespoon at a time; stir with a fork until evenly moistened.
With lightly floured hands, gently squeeze dough into a ball. For double
crust, divide in half and shape each half into a ball. Pat dough into a
smooth 4-inch-wide round (2 rounds for double crust). Wrap dough in
plastic wrap and chill until slightly firm, 15 to 30 minutes.
Lay dough (1 round for double crust) on a lightly floured surface. With a
floured rolling pin, roll gently and evenly in short strokes from center
of dough outward to form a 12-inch-wide round. If edges split while
rolling, push them back toward center to make round relatively smooth.
Occasionally slide a long metal spatula under dough and lift, dusting
flour beneath to prevent sticking.
Fold the dough round in half, lift it gently without stretching, and lay
the folded edge across the middle of a 9-inch pie pan. Unfold and ease
dough into pan without stretching. With scissors, trim dough edge evenly
3/4 inch beyond pan rim.

For a single-crust pie: Fold dough edge under itself, flush with pan rim.
To flute, press down with your thumb and first finger on dough rim to make
indentations; at the same time, press against dough edge with 1 finger of
your other hand, pushing it between your fingers on the rim. Repeat
indentations side by side around rim. Bake or fill crust as recipe
directs.

For a double-crust pie: Fill bottom crust as recipe directs. Roll second
ball of dough as directed in step 4 into an 11-inch-wide round. If
desired, make a decorative cutout in dough's center. Fold as directed in
step 5, center on filling, and unfold. Trim edge flush with dough in pan.
Fold dough edges under, flush with pan rim. Flute as directed for
single-crust pie. If dough has no cutout, with a small, sharp knife, cut
several 2- to 3-inch slits in top pastry to let steam escape.

For a lattice-top pie: Fill bottom crust as recipe directs. Roll second
ball of dough as described in step 4, shaping it as close as you can into
a 10-inch square. With a knife or fluted cutter, cut dough into
3/4-inch-wide strips. Arrange half the strips over pie filling about 1
inch apart. One at a time, weave remaining strips perpendicular to and
over and under every other strip in the first set (lifting first strips as
needed) into a lattice pattern. Trim edges flush with dough in pan. Fold
dough edges under, flush with pan rim. Flute as directed for single-crust
pie.

Per serving for a single-crust pie: 137 cal., 61% (84 cal.) from fat; 1.7
g protein; 9.3 g fat (3.9 g sat.); 12 g carbo (0.4 g fiber); 116 mg
sodium; 12 mg chol.


Sunglow Pie Pastry

Follow directions for Sunset's Favorite Pie Pastry (preceding), but
instead of butter and solid vegetable shortening use 6 tablespoons lard
(for single-crust pie) or 3/4 cup lard (for double-crust pie). In step 2,
instead of the 3 tablespoons water for a single-crust pie, use a mixture
of 1 tablespoon beaten egg, 1 teaspoon distilled white vinegar, and 2
tablespoons water; or for a double-crust pie, use a mixture of 2
tablespoons beaten egg, 2 teaspoons vinegar, and 1/4 cup water

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