A reduced fat pie crust.

Low-Fat Pastry

1 cup all-purpose flour

1 1/2 teaspoons granulated sugar

1/4 cup cold butter or margarine

2 to 3 tablespoons ice water

1. In a medium-size bowl or a food processor, combine flour and sugar. Stir or whirl until well blended. Add cold butter or margarine, cut into pieces; cut in with a pastry blender or 2 knives (or whirl) until mixture resembles coarse crumbs. Gradually add 2 to 3 tablespoons ice-cold water, mixing lightly with a fork (or whirling briefly) until mixture begins to hold together.
2. Pat into a smooth round. On a lightly floured surface, roll out pastry to make a 12-inch round. Fit pastry into a 9-inch pie pan. Trim edge, fold under, and flute decoratively. Use as directed in pie recipe.

Makes 1 (9-inch) pie crust. Double recipe for 2-crusted pie.

Cook's Note: You can omit the rolling process by sprinkling crumbs evenly into pie pan; placing a piece of plastic wrap over crumbs, then, using a large, flat-bottomed utensil or your fingertips, press crumbs evenly into pie plate.

Nutritional Information Per Serving: 245 calories (23% fat, 73% carbohydrates, 4% protein), 6 g total fat (4 g saturated fat), 44 g carbohydrates, 3 g protein, 16 mg cholesterol, 60 mg sodium.