A reduced fat pie crust.
1 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1/4 cup cold butter or margarine
2 to 3 tablespoons ice water
- 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.
- 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 double-crusted pie.
Tip: 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.