Reduced-Fat Pie Pastry
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Yield: Makes 1 (8-inch) double crust
Ingredients:
2
cups all-purpose flour
2
tablespoons sugar
1/2
teaspoon baking powder
1/4
teaspoon salt
7
tablespoons cold shortening
6
to 8 tablespoons ice water, divided
Preparation:
1.
Combine flour, sugar, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, until stiff dough is formed.
2.
Cover dough with plastic wrap; refrigerate 30 minutes.
Cook's Tip:
When rolling out pastry for crust, repair any tears by moistening the edges with water and using small pieces of the trimmings to patch the tears.
This recipe appears in: Pies & Tarts
