Pastry With No Trans Fat

1. 1

   Whisk flour with salt in a large bowl.

2. 2

   Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.

3. 3

   Stirring briskly with a fork, drizzle ice waterover flour mixture until pastry holds together, sprinkling dry spots with more water, if necessary, 1 tbsp at a time.

4. 4

   Divide pastry in half, pressing into discs.

5. 5

   On generously floured surface, roll 1 disc out to a scant 1/4 inch thickness.

6. 6

   Roll around rolling pin; unroll over 9 inch pie plate, gently pressing dough to fit.

7. 7

   Trim, leaving 3/4 inch overhang.

8. 8

   Roll out remaining pastry for top to a scant 1/4 inch thickness& transfer to a rimless baking sheet.

9. 9

   Refrigerate pie shell& pastry top until firm, about an hour.

10. 10

    Use for your favourite summer fruit pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.