Soy Oil Pie Crust
This crust is much lower in saturated fat than crusts made with butter or solid fats.
1 cup all-purpose flour (may use up to 1/2 cup whole wheat flour)
1/4 cup soy oil
2 Tbs + 1 tsp cold water
Put the flour into a small mixing bowl. Add the soy oil and water and immediately stir with a fork. Make sure that all the flour is incorporated and form into a ball.
Flatten ball and place between two sheets of waxed paper. Roll out to circle 1" bigger on all sides than the inverted pie pan (use 8" or 9" pie pan).
Remove top sheet of waxed paper and invert pastry into pie pan. Remove remaining sheet of paper, smooth the pastry to fit the pan, and crimp the edges.
Fill with pie filling and bake, or bake at 425° for about 15 minutes.
Note: Recipe may be doubled for a two-crust pie.
Yield: one 8" or 9" pie shell Serving size: 1/8 pie shell
Per serving: 117 calories, 7 g total fat (1.0 g sat fat), 2 g pro, 12 g carb, 0.5 g fiber, 0 mg sodium, 0 mg cholesterol
Exchanges: 1 starch, 1-1/2 fat