Low Cholesterol Margarine Pastry
|All purpose flour||2 1⁄4 Cup (36 tbs) (unbleached)|
|Salt||1 Teaspoon (the lesser amount will work, if you're cutting down)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cold milk||1⁄3 Cup (5.33 tbs) (skimmed)|
|Skim milk||1⁄3 Cup (5.33 tbs), cold|
Mix the flour and salt together.
In a food processor with on/off turns of the motor, or using a pastry cutter, cut in the margarine until the mixture resembles coarse crumbs.
If using a processor, transfer the mixture to a bowl.
Pour the water into a small pitcher, and add 2 ice cubes.
Sprinkle the water by tablespoons over the flour, mixing lightly with 2 forks after each addition.
After 6 tablespoons have been added, use your fingers instead of forks to mix in the remaining 2 tablespoons.
This will enable you to feel when the right amount of moisture has been added and the pastry will form a ball.
If needed, more water can be added, cautiously, by the teaspoonful.
Divide the pastry into halves and pat the halves into circles the size of bread plates.
Roll out half the pastry on a floured surface into the desired size.
As you roll, use a spatula to loosen the pastry and turn it from time to time, dusting the new side with flour.
Do everything gently to avoid toughening the pastry.
Fit the dough into an 8- or 9-inch pie pan.
Chill the shell while rolling out the top.
After filling the pie, place the top sheet over the filling, and trim and seal the edges as usual.
To bake a single-crust pie or tart shell, follow the directions given in the previous recipe.