Reduced-Butter Pie Pastry
Let's face it: it's tough to make a great pie pastry without butter. However, it is possible to make a very fine pastry with a little less butter. The trick is first lubricating the flour with a little oil before adding the butter. By doing this, you can make a delicious, easy-to-roll pastry with 5 tablespoons butter instead of the more typical 8 tablespoons. This pastry works great for any fruit pie and for quiches as well. With the latter, you'll want to eliminate the sugar.
Source: EatingWell Magazine, Fall 2002
Ingredients
Directions
Nutrition Facts
Per Serving:
127.4 calories; protein 1.7g 3% DV; carbohydrates 13.8g 4% DV; exchange other carbs 1; dietary fiber 0.4g 2% DV; sugars 1.9g; fat 7.3g 11% DV; saturated fat 3.2g 16% DV; cholesterol 12.7mg 4% DV; vitamin a iu 147.9IU 3% DV; vitamin cmg; folate 0.2mcg; calcium 4mg; iron 0.7mg 4% DV; magnesium 3.7mg 1% DV; potassium 18.6mg 1% DV; sodium 49.6mg 2% DV; thiamin 0.1mg 9% DV.
Exchanges:
1 starch, 1 1/2 fat
