1 c Flour; all-purpose
3/4 ts Lite salt (optional)
1/3 c Light corn syrup
2 tb Skim milk
Prepare dough as usual: Combine dry ingredients and liquids separately.
Then sprinkle liquid mixture over dry mixture, combining with a fork until
mass will hold together. Do not overwork the dough. Form dough into a ball
and roll out on a floured surface, or roll out between two pieces of
floured waxed paper.
Place circle of dough in pie pan. Ease down into pan without stretching.
Trim off any edges that hang over. If baking unfilled, prick the bottom and
sides with a fork and bake 10 minutes in a preheated 475 oven. If baking
filled, use the baking times with the recipe.
To prevent the edge crust on the top of the pie from getting too brown,
place foil over the exposed top of the crust while it bakes until the last
ten minutes.
Makes one crust.
1/8 of crust = .13 g fat, 54 calories, 1.7 g protein, .25 mg cholesterol
11.3 g carbo., 3.4 g sodium
Yields
8 Servings