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Easy Flaky Pastry Recipe |
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it's not possible to make an attractive, flaky crust without some form of hard shortening, such as stick margarine or butter. Neither is particularly cholesterol-raising trans fat while butter is rich in cholesterol-raising saturated fat. Butter contains more total cholesterol-raising fat, however, so margarine slightly better choice. The real trick is to use small amounts. That's what we do here. In this recipe, each serving contains only six grams of fat.
Ingredients: 1 cup all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/4 cup stick margarine (or butter), melted and cooled 3 tablespoons vanilla-flavored lowfat yogurt
Method: Preheat oven to 425o. Combine flour, sugar, and salt in a bowl; stir with fork, and set aside. Combine margarine and yogurt, beating well with fork until blended. Immediately drizzle mixture over flour mixture; toss with fork or fingers until crumbly. Form into a ball.
Roll out pastry between two sheets of plastic wrap to a 10 1/2-inch circle; fit into a 9-inch pie plate. Crimp sides and refrigerate 30 minutes. Take out of refrigerator; prick all over with a fork. Fill and bake, or bake unfilled.
Bake in lower third of oven for 10 minutes -- if necessary, press pastry to pie plate with the back of wooden spoon. (If edges begin to throw too quickly, cover lightly with a piece of foil, and continue baking.) Reduce temperature to 350o and continue baking 10 to 15 minutes or until pastry is golden.
Per Serving(1/8 th of pie crust): 115 Calories, 6 g Fat (1 g Saturated), 0 mg Cholesterol, 200 mg Sodium,2 g Protein, 13 g Carbohydrates |
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