Perfect pie crust (lf)
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]iw۶\ 9oۜ7E{gqRgii$$d3%Q8hG\p0  >:2qD޼{t8Cu[ %XtɠuѶfȹA-"a1 ki2vvt31Ӿ|uyw? *Zw^]`ӏnd4y 5 8z|xv ŏ5(Ⱦ׎NZd?$8C7TN]e&T<]|T-=l=p_"X&|K/5ƅL1Kg3*\5R^OB#΢2xsC1dz ?@g4 &"gܔ'Vbb@M*r6)Dȯ/n/0́K4aG鋭!PZ2DQ7wϯlݳ"<ݳs%y;eNi~G_29ppN*;ʀ~3c<+7!BBR.3r⑵뭑 LpKTP [c$B^1 ݔ|13AS NNzOYʠĞe4yTo;U%w JdAr^sx('#C\3dܻ>}Gw ;0sl9w=D~{,UYJ .-؃'eJH)QW+ܲ>tjtHw[Xp+ލH.r-0IiبØ}(F Tt4̇si÷/_ÉjYH4)3$_tJu2C)y a';Dp!0,5U CL] :~ۍ7H@f~@ҊܛHHOPj՛I~A--_uMmIW~kf Cv݌wΕ dح:A>\"!ttvK#>Ni7z٫nFG 寠>^1y <-zH?#r8B=g@ëT93p n `Ӳ486<3TCxjuZ@gp6a:zGh9twQU/{{޲1{S[%("3,R5J{ܱ :IHPI+sT5`q93Ֆb UCku-f 5 )6.V@Ksޝ=u{ڑ 0Y 8i'|0Ņ<.@.9~2ս.C|\^uK=UT v8- ) L۩j5+8=tVs*͏,gtڹJ;M1Q){OpЄ*bXNs֔Vuɵa%] m]BVb5 -Hrjխ˴k CAׄχs.+U)}]8~>OŔ}l9_ryAgO~9gR+2cG_: 16=3f%s ̽J(LY8!X^ꐻ6Ww)ؑv:."Q 30Ova:+-16Η vքhps߼ZidťRoC_]|[wvV,nF@8q[-Z\M +xlxzmJ`+X0صl;l8ReJuڊwMg*T+adc }k pOF}AQĵҭnSlJoі0Nm;*>ֿ9H,[Nɽ}H29g)X:*o[UF9XV7"_lvA66gۭtv=7FwNo:/oشR#sU/_j4ىe:ϯ;nroZ5&47n|}pk5 |כ:p6Jɐi׎iPFjzM'Fe(lF,Bȹ(& -S?lm!E\np:@h! hRř *P8 BŀËKljp\ę;aPT}Iԥ Ķ1 \–#di D.y@S#cBkhp$he8~xNBZ C<iT'Z>ٴl\a7-2 xq6Olc23Q3lc0]& TעM 9̈EXPxLEsM|oNfI2x0ж4}cꛖQ. 1c&g˶Ifʋ}e8TP}E^xLG"7Ҙ&D\fVu-0iF"&}4ҲiVq\lKuo-Fhkh Qr3q-<{{)c2&ީmp<42{LP#`e `bf}϶U0#Bzq6WCĜDϲ vLi9X ~@lޥEEbq6LIF~:oߒ] ~gᜋ< h916 ;hgDRBhKشxAg F&q.qS752҇('HI 4wї~s֖͸`>˦_:mdz8 D 05zq392Yߘ_wQ?ܖɉټC4EPnfmN-*[_BplsoYv[ZwٖjqbKVV#!n\|fmv[ӟ;m+Vz{6t#NնNkFy9yr01 E^ ݾzkhĕ> Sn q8>,k ˰jnG9
Perfect pie crust (lf)
  Pie    Crust    Low Fat  
Last updated 10/4/2011 7:52:05 PM. Recipe ID 11958. Report a problem with this recipe.
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      Title: Perfect pie crust (lf)
 Categories: Low-fat
      Yield: 1 Servings
 
    1/2 c  + 2 T all-purpose unbleached
           -flour;
    1/4 c  Whole-wheat flour;
      3 tb Cold margarine; cut into
           -small pieces
      3 tb To 4 T ice water;
      2 c  Dried beans; washed, or
           -pie weights;
 
  Preheat oven to 450F.  Lightly coat an 8-inch pie pan with nonstick
  cooking spray.  Combine 1/2 c of the unbleached flour with the whole
  wheat flour in a bowl, or in a food processor bowl, and add the
  margarine. In the bowl, use a fork to crumble the flour and margarine
  into a coarse mixture. In the food processor, use the metal chopping
  blade and pulse the machine 10-12 times to cut the margarine into
  small pieces. As you form the mixture, add the ice water, 1 tbspoon
  at a time, until the lumps appread moist. Transfer the dough to a
  board, and lightly knead it for 1 minute. Form into a ball, place in
  a small bowl, cover with plastic wrap, and refrigerate for 10
  minutes. Sprinkle the remaining 2 tbspoons of flour on a pastry board
  and lightly coat the rolling pin with flour. On the floured board
  roll the pie dough out in a circle slightly large than your pie pan.
  Carefully transfer the dough to the prepared pie pan. Crimp the edges
  of the dough against the rim of the pie pan. You can use this unbaked
  pie shell in many recipes, except for fruit fillings. If you make a
  fruit-filled pie, you must pre-bake the shell so the fruit juices
  won't make it soggy. To pre-bake it, cover the crust with tinfoil,
  place 2 cups of clean beans or pie weights in the center of the
  crust, and bake for 10 minutes. YIELD: Makes 1 8-inch pie shell -
  Serving 8.
 




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Recipe ID 11958 (Apr 03, 2005)

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