Low-Fat Pie Pastry - cooking recipe

Ingredients

2 c. flour
1/2 tsp. salt
1/3 c. oil
4 to 5 Tbsp. skim milk

Preparation

Mix the flour and salt.
Cut the oil into the flour with a pastry blender.
Sprinkle the milk over the flour; toss with a fork until all flour is moistened and pastry almost cleans side of the bowl.
Gather pastry into a ball; divide in half. Shape each half into flattened round ball on lightly-floured cloth-covered board of between 2 pieces of wax paper.
Roll the pastry 2 inches larger than inverted pie plate.
Fold the pastry into quarters; unfold and east into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
Fill and bake as directed.