Pastry With No Trans Fat - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
1/3 cup ice water (or more)

Preparation

Whisk flour with salt in a large bowl.
Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
Stirring briskly with a fork, drizzle ice waterover flour mixture until pastry holds together, sprinkling dry spots with more water, if necessary, 1 tbsp at a time.
Divide pastry in half, pressing into discs.
On generously floured surface, roll 1 disc out to a scant 1/4 inch thickness.
Roll around rolling pin; unroll over 9 inch pie plate, gently pressing dough to fit.
Trim, leaving 3/4 inch overhang.
Roll out remaining pastry for top to a scant 1/4 inch thickness& transfer to a rimless baking sheet.
Refrigerate pie shell& pastry top until firm, about an hour.
Use for your favourite summer fruit pie.