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 From: _Butter Busters - The Cookbook_ from the files of Linda Shogren Posted to Digest eat-lf.v096.n223 Date: Wed, 20 Nov 1996 07:21:59 -0500 From: Martha Sheppard