Low-Fat Pastry Pie Crust

• 1 c. all-purpose flour
• 3/4 tsp. lite salt (optional)
• 3 c. light corn syrup
• 2 Tbsp. skim milk

1. Preheat oven to 475u0b0.
2. Mix the flour and salt in a bowl. Combine the syrup and milk, adding this to flour mixture.
3. Stir with a fork until thoroughly mixed.
4. Do not overwork the dough. Shape the mixture into a ball and place it between two pieces of wax paper that have been dusted with flour.
5. Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
6. Spray pan with a nonfat cooking spray.
7. Arrange crust in pan.
8. Cut off the edge that hangs over.
9. Prick the bottom with a fork.
10. Bake 10 minutes or until golden brown.
11. Cool before adding filling.
12. If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350u0b0 for 45 minutes or however long the recipe calls for. Wrap foil over edges while baking so the crust won't get overbrown. Remove last 5 minutes.
13. Yield:
14. 1 pie crust (8 servings).
15. Per serving:
16. Fat 0.13 g, calories 54, protein 1.7 g, cholesterol 0.24 mg, carbohydrates 11.3 g, sodium 3.4 mg.

flour, lite salt, light corn syrup, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769374 (may not work)