Pastry With No Trans Fat

Tested in the Canadian Living Test Kitchen til perfect!

• Ready In: 20 mins
• Yields: 1 pie

Ingredients

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

Directions

1. Whisk flour with salt in a large bowl.
2. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
3. 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.
4. Divide pastry in half, pressing into discs.
5. On generously floured surface, roll 1 disc out to a scant 1/4 inch thickness.
6. Roll around rolling pin; unroll over 9 inch pie plate, gently pressing dough to fit.
7. Trim, leaving 3/4 inch overhang.
8. Roll out remaining pastry for top to a scant 1/4 inch thickness& transfer to a rimless baking sheet.
9. Refrigerate pie shell& pastry top until firm, about an hour.
10. Use for your favourite summer fruit pie.