BRYANNA’S LOW-FAT OIL PASTRY    Makes one 9" crust

Although this crust does contain fat, it has about half that of ordinary pastry, and it uses oil rather than hard fat.  Divided into 8 servings, each piece with either a bottom OR a top crust (not both) and a fat-free filling will contain 5 g of fat.

The pastry flour and soured soymilk make a tender crust that no one will guess is low-fat!

1/2 c. unbleached white flour
1/2 c. MINUS 1 T. wholewheat pastry flour
3 T. oil
3 T. soymilk with 1/2 tsp. lemon juice added
3/8 tsp. salt
3/8 tsp. baking powder
3/8 tsp. sugar

Mix the flours in a medium bowl with the salt, baking powder and sugar.  Whisk together the soured soymilk and oil in a cup until well blended.  Pour this into the flour mixture and mix gently with a fork (do not over-work the dough) until it holds together in a ball.  (If it's too dry, sprinkle with a TINY bit of water.)  If you have time, place the dough in a plastic bag and refrigerate it for an hour before rolling out.  Roll out and bake as you would an ordinary crust.