- to pie plate. Trim pastry even with edge of plate. Add filling. Roll
- out remaining pastry to fit top of pie; place over filling. Trim,
- seal and flute edges. Cut slits in top. Bake according to recipe
- directions. Yield: 1 pastry for a single- or double-crust pie (9 or
- 10 inches).
Nutritional Facts: 1 cooked pie pastry equals 144 calories, 8 g fat (2 g saturated fat), 0 cholesterol, 148 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.