Editor's Note: Pastry for 1 double crust is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. press down gently. Bake as directed on front.
Nutritional Facts: 1 serving (1 piece) equals 258 calories, 12 g fat (5 g saturated fat), 122 mg cholesterol, 317 mg sodium, 30 g carbohydrate, trace fiber, 7 g protein.