Make Crust:
You can use this crust for any number of recipes, just double the recipe for two-crust pies. If you're new to rolling out pie crusts, click here  for our instructional photo tutorial.

To make by hand, combine the flour and salt in a mixing bowl. Cut the margarine into the flour with a pastry blender, two knives or the tines of a fork, until the mixture resembles a coarse meal. Work the ice water in, one tablespoon at a time, until the dough holds together. Shape into a smooth ball.

To make in a food processor, place the flour and salt in the container fitted with the metal blade or the dough blade. Add the margarine and pulse on and off several times until it "disappears." Add the water, one tablespoon at a time, through the feed tube, until the dough masses together. Chill the dough for at least 30 minutes to one hour. Roll the dough out evenly into a circle on a well-floured board, until large enough to fit a 9-inch pie pan. Line the pan with the crust and trim the edges. Crimp the edges and fill as directed in recipes.

Make Pie:
Preheat oven to 350°F.

Place all filling ingredients in container of a food processor or blender. Process until very smooth & pour into the prepared crust.

In a small bowl, stir streusel ingredients together & quickly stir in margarine until all dry ingredients are lightly coated. Sprinkle evenly over filling & bake 45 minutes, till crust is golden and filling is set. Let cool.

Per Serving:
322 Cal; 15 g Fat; 43g Carb; 6 g Protein; 15 mg Cholesterol; 117 mg Sodium

Exchanges:
3 Bread/Starch; 1 Meat; 3 Fats