Combine flour, Equal and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed. Wrap and refrigerate until ready to use. For prebaked crust, roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425*F oven until pastry is browned, 10 to 15 minutes. Cool on wire rack. Makes pastry for 9-inch pie (8 serving) Tip: Double recipe for double crust or lattice pies.

Nutrition information per serving: Calories: 123, Protein: 2 g, Carbohydrates: 15 g, Fat_ 6 g, Cholesterol: O mg , Sodium: 134 mg

Food Exchanges: 1 Bread, 1 Fat 50% reduction in fat compared to traditional recipe