Combine flour 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. Makes pastry for one crust 9-inch pie. (Double recipe for double crust or lattice pies.)

Per serving (based on 1/8 pie):123 cal
Reduced-fat pie pastry for 9-inch pie
4 eggs
1/4 tsp salt
2 cups skim milk
5 1/2 tsp Equal for Recipes or 18 packets Equal sweetener or 3/4 cup Equal Spoonful
2 tsp coconut extract
1/2 cup flaked coconut

Roll pastry on floured surface to circle 1-inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Beat eggs and salt in large bowl until thick and lemon-colored,
about 5 minutes. Mix in milk and remaining ingredients. Pour mixture into pastry.

Bake pie in preheated 425*F (220*C) oven for 15 minutes. Reduce temperature to 350*F (175*C) and bake until a sharp knife inserted halfway between center and edge of pie comes out clean, 20 to 25 minutes. Cool on wire rack.

Serve at room temperature, or refrigerate and serve chilled. Makes 8 servings.
Per serving (based on 1/8 pie): 213 cal.