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Divide pastry into two balls and form into two flat circles about oneinch thick. Cover with plastic wrap and refrigerate at least one hour.
On a floured surface, roll each ball into a 12-inch circle. (The pastry can be rolled between sheets of floured wax paper or on a pastry sheet.) Place pastry in pie dish. (Folding the pastry in half before lifting helps prevent stretching or tearing.) Trim or flute the edges and prick the bottom of each shell lightly with a fork.
For a baked pie shell (to be filled later), bake in a preheated 400 degrees F. oven. For a partially baked crust, bake 8 to 10 minutes. For a fully baked crust baked 10 to 15 minutes, or until edges are light brown.
To prevent the crust from puffing up or losing shape during baking, cover pastry with wax paper and weigh it down with dried beans or an aluminum-foil pie plate.
Makes two nine-inch pie shells or one deep-dish pie shell and top crust.
Ruby grapefruit and chicory salad
4 medium or 3 large ruby grapefruits, sectioned
2 tangerines, sectioned
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon cumin
1 head curly endive or chicory
1/2 cup grapefruit juice
With a serrated knife cut away the rind and membrane of each grapefruit, working over a bowl to catch and reserve juice.
Measure out 1/2 cup juice and hold aside. Cover and refrigerate grapefruit and tangerine sections for at least 15 minutes and up to four hours.
Combine oil, vinegar and cumin to grapefruit juice.
Whisk dressing together until well mixed. Cover and refrigerate until ready to use.
Just before serving tear endive into bite size pieces, place into a large salad bowl.
Separate onion slices into rings. Add onion rings and fruit to salad bowl.
Shake or whisk dressing and drizzle over salad. Toss and serve immediately. Serves 10.
Low-fat honey-mustard salad
dressing
1/2 cup nonfat yogurt
1/4 cup cider or wine vinegar
2 teaspoons dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Combine ingredients in glass bowl or jar and whisk or shake until blended.
Refrigerate until ready to serve - shake or whisk then toss with greens.
Makes enough for large salad.
Especially good with arugula, chicory, spinach, radicchio, red leal lettuce and in combination. Also try vegetable salad - broccoli, cauliflower and chopped red cabbage.
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