-= Instructions =-
In medium bowl, with an electric mixer on medium speed, beat bake mix, butter, cream cheese, sour cream (and sugar substitute, if using), just to combine. Shape into a disc. Chill 20 minutes.

Roll out dough between two pieces of wax paper to form a 12-inch circle. Loosen wax paper, replace, turn over dough; continue to roll until dough is 1/8-inch thick, loosening and replacing wax paper as needed. Pick up paper and invert dough into pie plate. Peel off paper; patch any tears. Crimp edges for an attractive border. Prick bottom with fork. Chill 30 minutes in freezer

Heat oven to 425ºF.  Lightly cover pie crust with aluminum foil. Bake 10 minutes. Reduce oven temperature to 375ºF.  and bake 10 to 12 minutes more, until golden brown and lightly puffed.

This recipe yields 1 pie crust.

Carbohydrates: 3 grams
Net Carbs: 1.5 grams
Fiber: 1.5 grams
Protein: 1.5 grams
Fat: 10.5 grams
Calories: 140

Formatted for MC6 06-09-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 746 Calories; 79g Fat (93.2% calories from fat); 7g Protein; 6g Carbohydrate; 0g Dietary Fiber; 224mg Cholesterol; 739mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 15 Fat; 0 Other Carbohydrates.


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