Instructions: Stir flour, salt, and baking powder together. Cut in margarine with a fork or pastry blender, until pastry leaves the sides of the bowl.

Divide into two balls, one large, one smaller (two-thirds and one-third). Flatten, wrap, and chill.

Roll out the larger ball as thin as possible on a floured board, using a well-floured rolling pin. Line a nonstick 8-inch pie pan with the pastry. Add pie filling. Roll out the smaller ball and cut into 1/2-inch strips. Arrange the strips on top of the pie in a criss-cross diagonal pattern, placing the strips about an inch apart. (Strips which are too short may be stretched gently or rolled out lengthwise until long enough to span the pie.) Discard trimmings.

(855 calories for pastry only)

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