Abstract: The fat content and caloric content of pie crust dough are reduced while retaining the desired characteristics of the pie crust, namely flakiness and tenderness. The amount of fat or shortening component in the dough is reduced and replaced with water. A starch component is included in the pie crust dough in an amount sufficient to avoid the development of a tough, rubbery texture.

Abstract: There is provided an improved disposable receptacle with a self-supporting configuration for combined baking and cooking of a generally flat food article, such as pizza having a given thickness, in a microwave oven, which receptacle is constructed from a sheet of microwave susceptor stock surrounding the food article and comprising an outwardly exposed, dielectric support layer, such as paperboard, and an inwardly facing heating layer of microwave interactive material allowing passage of microwave energy as it is heated thereby and further including a lower flat portion for supporting the food article during microwave heating.