Lighter Pie Crust from Cooking Light Magazine

Ingredients

• 1 cup flour
• 3 tablespoons water
• 1/2 teaspoon cider vinegar
• 1 tablespoon powdered sugar
• 1/4 teaspoon salt
• 1/4 cup vegetable shortening

Directions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Combine 1/4C flour, water and vinegar with a whisk until well blended.

3. 3

   Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.

4. 4

   Add the water slurry, and toss with a fork until flour mixture is moist.

5. 5

   Gently press mixture into a 4" circle on heavy-duty plastic wrap; cover with add'l wrap and roll dough into a 12" circle. Freeze for 10 minutes.

6. 6

   Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable. Fit dough, plastic-wrap side up, into a 9" pie plate or tart pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil.

7. 7

   Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Cool on a wire rack.