Lighter Pie Crust from Cooking Light Magazine Recipe #179853
Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!
by Ryan T
30 min | 10 min prep
SERVES 8
- 1 cup flour
- 3 tablespoons water
- 1/2 teaspoon cider vinegar
- 1 tablespoon powdered sugar
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- Preheat oven to 400 degrees F.
- Combine 1/4C flour, water and vinegar with a whisk until well blended.
- Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
- Add the water slurry, and toss with a fork until flour mixture is moist.
- 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.
- 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.
- Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Cool on a wire rack.
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5 stars