LIGHTER PIE CRUST FROM COOKING LIGHT MAGAZINE
Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!
Provided by Ryan T
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 117.5, Fat 6.6, SaturatedFat 1.9, Sodium 73.2, Carbohydrate 12.9, Fiber 0.4, Sugar 1, Protein 1.6
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