Lighter Pie Crust from Cooking Light Magazine

Ryan T's Note:

Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1 cup flour
• 3 tablespoons water
• ½ teaspoon cider vinegar
• 1 tablespoon powdered sugar
• ¼ teaspoon salt
• ¼ cup vegetable shortening

Directions:

1. Preheat oven to 400 degrees F.
2. Combine 1/4C flour, water and vinegar with a whisk until well blended.
3. Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
4. Add the water slurry, and toss with a fork until flour mixture is moist.
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. 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. Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Cool on a wire rack.