Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lighter Pie Crust from Cooking Light Magazine Recipe
    Lost? Site Map

    Lighter Pie Crust from Cooking Light Magazine

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    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.

    Ratings & Reviews:

    • on February 26, 2012

      55

      great pie crust recipe...I've used it several times now and it has turned out wonderfully each time (and i'm not terribly experienced or adept at cooking/baking). I usually need to add an extra tsp or two of water, but other than that, this is an easy, fool proof crust that is very tasty and flaky. I use butter flavored shortening, since that is typically what I have in my pantry. thank you for submitting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lighter Pie Crust from Cooking Light Magazine

    Serving Size: 1 (29 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 117.4
     
    Calories from Fat 59
    50%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 73.1 mg
    3%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.0 g
    4%
    Protein 1.6 g
    3%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites