Lighter Pie Crust from Cooking Light Magazine

READY IN: 30mins
Recipe by Ryan T

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

Top Review by pittsburger

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.

Ingredients Nutrition


  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.

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