Prep 10 mins
Cook 20 mins
Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!
- 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.
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.