Light Pie Crust
![photo by Marg (CaymanDesigns)](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/17/52/29/picjXGgF0.jpg)
photo by Marg (CaymanDesigns)
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_avatar/20141013/XWXJ3ncNQyikfW0WPwax_6315_10200322591999656_2106099580_n.jpg)
![photo by Marg (CaymanDesigns)](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/17/52/29/picvmFGYc.jpg)
- Ready In:
- 40mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 3 tablespoons reduced-calorie margarine, chilled and cut up
- 2 tablespoons water
directions
- Preheat oven to 400ºF.
- Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
- Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
- Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.
Questions & Replies
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Reviews
-
Even though I appreciated the fewer calories, the crust was rather tough and rubbery. Despite being so hard to cut through, It had a good flavor to it. The only change I made was to use light butter instead of the margarine. I also only had a 10-inch pie plate available, so the edges weren't as pretty as they would have been if I had been using a 9-inch.
Tweaks
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Even though I appreciated the fewer calories, the crust was rather tough and rubbery. Despite being so hard to cut through, It had a good flavor to it. The only change I made was to use light butter instead of the margarine. I also only had a 10-inch pie plate available, so the edges weren't as pretty as they would have been if I had been using a 9-inch.