Light Pie Crust Recipes

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

BASIC FLAKY PIE CRUST

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

LIGHT PIE CRUST

Steps:

• 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.

LIGHTER PIE CRUST FROM COOKING LIGHT MAGAZINE

Steps:

• 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.