Lighter Pie Crust From Cooking Light Magazine Recipes

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.

LIGHTER CLASSIC PECAN PIE

Steps:

• CRUST: Combine flour, sugar, baking powder, and salt in a bowl.
• Add milk and butter; toss with a fork until moist.
• Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
• Roll dough, still covered, to an 11-inch circle.
• Freeze 10 minutes or until plastic wrap can be easily removed.
• Remove bottom sheet of plastic wrap; place dough into a 9-inch pie plate coated with cooking spray.
• Remove top sheet of plastic wrap.
• Fold edges under and flute edge.
• Preheat oven to 350F°.
• FILLING: Beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) until well-blended.
• Stir in the pecan halves and the vanilla extract.
• Pour the mixture into the prepared crust.
• Bake the pie for 20 minutes, then cover with foil.
• Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean.
• Do not overbake.
• Cool pie on a wire rack.

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.