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LIGHT PIE CRUST

– fits the bottom of a 9″ pie plate

1 cup flour

3 1/2 Tbsp. ice water

1 tsp. sugar

1/4 tsp. salt

3 Tbsp. vegetable shortening (i .e. Crisco)

Combine 1/4 cup flour and ice water, stirring until wel l blended. Set aside. Combine

remaining four with sugar and salt. Cut in shortening with a pastry blender or fork until

mixture resembl es meal. Add ice water mixture. Blend until dry ingredients are moistened.

Press the dough into a 4 inch circle on waxed paper or plastic wrap. Cover with another

piece of waxed paper or plastic wrap. Roll covered dough into an 11 inch circle. Chill at

least 10 minutes or until the paper or wrap can be removed. Coat a 9″ pie plate with

cooking spray. Remove top sheet of paper or wrap from the dough. Invert into the pie

pan. Remove bottom sheet of paper or wrap. Pat down into the pie pan, trying to not

warm up the dough. Fold the upper edges of the dough and flute the edge (pinching

works fine). Bake at 400 degrees for 15 minutes. Cool and fill the pie shell.

1/8 of crust = 2 POINTS

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