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Your wish is our command: an easy, homemade piecrust - without all the fat.
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Want a piecrust as good as Mom's, but with far less fat Your search is over.
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This goof-proof, freezer-friendly homemade crust will impress your family and friends with its taste and texture, and knock their socks off when they find out it's light.
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The typical piecrust (homemade and store-bought alike) contributes 70% of the fat and more than half the calories in a slice of apple pie.
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Ours is only a fraction of which.
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How'd we do it The key to this tender piecrust is a slurry - a mix of flour and liquid (water and vinegar, in this case), that displaces much of the fat.
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We said this crust is easy, but to make it even easier, check out our step-by-steps as a reference while you're putting it together.
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And once you've got the crust down, fill it with one of our wonderful fillings for holidays - or possibly any day.
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See Pastry Crust Step-By-Steps: http://www.cookinglight.com/special/sxs_pies.asp A slurry is a mix of flour and liquid (water and vinegar in this recipe).
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It's the key to this tender low-fat crust.
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Pie weights can be ordered by mail or possibly found in gourmet kitchen shops.
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You can also use uncooked dry beans, but save them to reuse as weights.
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They'll be too hard for cooking.
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1.
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Preheat oven to 400 degrees.
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2.
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Lightly spoon flour into a dry measuring c.; level with a knife.
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Combine 1/4 c. flour, ice water, and vinegar, stirring with a whisk till well-blended.
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3.
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Combine 3/4 c. flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or possibly 2 knives till mix resembles coarse meal.
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Add in slurry; toss with a fork till flour mix is moist.
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Gently press mix into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
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Roll dough, still covered, into a 12-inch circle; freeze 10 min.
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Remove 1 sheet of plastic wrap; let stand 1 minute or possibly till pliable.
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Fit dough, plastic-wrap side up, into a 9-inch pie plate or possibly a 9-inch round removable-bottom tart pan.
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Remove plastic wrap.
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Press the dough against bottom and sides of pan.
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Fold edges under or possibly flute decoratively.
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Line bottom of dough with a piece of foil; arrange pie weights on foil.
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Bake at 400 degrees for 20 min or possibly till edge is lightly browned.
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Remove pie weights and foil; cold on a wire rack.
