Ingredients for Light Pie Crust
- All Purpose Flour
- 1/2 teaspoon granulated sugar (optional, for a sweeter crust)
- Reduced Calorie Margarine
- Water
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How to Make Light Pie Crust
- Preheat oven to 400°F (200°C).
- In a large bowl (or food processor), whisk together 2 1/2 cups all-purpose flour and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and up the sides.
- Prick the bottom of the crust all over with a fork.
- Line the crust with parchment paper or foil and fill with pie weights or dried beans.
- Bake for 10 minutes.
- Remove the weights and parchment paper/foil and bake for another 15-20 minutes, or until the crust is golden brown.
- Remove from oven and let cool completely on a wire rack before filling.
- Yields 8 slices
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
1g
Carbs
4g
