LIGHTER PIECRUST
Make this for our Lighter Lemon Meringue Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 9-inch single-crust pie
Number Of Ingredients 9
Steps:
- Whisk together flours, wheat germ, sugar, salt, and baking powder in a medium bowl. Blend in butter and shortening with a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in 1/4 cup buttermilk with a fork until dough begins to form. Add additional buttermilk until dough holds together when pinched between fingers. Shape dough into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
PERFECTLY FLAKY PIE CRUST
Provided by Aida Mollenkamp
Categories dessert
Time 35m
Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Number Of Ingredients 6
Steps:
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
LIGHTER PIE CRUST FROM COOKING LIGHT MAGAZINE
Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!
Provided by Ryan T
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 117.5, Fat 6.6, SaturatedFat 1.9, Sodium 73.2, Carbohydrate 12.9, Fiber 0.4, Sugar 1, Protein 1.6
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
LIGHT TART CRUST
This tart crust remains buttery and nicely sweet despite the cutback on butter and sugar. I love to use it with my Light Pecan Pie recipe! Both are healthier versions of the insidious classic dessert!
Provided by PlumpCakes
Categories Tarts
Time 30m
Yield 1 tart
Number Of Ingredients 5
Steps:
- Combine flour, salt, and sugar.
- Using a fork, cut in the butter until it resembles coarse meal and then add beaten egg until all combines together.
- Flatten into disk and chill for around an hour.
- Roll out and flatten into greased 9 1/2" cake pan lined with parchment paper on the bottom. (*I don't have a tart pan so you can try a tart pan if you like).
- Gently poke holes on bottom with a fork, line inside with foil, and fill with baking weights (beans, rice, whatever works).
- Bake at 325 degrees for 15 minutes w/ foil.
- Remove foil and then bake for 8 more minutes.
Nutrition Facts : Calories 1037.6, Fat 63.8, SaturatedFat 38.2, Cholesterol 364.1, Sodium 225.7, Carbohydrate 95.8, Fiber 3.4, Sugar 0.8, Protein 19.8
LIGHT PIE CRUST
This renovated crust works with any filling. If you need an uncooked crust, eliminate the cooking step and fill and bake as directed in your recipe.
Provided by Roni_C
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 81.6, Fat 2.2, SaturatedFat 0.4, Sodium 52.2, Carbohydrate 13.5, Fiber 0.4, Sugar 1.6, Protein 1.6
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