LIGHT PIE CRUST Recipe

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 well blended. Set aside. Combine remaining four 
with sugar and salt. Cut in shortening with a pastry blender or fork until mixture resembles 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