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Add a photoServings: 8
Ingredients
- 1Â 1/2 c. All-purpose flour
- 1/4 tsp Salt
- 4 Tbsp. Vegetable shortening
- 2 ounce Lowfat cream cheese
- 2 tsp Lemon juice
- 4 Tbsp. Ice water, up to 5Tbs
Directions
- Preheat the oven to 425F.
- In a large bowl, combine the flour and salt. Cut in the shortening and cream cheese till the mix resembles coarse crumbs.
- In a c., combine the lemon juice with 2 Tbsp. of the ice water.
- Sprinkle over the crumbs and mix till the crumbs are moistened. Fold in the remaining ice water, l Tbsp. at a time, till the crumbs resemble the texture of cottage cheese and can he pressed into a hard ball. Gather the mix into a ball and press into a thick disk. Cover and chill for 15 to 30 min before rolling out.
- For a 9" single-crust pie, roll the dough out to a 12 " circle. Gently lay the dough in a 9 " no-stick pie pan. Firmly press the dough against the bottom and sides of the pan. Fold the edges under and crimp to create a rim.
- Using a fork, pierce the bottom of the crust all over to prevent it from puffing up during baking. Bake for 10 to 12 min, or possibly till lightly browned. Remove from the oven and cold on a wire rack.
- Makes one 9 pie crust; 8 servings.
- TIPS* For an unbaked crust, omit the baking step. Tightly wrap the crust in plastic and chill till ready to use.
- Recipe may be doubled.
- Sufficient for an e" single-crust with pastry cut-outs or possibly lattice top crust.
- Set aside 1/2 c. for the top strips. Roll out a 10" circle.
- WHOLE WHEAT VARIATION: Use all-purpose*pastry* flour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 8 servings | |
| Calories 156 | |
| Calories from Fat 68 | 44% |
| Total Fat 7.71g | 10% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 2.14g | |
| Cholesterol 4mg | 1% |
| Sodium 107mg | 4% |
| Potassium 44mg | 1% |
| Total Carbs 18.57g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.51g | 0% |
| Protein 2.98g | 5% |
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