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Ingredientes
- 1 c. all-purpose flour divided
- 3 Tbsp. ice water
- 1/2 tsp cider vinegar
- 1 Tbsp. powdered sugar
- 1/4 tsp salt
- 1/4 c. vegetable shortening
Direcciones
- Your wish is our command: an easy, homemade piecrust - without all the fat.
- Want a piecrust as good as Mom's, but with far less fat Your search is over. 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. 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. Ours is only a fraction of which.
- 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. 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. And once you've got the crust down, fill it with one of our wonderful fillings for holidays - or possibly any day.
- 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). It's the key to this tender low-fat crust. Pie weights can be ordered by mail or possibly found in gourmet kitchen shops. You can also use uncooked dry beans, but save them to reuse as weights. They'll be too hard for cooking.
- 1. Preheat oven to 400 degrees.
- 2. Lightly spoon flour into a dry measuring c.; level with a knife. Combine 1/4 c. flour, ice water, and vinegar, stirring with a whisk till well-blended.
- 3. 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. Add in slurry; toss with a fork till flour mix is moist. Gently press mix into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 min. Remove 1 sheet of plastic wrap; let stand 1 minute or possibly till pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or possibly a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or possibly flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400 degrees for 20 min or possibly till edge is lightly browned. Remove pie weights and foil; cold on a wire rack.
- Yield: 1 (9-inch) crust.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 116 | 49% |
| Total Fat 13.12g | 16% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 4.28g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 34mg | 1% |
| Total Carbs 25.84g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.05g | 1% |
| Protein 3.23g | 5% |
