Food recipes
Lighter Pie Crust from Cooking Light Magazine
Lighter Pie Crust from Cooking Light Magazine Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic vinegar, cider sugars, powdered salt, table shortening, vegetable, household, composite Di...
Lighter Pie Crust from Cooking Light Magazine
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
vinegar, cider
sugars, powdered
salt, table
shortening, vegetable, household, composite
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
vinegar, cider
sugars, powdered
salt, table
shortening, vegetable, household, composite
Directions:
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.