Basic Pie Crust

Ingredients:

• 1 cup all-purpose flour
• 2 tsp granulated sugar
• 1/8 tsp salt
• 2 tbsp cold unsalted butter, diced
• 2 tbsp cold vegetable shortening
• 1 tsp cider vinegar
• 3-3 1/2 tbsp ice water

Makes 8 Servings

1. In a large bowl, combine the flour, sugar and salt. With a pastry blender or two knives, cut the butter or shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and then the water, 1 tablespoon at a time, until the dough begins to form. Press the dough together and shape into a disk. Wrap with plastic wrap and refrigerate at least 1 hour.
2. On a floured surface, roll out the dough to a 12-13-inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes. Prick the bottom with a fork.
3. For a prebaked crust: Preheat the oven to 400 F. Line crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.

WW POINTS VALUE: 3 pts (1/8 of pie crust)

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love pie from time to time? This was my first time making a pie crust from scratch and it was not bad. The secret to making a good pastry crust is to keep it cold, work quickly and to let it rest to relax the gluten before rolling it out. If you don't have time to make a pie crust from scratch, go to your grocer's freezer and get one of the brand name pie crusts instead.