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1 1/2 c All-purpose flour
1/4 ts Salt
4 tb Vegetable shortening
2 oz Lowfat cream cheese
2 ts Lemon juice
4 tb Ice water; up to 5Tbs
Preheat the oven to 425F.
In a large bowl, combine the flour and salt. Cut in the shortening and
cream cheese until the mixture resembles coarse crumbs.
In a cup, combine the lemon juice with 2 tablespoons of the ice water.
Sprinkle over the crumbs and mix until the crumbs are moistened. Mix in the
remaining ice water, l tablespoon at a time, until the crumbs resemble the
texture of cottage cheese and can he pressed into a firm ball. Gather the
mixture into a ball and press into a thick disk. Cover and refrigerate for
15 to 30 minutes 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 form 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 minutes, or until lightly
browned. Remove from the oven and cool on a wire rack.
Makes one 9 pie crust; 8 servings. Per serving: 156 calories, 7.5 g. fat
(44% of calories), 3.2 g. protein, 18.5 g. carbohydrates, 0.6 g. dietary
fiber, 2.5 mg. cholesterol, 107 mg. sodium.
TIPS * For an unbaked crust, omit the baking step. Tightly wrap the crust
in plastic and refrigerate until ready to use.
Recipe may be doubled.
Enough for an e” single-crust with pastry cut-outs or lattice top crust.
Set aside 1/2 cup for the top strips. Roll out a 10″ circle.
WHOLE WHEAT VARIATION: Use all-purpose *pastry* flour.
Yields
8 Servings
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