Lighter Pie Crust from Cooking Light Magazine
Discover a guilt-free way to enjoy your favorite pies with the Lighter Pie Crust from Cooking Light Magazine. This healthier take on a classic pastry uses a smart blend of chilled butter and canola oil to deliver a tender, flaky crust with less saturated fat. With just six simple ingredients—flour, sugar, salt, butter, oil, and ice water—this recipe is as straightforward as it is satisfying. The easy preparation process, including a quick chill period to ensure optimal texture, makes this crust perfect for both beginner and seasoned bakers. Ready in just 20 minutes of hands-on prep time, it’s the ideal base for showcasing seasonal fruit pies, creamy custards, or savory quiches. Try this lightened-up pie crust to balance indulgence and wellness with every delicious slice!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 teaspoons sugar
- 0.25 teaspoons salt
- 3 tablespoons chilled butter, cut into small pieces
- 2 tablespoons chilled canola oil
- 3 tablespoons ice water
Instructions
In a medium bowl, combine the all-purpose flour, sugar, and salt. Stir to evenly distribute.
Add the chilled butter pieces to the flour mixture. Use a pastry blender or two forks to cut the butter into the mixture until it resembles coarse crumbs.
Drizzle the chilled canola oil over the mixture, tossing lightly with a fork to combine.
Gradually add ice water, 1 tablespoon at a time, tossing with a fork after each addition. Stop adding water when the dough begins to come together but is not sticky.
Turn the dough out onto a lightly floured surface, and gently shape it into a disk. Be careful not to overwork the dough to keep it tender.
Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour before rolling.
When ready to use, roll out the dough on a lightly floured surface to the desired size and shape for your pie dish.
Use this lighter pie crust as a base for your favorite pie recipe. Enjoy!
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 30 mg | 2% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
