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Pie Crust - Smart Balance Recipe

Recipe courtesy of Smart Balance

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together. Pan size: pie crust for a single or a double 9 inch round baking dish Temp: 425°F degrees Baking time: 12 minutes

PIE CRUST - smart balance recipe
Single Pie Crust Recipe

1 1/4 cup all-purpose flour
2 teaspoons sugar or 2 teaspoons splenda sugar substitute
1/4 teaspoon salt
1/3 cup Smart Balance Vegetable Shortening
3 1/2 tablespoons ice water

1. In a mixing bowl, combine flour, sugar and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse meal.

2. Sprinkle mixture with ice water, 1 tablespoon at a time, tossing with a fork until moist and crumbly. Transfer mixture onto lightly floured wax paper or plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle.

3. Place in freezer for 5 minutes or until plastic wrap can be removed easily. Remove bottom sheet of plastic wrap and fit dough into 9-inch pie pan. Remove top sheet of plastic wrap. Fold under edges of crust and flute with fingers or fork.
Bake as pie recipe directs.

For baked pie crust

Prick generously with fork along bottom and sides. Bake at 425° for 10 to 12 minutes or until golden brown.

For 2 pie crusts

Double ingredients and prepare as directed. Unbaked crusts may be frozen or kept covered in refrigerator for up to 2 days.

Per serving of crust: 148 calories, 8 grams fat, 3 grams saturated fat, 2.4 grams monounsaturated fat, 2.4 grams polyunsaturated fat, 0 cholesterol, 73 mg. sodium, 1 gram fiber