Basic Pie Shell (Lo Calorie]

This pie crust uses about half the shortening of a standard recipe, which cuts the fat without sacrificing flakiness. The key is keeping everything cold. Chilled shortening cut into sifted flour creates those tiny fat pockets that puff into flaky layers during baking. If the shortening gets warm and melts into the flour before baking, you end up with a tough, dense crust.

Cut the shortening into the flour and salt until the mixture looks like fine crumbs. You can do this by hand with a pastry cutter or pulse it in a food processor. Add ice-cold water one tablespoon at a time, and stop as soon as the dough comes together into a ball. Too much water makes the crust chewy instead of tender.

That one-hour chill after wrapping in plastic isn’t just about convenience. It relaxes the gluten so the dough rolls out smoothly without springing back, and it re-firms the shortening so those flaky layers stay intact.

Kitchen Tips

• Use ice-cold water, not room temperature. Cold water prevents the shortening from softening during mixing.
• Don’t overwork the dough. Mix until it just holds together. Visible streaks of shortening in the dough are a good sign.
• Roll from the center outward, rotating the dough a quarter turn between rolls. This keeps it circular and even.
• For a pre-baked shell, prick the bottom with a fork to prevent bubbling, or use pie weights.

Variations

• Replace half the all-purpose flour with whole wheat flour for a nuttier, more rustic crust.
• Add a teaspoon of sugar to the dough for sweet pies like pumpkin or fruit.