Was POINTS® value of | 5
Now POINTS® value of |  2
Servings | 8
Preparation Time | 10 min
Cooking Time | 30 min
Level of Difficulty | Moderate

Our renovated crust works with any filling. If you need an uncooked crust, eliminate the cooking step and fill and bake as directed in your recipe.

1 cup all-purpose flour, plus extra for rolling out dough
1 Tbsp sugar
3 Tbsp reduced-calorie margarine, chilled and cut up
2 Tbsp water, or 3 Tbsp (depending on dough)

Instructions


1. Preheat oven to 400ºF.
2. Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
3. Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
4. Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.





Chef Tips

We renovated the piecrust by:

* Using reduced-calorie margarine instead of butter or shortening, and cutting back on the amount.
* Making a thinner crust (you don’t need a thicker one, and the flavor is virtually the same).