Low fat pie crust recipe needed

[electrons]

Does anyone have or know where I may get a recipe for a low fat pie crust? I thought CL had a few in an issue in 1999. Thanks!

[Stacey Strawn]

Here's one we used a couple of years ago with much success...hope it helps-

Pastry Crust November 1998

SOURCE: Cooking Light YEAR: 1998 ISSUE: November PAGE: 108

1 cup all-purpose flour, divided
3 tablespoons ice water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening

INSTRUCTIONS:
A slurry is a mixture of flour and liquid (water and vinegar in this recipe). It's the key to this tender low-fat crust. Pie weights can be ordered by mail or found in gourmet kitchen shops. You can also use uncooked dried beans, but save them to reuse as weights. They'll be too hard for cooking.

1. Preheat oven to 400 degrees.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended.

3. Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough
against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie
weights on foil. Bake at 400 degrees for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
1 (9-inch) crust.