For Thanksgiving, I was in charge of desserts – aside from Taylor’s adorable Pilgrim’s Hat Cookies, of course. Pie is the traditional dessert for the holidays, but, like usual, I was short on time. I didn’t want to resort to a store-bought pie crust – homemade ones are just so much more fun! So I was thrilled when I came across the recipe for the All-Purpose Light Piecrust on myrecipes.com. It’s easy to make, lower in fat and calories than other pie crusts, and tastes delicious!
Just in time for Christmas, I’d like to share it with you!
5 ounces all-purpose flour (about 1 1/4 cups)
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup vegetable shortening
4 tablespoons unsalted butter, melted
1/4 cup boiling water
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a bowl.
Now fill with your favorite pie recipe! At Thanksgiving, I made the Spiced Pumpkin Chiffon Pie, which people raved was the best pumpkin pie they’d ever had. I think that’s because it’s a very light, fluffy pumpkin pie – not the dense stuff we grew up on. Another recipe I recommend is the Gingery Cranberry-Pear Pie with Oatmeal Streusel. When I made this one, I substituted 2 Granny Smith apples, 2 Pink Lady apples, and 2 Fuji apples for the pears. Thanks to myrecipes.com for such great recipes!