Skinny Piecrust

Rating: 1.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

Makes one single piecrust. 429 calories (single 8" piecrust). Double recipe for double-crust pie.

By Ruth

Gallery

Recipe Summary

Servings:
8
Yield:
1 -8 inch single piecrust
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Important: have diet margarine at room temperature. Sift flour, salt, and baking powder together in a deep bowl. Add margarine all at once. Cut in with fork or pastry blender and continue mixing until no pastry sticks to the sides of the bowl. Shape into a ball and wrap in wax paper. Refrigerate until thoroughly chilled (one hour or more).

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Nutrition Facts

Per Serving:
82 calories; protein 0.8g; carbohydrates 6g; fat 5.4g; sodium 226.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful critical review

JENNIFER79
Rating: 1 stars
11/15/2003
I used Becel reduced fat margarine and this pie crust turned out really awful! Maybe try another brand? It was very easy to roll out and baked nicely. The end result was very brittle and overly salty. Not that I expected a miracle "skinny" piecrust... Good thing I had a back-up Tenderflake in the freezer. Read More
Helpful
(25)
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
JENNIFER79
Rating: 1 stars
11/15/2003
I used Becel reduced fat margarine and this pie crust turned out really awful! Maybe try another brand? It was very easy to roll out and baked nicely. The end result was very brittle and overly salty. Not that I expected a miracle "skinny" piecrust... Good thing I had a back-up Tenderflake in the freezer. Read More
Helpful
(25)
Bella
Rating: 1 stars
02/27/2012
The crust was more like a paste when uncooked. I had to add a bunch of extra flour to make it not liquidey.. After baking it just crumbled.. Didn't work out well at all.. I'll stick with a regular pie crust recipe next time. Thanks anyways.. Read More
Helpful
(2)
pomplemousse
Rating: 3 stars
10/28/2013
I didn't soften the margarine and it worked perfectly fine. I guess the ratio of margarine to flour makes up for that...sort of. When I tried as directed I got very little crust--it was more like floured margarine. I added another 1/2 to 3/4 cup flour to make it workable. Then it came together easily. Although I probably could have refrigerated it I chose to just roll it out...which it was a tad difficult to work with but not impossible. With added flour this seemed to work out okay but I'm still puzzled by the recipe. It is a tad salty--if you use salted margarine you probably don't need the salt at all. This worked for what I wanted it for and I figured this recipe deserved another chance but I had to make enough changes that I think it wouldn't really work as written. Thanks for the recipe! Read More
Helpful
(2)
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westoncorliss
Rating: 1 stars
09/20/2014
Not enough flour. Makes for a really small crust. Read More
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