Source: dLife

A tasty pie crust easily made with cream cheese and butter-flavored vegetable shortening.

Servings

1.5 cup white all purpose flour
0.5 tsp salt
0.25 cup Shortening, vegetable, butter flavor , cold
0.25 cup low fat cream cheese , cold
2 tsp fresh lemon juice
0.25 cup cold water , iced

1 Using a large bowl, combine the flour and salt. With a pastry blender or fork, quickly stir in the shortening and cream cheese until the mixture resembles coarse meal.
2 In a cup, combine the lemon juice and 2 tablespoons of ice water. Mix into the dough until moist. Mix in just enough remaining ice water so that the dough can be shaped into a ball. Gather the dough into a ball and flatten it into a disk in the bowl. Cover and refrigerate for 1 hour, or up to 8 hours.
3 Preheat the oven to 400 degrees F.
4 Roll the dough between sheets of lightly floured waxed or parchment paper into a 12-inch circle. Remove the top sheet and carefully invert the dough into the center of a 9-inch pie pan. Remove the remaining sheet of paper and carefully fit the dough into the pan without stretching it.
5 Crimp the edges with your fingers or a fork and prick the bottom of the crust with a fork to prevent bubbling.
6 Line the inside of the crust with heavy foil. Bake on a baking sheet for 7 minutes.
7 Remove the foil and bake until lightly golden, about 7 minutes more. Cool on a rack.

To make a nut crust, stir 2 tablespoons finely ground almonds or walnuts into the flour and salt.