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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Homemade Pie Crust

Source: dLife

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	156.9

Total Carbs	18.5 g

Dietary Fiber	0.6 g

Sugars	0.1 g

Total Fat	7.4 g

Saturated Fat	2.3 g

Unsaturated Fat	1.6 g

Potassium	39.0 mg

Protein	3.2 g

Sodium	168.0 mg

Dietary Exchanges 7.4 Fat, 0.0 Fruits, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup white all purpose flour 0.5
0 1/2 tsp salt 0.25
0 1/4 cup Shortening, vegetable, butter flavor 0.25
0 1/4 cup low fat cream cheese 2.0
2 tsp fresh lemon juice 0.25
0 1/4 cup cold water

Directions

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.
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.
Preheat the oven to 400 degrees F.
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.
Crimp the edges with your fingers or a fork and prick the bottom of the crust with a fork to prevent bubbling.
Line the inside of the crust with heavy foil. Bake on a baking sheet for 7 minutes.
Remove the foil and bake until lightly golden, about 7 minutes more. Cool on a rack.