How to Make Light Pie Crust

Ingredients

• 1 cup all-purpose flour, plus more for sprinkling
• 1 teaspoon apple cider vinegar
• ½ cup ice water, plus more as needed
• 1 cup whole-wheat pastry flour
• 3 tablespoons stevia granulated sweetener
• 1 teaspoon salt
• 7 tablespoons butter-flavored or plain nonhydrogenated vegetable shortening

1. In a small bowl, whisk together ¼ cup of the all-purpose flour, the vinegar, and ice water. In a large bowl, combine the remaining ¾ cup of flour, the whole-wheat flour, stevia, and salt. Cut in the shortening, using a pastry cutter or 2 dinner knives, until the mixture resembles coarse cornmeal. Gradually stir in the vinegar mixture 3 tablespoons at a time, mixing gently until just blended. Add more water as needed until the dough forms a sticky ball and no excess flour remains in the bottom of the bowl.
2. On a lightly floured work surface, divide the dough in half. Press the halves into disks with the palm of your hand. Cover in plastic wrap and refrigerate for 1 hour. This allows the dough to become less resistant to rolling and for the shortening to become firmer, making the dough easier to handle.
3. Lightly spray a 9-inch pie pan with butter-flavored cooking spray. Remove one disk of dough from the refrigerator. Roll the dough out on a lightly floured work surface into an 11- or 12-inch round, turning the dough and sprinkling the work surface with additional flour as needed to keep it from sticking.
4. Roll the dough onto the rolling pin to transfer to the pie pan. Unroll the pie dough, starting at one side of the pie pan. Fit into the prepared pan. Tuck the excess pastry under and press the edges lightly with a fork, or pinch to crimp, as desired.