1 piecrust (8 servings)

How to Make It

Step 1

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.

Step 2

Make a well in center of flour mixture. Combine butter and boiling water. Pour butter mixture into center of well. Gently draw flour mixture into butter mixture until moist clumps form. Press dough into a 4-inch circle. Cover, and chill 30 minutes.

Step 3

Slightly overlap 2 sheets of plastic wrap. Unwrap dough; place on plastic. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough into a 13-inch circle.

Step 4

Chive Piecrust variation:

Step 5

Prepare All-Purpose Light Piecrust, omitting sugar. Add 2 tablespoons minced fresh chives to flour mixture.

Step 6

1 piecrust (8 servings)

Step 7

Nutritional analysis of Chive Piecrust is per serving: CALORIES 125; FAT 7g (sat 8g, mono 1g, poly 7g); PROTEIN 9g; CARB 6g; FIBER 1g; CHOL 5mg; IRON 9mg; SODIUM 147mg; CALC 15mg

Step 8

Note: Nutritional analysis of All-Purpose Light Piecrust is for entire piecrust.

Ratings & Reviews

DogLover2213's Review

August 21, 2012

Quinnetts's Review

October 23, 2010
This is by far the best light piecrust recipe out there...and it's not difficult to roll out.

shelleyj's Review

September 21, 2010
great crust!!!!! we only use crust on top of our pies...so I cut small circles to fit my small pie bakers...and froze the remaining circles for later...

ShrinkingSweets's Review

November 28, 2009
This was such a good crust and very easy to make. Even my mother liked it. I won't go back to store bought crusts again!!

cherryhill19's Review

November 19, 2009
This is wonderful. I tried this today because most of the piecrust recipes I've read (and tried) say to chill everything, drops of water, you know the drill...this says to use a specfic amount of water, and boiling water & melted butter at that! But it works, it rolls out, and tastes great. The crust is very delicate once baked - flaky! I followed the recipe exactly (I did use kosher salt instead of table salt, so that is a change of sorts). I did weigh my flour - I think that might be a key here - so thanks for the directions with weight. Anyway, MMMMM! Good! Excellent. Thank you Cooking Light! And the eaters in my house thank you, too. I will be making this again for my Thanksgiving pies.