The secret of this Weight Watchers pie crust recipe is to work quickly, keep it cold and let it rest to relax the gluten before rolling it out. To achieve the best pastry crust, make the crust and refrigerate it for about 24 hours before baking.
In a large bowl, combine the sugar, salt and flour. Using two knives or a pastry blender, cut the butter and shortening into the flour until the mixture resembles course crumbs.
Stir in the vinegar and then the water (1 tablespoon at a time), until the dough begins to form.
Press the dough together and shape into a disk.
Wrap the dough with plastic wrap and refrigerate for at least 1 hour.
On a floured surface, roll out the dough to a 12-13-inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim.
Freeze for about 20 minutes.
Prick the bottom of the dough with a fork.
How many Weight Watchers points in basic pie crust recipe?
WW points: 3
WW points plus: 3
Nutritional information for one serving:
Calories: 114
Total fat: 6 g
Sodium: 37 mg
Total carbs: 13 g
Dietary fiber: 0 g
Protein: 2 g
What is the best way to store this WW pie crust?
Refrigerating Pie Pastry Crust:
Wrap Tightly: After making your pie pastry dough, shape it into a disk (if you’re planning to roll it out for a pie base) or a ball. Wrap it tightly in plastic wrap. This helps prevent the dough from drying out and absorbing odors from the fridge.
Refrigeration Duration: Stored like this, the pie pastry crust can last in the refrigerator for up to 3 days. If you don’t plan to use it within this time frame, freezing is a better option.
Freezing Pie Pastry Crust:
Preparation for Freezing: Wrap the dough disk or ball first in plastic wrap and then in a layer of aluminum foil, or place it in a freezer bag. This double layer of protection helps prevent freezer burn and also protects the dough from absorbing any odors from the freezer.
Freezing Duration: Properly wrapped pie pastry crust can be stored in the freezer for up to 3 months without significant loss of quality.
Thawing: When you’re ready to use your frozen pie pastry crust, transfer it from the freezer to the refrigerator and let it thaw overnight. For quicker thawing, you can leave it on the countertop for a few hours, but be cautious not to leave it out too long, especially in warm environments, as this can affect the texture of the dough.
Additional Tips:
Label and Date: Whether refrigerating or freezing, it’s a good idea to label the dough with the type and date it was made, so you can keep track of how long it’s been stored.
Consider Freezing Rolled Out: If you want to save time later, you can roll out the dough and place it in a pie tin before freezing. Just wrap the tin and dough tightly in plastic wrap and then in foil. This way, you can go straight from freezer to oven, adding a few minutes to the baking time.
By following these storage methods, you can ensure that your pie pastry crust remains fresh and ready for your next baking project.
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