Learn our sneaky tricks for rolling dough out flawlessly and constructing the perfect crust.
Make Your Own Pie Crust
Store-bought pie dough is undeniably convenient, but there’s satisfaction in making your own. This one comes together so easily you can make several at a time, and then stick the crusts in the freezer. Vodka adds moisture to the dough without the need for added fat. The alcohol bakes off in the oven.
Baking a crust from scratch that's lower in calories and saturated fat while still having a wonderful buttery taste and flaky texture is a tall order. But we've found a way to deliver just that—here's your step-by-step guide.
Find more delicious recipes and how-tos in our cookbook Cooking Light's The Good Pantry: Homemade Foods & Mixes Lower in Sugar, Salt & Fat.