Low Calorie Pie Crust

1 cup all-purpose flour divided
3 tbl ice water
1/2 tsp cider vinegar
1 tbl powdered sugar
1/4 tsp salt
1/4 cup vegetable shortening

Preheat oven to 400 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended.

Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.

Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.

Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan.

Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively.

Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400 degrees for 20 minutes or until edge is lightly browned.

Remove pie weights and foil; cool on a wire rack.
Yield: 1 (9-inch) crust.