There are 2 types of people in the world- those who make FAB crusts and the rest of us.  This is my FAV pie-guy’s recipe made with no cholesterol.  Now look, Darlings, you cannot have a fat free pie crust.  But, I make this for the holidays and realize that to keep my girlish figure I have to choose between a FAB piece of pie or another martini.  


Serving Size: 2 pie crusts

Take shortening and margarine out of the freezer, yes freezer.  Let thaw while gathering everything else.

Cut shortening and margarine into 1/2 inch slices.  This should be difficult because they will be hard.  If they are not, put them back in the freezer for 10 minutes.

Put the flours, sweetener and salt in a food processor.  Processed for 4-5 seconds. 

Put fats into flour quickly.  Keeping everything cold is essential for a good crust.  Pulse 10-15 times creating pearls of flour.  You do not want to run the processor and turn into mush.  Add a little water and pulse again a few times.  Add a little more water.  Repeat. Do this quickly to keep the cold temperature and to control when the flour becomes a dough.  You only want to pulse until there are small dough balls forming in the processor.

Scoop the dough balls out of the processor and form into 2 equal flat disks.  Touch the dough as little as possible.  Wrap in wax paper and chill for at least 30 minutes.

When you are ready to use, let the dough warm up for 5 minutes.  Roll out on a floured surface, flipping the dough a few times to be sure it doesn't stick to your surface and you can put it in pan.  The crust should be 1/8 inch.  If it is NOT cold, put it into the fridge for 15 minutes.  

Bake according to your pie recipe.

Copyright Marty Davey, 2013.  All rights reserved.

What you'll need

  • large bowl
  • spatula
  • food processor
  • 2 pie pans
  • rolling pin
  • pastry cutter
  • measuring cups & spoons
  • knife


  • 2 cups unbleached flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup vegetable shortening
  • 1/2 cup non-dairy margarine
  • 1 teaspoon organic sugar
  • 1/2 teaspoon fine salt
  • 1/3 cup ice water