The key to a flaky pie crust is fat. But you can make a tender flaky pie crust that's light by following these guidelines:

• Replace some of the butter in your crust recipe with canola oil. A higher ratio of oil to butter can result in a tender pie crust with less saturated fat and cholesterol.

• Set the dough in the freezer for a short period before rolling it. This will help produce a flaky crust by making the dough firm but pliable enough to roll.

• Avoid stretching the dough too much when rolling it. Doing so could make the dough tough. Use as little extra flour as possible when rolling the dough.

• After fluting the pie's edges, set the pie pan in the refrigerator to chill the dough before baking.