Lower Fat Pie Crust Recipes

FAT FREE PIE CRUST

Steps:

• Preheat oven to 475°F.
• Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not over-work the dough.
• Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
• Spray pan with a non-fat cooking spray and Arrange crust in pan. Cut off the edges that hang over.
• Prick the bottom with a fork and brush over with a little bit of beaten egg white. Bake 10 minutes or until golden brown. Cool before adding filling.
• It's probably a good idea to prebake it before using it in almost any recipe.
• Note: If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350°F for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove foil for the last five minutes.

LOWER FAT PIE CRUST

Steps:

• Mix the flour and salt in a large bowl.
• Cut in the shortening until it is distributed evenly.
• Add the applesauce and mix until blended evenly.
• Stir in the water or juice with a fork until the dough starts to stick together, but is not sticky.
• Work the dough into a ball, then turn onto a floured board and roll out as needed.
• If the dough keeps springing back when rolled, let it rest for 10 minutes, then proceed.

LIGHT AND FLAKY LOW-FAT PIE CRUST

Steps:

• In medium bowl, mix together flour and salt. Make small well in center of flour; add oil. Lightly mix with fingertips, fork or food processor until dough is like cornmeal. Do not overmix. Add egg white and vinegar; mix just until incorporated. With fingertips, form dough into ball. If still crumbly, add ice water, 1 tablespoon at a time, until dough is slightly sticky and holds together. Form into flattened circle about 1/2-inch thick. Wrap tightly in plastic wrap; refrigerate for 20 minutes. Working on lightly floured table or countertop, roll dough into 11-inch circle. Fold in half and drape over 9-inch pie pan. Unfold, being careful not to stretch or tear. Trim excess dough, leaving 1/2-inch overhang. Flute edges. Yield: 1 crust. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - [email protected]

LOW-FAT ALL-PURPOSE PIE CRUST

Steps:

• In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.
• With machine running, add low-fat buttermilk until dough just holds together.
• Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).

HEALTHIER PIE CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9 inch pie pan.
• Bake in preheated oven for 12 minutes, until lightly browned.

LOW-CARB PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
• Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.