LOW-FAT ALL-PURPOSE PIE CRUST
This pie crust recipe works well with almost any type of filling. Try it with this Veggie Goat Cheese Tart from Jenny Park, a member of the L.A. Ladies' Choir and owner of Trails Cafe in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 6
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).
Nutrition Facts : Calories 133 g, Cholesterol 16 g, Fat 6 g, Fiber 1 g, Protein 3 g, Sodium 107 g
HEALTHIER PIE CRUST
Has oats and coconut; tastes great with cherry filling.
Provided by sal
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 17m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 15.3 g, Fat 8.1 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 7.4 mg, Sugar 1 g
FAT FREE PIE CRUST
This is the best fat-free pie crust that I have used so far. It is tender, light and has a great flavor.
Provided by Katie 7
Categories Dessert
Time 30m
Yield 1 crust
Number Of Ingredients 4
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.
LOW-CARB PIE CRUST
This pie crust is low carb, keto, and tastes like pecan pie by itself. Fill with filling and bake or cool as needed.
Provided by Drew Johnson
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 18.4 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 0.8 mg, Sugar 0.7 g
CHICKEN POT PIE - NO CHOLESTEROL & EXTREMELY LOW IN FAT &
Using TVP chunks you can find at any health food store, skim or non-dairy milk, no crisco / shortening, you can make a really healthy chicken pot pie. And it's definitely a quick meal from start to finish, including making the pie crusts. Hope you enjoy
Provided by Chef C.S.
Categories Pot Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C.).
- In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
- In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
- While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
- Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
- Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
- Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
- Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 104.3, Fat 4, SaturatedFat 1.1, Cholesterol 2.9, Sodium 496.1, Carbohydrate 12.6, Fiber 1.8, Sugar 2.4, Protein 4.6
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