HEALTHY PIE CRUST
Learn how to make an easy and healthy pie crust that uses no oil or butter. This naturally vegan and oil-free pie crust is really easy to handle. It won't melt when you're working with it and won't shrink when you bake it. Use it to make sweet or savoury pies with cooked or no-cook fillings, tarts, quiches and galettes.
Provided by Melanie McDonald
Categories Baked Goods
Time 30m
Number Of Ingredients 5
Steps:
- To a bowl, add the almond flour, all purpose flour and salt. Whisk them together to combine.
- Gradually add the milk, stirring as you go. You might not need it all. You might need a tiny bit more. It varies a little everytime. Once it starts looking clumpy, get a clean hand in there and feel it. You need to use just enough milk so the dough holds its shape when you squeeze it together in your hand, feels supple and will be easily rollable. Bring the dough together into a ball.
- At this stage you can either roll out the pastry with a rolling pin or just press it into your dish or pan with your hands. Unlike regular pastry dough, because there is no solid fat in this recipe, it doesn't matter if you handle it a lot.
- If rolling it out, transfer to a clean, well-floured surface. If you have a silicone baking mat they work really well for rolling pastry dough out on.
- Roll it out to 2 or 3 inches larger than your pie/quiche/tart dish. Sprinkle with flour as needed to stop any sticking.
- Lift carefully by partially rolling the rolled out pastry around the rolling pin, and gently lower into the dish. Press into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.
- Prick all over the bottom of the crust with a fork
Nutrition Facts : ServingSize 1 serving (⅛ of the crust), Calories 146 kcal, Carbohydrate 13 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 150 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g
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
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.
SKINNY TRIPLE CHOCOLATE PIE
58% less sat fat • 33% less calories than the original recipe. A luscious dessert for just 160 calories per serving!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 10
Number Of Ingredients 8
Steps:
- In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.
- Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 15 seconds; stir. Microwave on 100% power (high) for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4 to 24 hours or until set.
- Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g
LOW-FAT PUMPKIN PIE
You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.
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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