Lower Fat Pie Crust Recipes

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).

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.