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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 217.8
  • Total Fat: 11.6 g
  • Cholesterol: 6.6 mg
  • Sodium: 23.0 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Low-Fat Pie Crust - Serving for Double Crust calories by ingredient
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Low-Fat Pie Crust - Serving for Double Crust

Submitted by: LINNIEBETH

Introduction

This is a recipe that I adapted from Allrecipes. This crust uses vinegar that enhances the flakiness of the crust, but does not make it "sour". If you are making a single crust pie- divide the nutritional values by half. Be sure to check out the Optional ingredients which make this crust very rich tasting. This is a recipe that I adapted from Allrecipes. This crust uses vinegar that enhances the flakiness of the crust, but does not make it "sour". If you are making a single crust pie- divide the nutritional values by half. Be sure to check out the Optional ingredients which make this crust very rich tasting.
Number of Servings: 8

Ingredients

    2 C All-Purpose Flour ( optional use 1/2 whole wheat flour)
    1 tsp vinegar (white or cider)
    1/2 C Ice Water, or as needed.
    1 - 2 TBS Splenda ( 1 TBS for regular crust)
    7 TBS Shortening ( Option is 1/2 regular 1/2 Butter Flavor)
    1 tsp Butter Buds - Optional
    Salt - Pinch
    2 +/- TBS Milk to brush on a Top Crust

Directions

Lightly spray a 9-Inch pie pan with cooking spray, Set aside.

Make a slurry with 1/4 C of the flour, vinegar and 1/2 C Ice Water, whisk together in small bowl. Mix well.

Combine remaining flour, Splenda, Salt and Butter Buds(if using the Buds) in medium mixing bowl.

Cut in your shortening(s) until if resembles coarse meal. Add slurry. Mix with spoon or fork until just blended. Do no over work. Use more ice water if needed, but only till it will form a ball.

Cover or wrap with plastic wrap and chill for at least an hour. This allows the moisture to absorb and the dough to become less resistant to rolling.

Preheat oven to 375 F.

Divide into two balls and roll out on lightly floured surface. Use just enough flour to prevent sticking.
Make your double crust pie- or two single crusts.

Brush top crust with milk .

Bake at 375 F 50-60 minutes for filled pie- or until crust is browned and filling is bubbling. For pie shells, bake until golden brown.





Number of Servings: 8

Recipe submitted by SparkPeople user LINNIEBETH.






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