Pie Crust Recipes

This pie crust has a crunchy addition: pepitas, or shelled pumpkin seeds. They add a nice nutty flavor.

A delicious homemade pie, this recipe only makes enough dough for a bottom crust, I don't add a top layer to my pies in order to keep the calories & the carbs at a reasonable level. Since there is no top layer of pie crust I usually add some fresh raspberries for visual appeal.

This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving

This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!

I love apple pie, deep dish apple pie, Dutch Apple pie and apple sauce, but none of the store bought items fit in my diet. So, I made a combination of all of them only without the sugar, starch or fat. I love my apples this way and have already shared the receipt with many friends. The picture shows the apple mixture on top of Eggo Waffles and fat free cream cheese, My favorite Sunday Brunch.

Homemade graham cracker crust. Easy to make. This recipe is for a 9.5 inch pie pan.

Makes 2 pie crusts. Calculate 2 servings if using in a double pie crust recipe like apple or blueberry pie. If you only need one, wrap the other half in plastic wrap and aluminum foil and freeze for later.

My "QUICK" Berry Pie.

Great healthier version of chicken pot pie

USE PARCHMENT PAPER - please lol

The purpose of a pastry shell was mainly to serve as a baking dish, storage container, and serving vessel, and these are often too hard to actually eat. For hundreds of years, it was the only form of baking container used, meaning everything was a pie.

The first pies, called "coffins" or "coffyns" (the word actually meant a basket or box) were savory meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry (not tops or lids) were known as "traps." These pies held assorted meats and sauce components and were baked more like a modern casserole with no pan (the crust itself was the pan, its pastry tough and inedible). These crust were often made several inches thick to withstand many hours of baking.

this is so simple even a beginner could mess this recipe up, only 4 ingredients.
CAUTION!!!! VERRY FATTENING!!!!!

This is not my recipe, but I needed to enter it for my use. Please enjoy and make it your own!

Here's a recipe for a honey-sweetened, gluten-free pumpkin pie!!! 100% DELICIOUS!

Makes Two Crusts

I use this when making quiche

This is a lighter version of a pumpkin pie with a graham cracker crust. This recipe overestimates the calories by a bit. I usually have filling left over after filling my pie. I usually put it in a baking dish and bake it with the pie.

This pumpkin pie is a favorite at Thanksgiving. The crust is easy (besides the rolling part) and the almond flour really gives it a great flavor.

Delicious low calorie pumpkin pie

Low cal. low fat

Apples, crust, a bit of sugar, starch & cinnamon

Ice Cream, Cherries, Pie Crust

1 can whole, and one can fat free milk

No Grain, No Dairy, & No Added Sugar