Low Fat All Purpose Pie Crust Food

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).

HEALTHIER PIE CRUST

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.

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.

BEST ALL-PURPOSE PIE CRUST

Steps:

• To make by hand, combine the flour, salt, and sugar, if using, in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
• On a floured surface, gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Lift the dough into the pan. Fold the edges under and crimp with your fingers or a fork.
• To make in a food processor, cut the butter into 1inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist enough to hold together.
• When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above.

LOW-CARB PIE CRUST

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.