Low Fodmap Pat In Cereal Pie Crust Food

LOW FODMAP PAT-IN CEREAL PIE CRUST

Steps:

• Preheat oven to 350°F/180°C. Coat the inside of a 9-inch (23 cm) pie plate, preferably ovenproof glass such as Pyrex, with nonstick spray.
• Fit your food processor with the metal blade attachment and pulverize the cereal and pecans to a fine, even crumb. Add melted butter, brown sugar and salt (if using) and pulse on and off until combined. The mixture should be just moist enough to hold together. Press crumb mixture into prepared pie plate creating an even layer along the bottom and sides.
• Bake for about 6 to 10 minutes until firm and dry to the touch. The crust will take on a little color. Use the lesser amount of time if your crust will be going in the oven again with a filling. Use the longer amount of time if you need a fully baked crust. Cool on wire rack and proceed with individual pie recipe.

PAT IN PAN PIE CRUST

Steps:

• Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
• In a measuring cup, combine the oil and milk and beat with a fork until creamy.
• Pour all at once over flour mixture.
• Mix with a fork until the flour mixture is completely moistened.
• Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
• Flute the edges.
• Shell is now ready to be filled.
• If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
• Prick the pastry with a fork and bake 15 minute.

CEREAL PIE CRUST

Steps:

• Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing.
• Combine with the melted butter, sugar (if using), and cinnamon.
• An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough. When the top pan is removed a crust of even thickness is underneath.
• Trim any excess that is forced to the top edge.
• Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
• If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling.
• Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.