Skinny Piecrust Food

SKINNY PIECRUST

Skinny Piecrust image

Makes one single piecrust. 429 calories (single 8" piecrust). Double recipe for double-crust pie.

Provided by Ruth

Yield 8

Number Of Ingredients 4

Ingredients

½ cup sifted all-purpose flour
½ cup reduced fat margarine
¼ teaspoon salt
¼ teaspoon baking powder

Steps:

Important: have diet margarine at room temperature. Sift flour, salt, and baking powder together in a deep bowl. Add margarine all at once. Cut in with fork or pastry blender and continue mixing until no pastry sticks to the sides of the bowl. Shape into a ball and wrap in wax paper. Refrigerate until thoroughly chilled (one hour or more).

Nutrition Facts : Calories 81.6 calories, Carbohydrate 6 g, Fat 5.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 226.2 mg

THIN BUTTER CRUST

Thin Butter Crust image

Provided by Jasper White

Categories Dessert Bake Thanksgiving Summer Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes one double-crust nine-inch pie or twelve tartlet shells

Number Of Ingredients 4

Ingredients

2 cups pastry flour
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, cold
about 7 tablespoons water, ice cold

Steps:

1. Mix together the flour and salt. Cut the butter into pieces the size of a walnut (about 1 1/2 tablespoons). Mix the flour and butter together in a large bowl, using only your hands, until the butter begins to break up.
2. When the flour has just begun to pick up a little color from the butter , add the water, a bit at a time, and mix until the dough starts to come together. Since the exact amount of water needed will always vary, you have to develop a feel for how much to use.
3. Remove the dough from the bowl to a floured surface and knead briefly, just until the dough begins to smooth out. Wrap in waxed paper or plastic wrap and refrigerate immediately. Allow the dough to rest for at least 30 minutes.
4. When ready to roll out the dough, divide it in half. Place one half on a floured surface; return the other half to the refrigerator. To roll out the dough, form each half into a flat circle and quickly roll it out in the shape required. Always roll the dough very thin (about 1/4 inch). Line the pie pan with one half and set aside the second half for the upper crust. Refrigerate until ready to use.
5. When assembling the pie, wet the edges where the two crusts join, to form a seal. Using your thumb and index finger, crimp them together. Make vents for the steam to escape.
VARIATION
Roll out the dough in one piece and cut out circles 1 1/2 to 2 inches in diameter larger than the tartlet forms. Place the circles in the forms and line with parchment paper or aluminum foil. Add beans, rice or pie beads. Prebake blind at 350 degrees. Cooking time is determined by final use.

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