How To make Almost Fat Free Pie Crust
-L AICHINGER (XCCG12C) 4 ts Sugar
1/4 ts Pumpkin/apple pie spice,
-all spice, or cinnamon 4 Sheets phyllo dough
Preheat oven to 425F (If your pie is to bake at 350F ~I'll explain further in a minute). Spray 9" pie pan with nonstick cooking spray. Make your pie filling and set aside. To make crust, combine sugar with spice in a cup and set aside. Stack phyllo sheets, then cut in half to make 8 sheets. Cover with tea towl until ready to use. Place one sheet of phyllo on the pie pan spray with nonstick cooking spray and sprinkle with 1/2 tsp of sugar mixture. Repear steps with remaining phyllo sheets, fanning them evenly until the entire pie pan rim is covered. Pour pie filling into shell and trim excess dough. To prevent crust edges from burning, cover loosely with aluminum foil. Bake for 15 minutes at 425F. Then reduce temp to 350F (if this is what your pie recipe calls for) and bake for necessary time (for the pumpkin pie in this recipe you wer suppose to bake the pie for an additional 40 to 50 minutes at 350F and you were suppose to allow pie to cool before
slicing) 39 Cal; Fat. 0.25. Source: Shape Magazine (November '93)
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gfJules shows how to make tender, flaky gluten free pie crust!
gfJules shows how to make tender, flaky gluten free pie crust! YES! It's possible, and even easy, with this recipe and Jules's techniques!
Follow along with full recipe:
Only 4 ingredients + liquid!
But don't disappoint yourself by using the wrong gluten free flour. gfJules Flour Blend makes it easy to make every recipe reliably relishable. Find out why it works when other blends don't and why it keeps being voted #1 certified gluten free flour blend:
NO FAIL PIE CRUST: How To Make A Perfectly Flaky Pie Crust From Scratch
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Recipe
NO FAIL PIE CRUST: How To Make A Perfectly Flaky Pie Crust From Scratch
4 cups flour
1 tbsp baking powder
1⁄4 tsp salt
1 tsp cream of tartar
1 lb cold shortening (or butter or any combination of the two to equal 1lb or 2 cups)
1 cup ice cold water
Mix flour, baking powder, cream of tartar and salt with a whisk to combine. Next, grate the butter or shortening into the flour using a fork. Make sure to break up the grated fat so that each piece is well coated with flour and not sticking to together. Next drizzle 3⁄4 cup of the cold water over the flour mixture. Use your fork to incorporate the water into the flour. You may need to use the additional 1⁄4 cup of water to bring the dough together. Next, empty the dough onto your countertop and gently bring the dough together into a ball. This recipe makes enough for 2 double crusted pies.
Bake single crust on 350 for 20 mins with pie weights in. Remove weights and bake an additional 10 mins.
Be very careful not to overwork the dough with either the fork or your hands.
This can be refrigerated for a few days and frozen for 2-3 months.
It rolls out easily and is very flaky. It rolls better if kept in the refrigerator for a while but this isn’t necessary.
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