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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Have your pie and eat it, too, with tips for lightening up almost any pie from crust to topping.
Step 1: Use a single crust
Use only a single bottom crust, which will save you 120 calories and 8 grams of fat per slice of an eight-slice, 9-inch pie.
Tip
Ditch the crust altogether and line a pie dish with crumbs over a layer of cooking spray. Try gingersnaps, shortbread cookies, graham crackers, or chocolate cookie crumbs.
Step 2: Swap white flour
Swap half the white flour in your crust recipe with whole wheat pastry flour. You'll gain 1-1/2 grams of fiber per slice.
Step 3: Use good fat
Use a pie crust recipe that calls for oil instead of shortening and use a healthy oil, like canola. Use less than called for and substitute the rest with low-fat buttermilk or fat-free cream cheese.
Step 4: Reduce sugar
Reduce the amount of sugar in your pie filling by half or replace half with sugar substitute.
Step 5: Cut filling fat
Cut the butter in your filling -- which can normally go up to a half a cup -- to about two tablespoons. Use fat-free sweetened condensed milk in recipes that call for sweetened condensed milk and evaporated skimmed milk in recipes that call for evaporated milk. Try low-fat or light cream cheese in place of the full-fat variety.
Tip
Make your own fruit pie filling to boost fiber and nutrients.
Step 6: Top it off
Top your healthy pie off with low-fat vanilla ice cream or fat-free whipped topping and dig in.
Did You Know?
The American Pie Council named January 23 National Pie Day, dedicated to celebrating pie.
Flaky Pie Dough - Tender and Flaky Pie Crust Recipe
My no-fail pie dough recipe: In this video I will walk you through step-by-step on how to produce a flaky, tender pie crust. Just a few ingredients and no special equipment are needed to create this recipe. View the printable recipe here:
Ingredients:
375 Grams All-Purpose Flour (3 Cups)
1 teaspoon Salt
2 tablespoon Granulated Sugar
170 Grams Unsalted, Cold Butter, cut into ½ cubes (6 ounces or 1 ½ sticks)
100 Grams Vegetable Shortening (½ Cup)
2 - 6 tablespoon Cold Water
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The Best Sweet Gluten Free Pie Crust You'll Ever Make!
Just in time for holiday baking... One of the best pie crusts you'll ever make!!!
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.
2 Ingredient Low-Fat Pie Crust (no sugar, flour, oil & salt) | WEIGHT LOSS WEDNESDAY - Episode: 276
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Cook with me: How to make healthier pie crust
Homemade pie crust made simple - and healthy. Learn how to do it in just a few minutes. Just like Gram taught me!