Do You Hate Making Pie Crust
Maybe it's the "cutting in" of the featured fat ingredient, maybe it's all that rolling that you have to do to get the pie crust dough just right...but for some reason I loathe making pie crust. I also hate doing anything culinary that involves a candy thermometer (but that's another blog). I've even bought already-made pie crust at certain times (knowing the trans fat and fat totals were probably shockingly high) just to get out of making it.
My mom used to make an awesome pie crust that uses oil instead of shortening, butter, or margarine, and I've been playing with her recipe over the months. Of course, I've been trying to use part whole wheat flour and take the amount of oil down as far as I can to make it as light in calories as it is flaky.
And by jove, I think I have finally got it! It actually tasted so good that I found myself eating the raw crust dough straight from the bowl...always a good sign. I thought I would share my recipe with you all---keep in mind though, that the crust is part whole wheat and lower in fat so it will be a pie crust that boasts a brown color and a slightly tougher texture than your typical pie crust. I really liked it though-I especially liked that I could pat the dough by hand straight into my pan (no rolling required).
LIGHT [NO ROLLING REQUIRED] CANOLA PIE CRUST (WITH FIBER)
Makes 1, 9-inch deep dish single pie crust
Ingredients:
3/4 cup whole wheat pastry flour (or regular whole wheat flour)
3/4 cup unbleached white flour
3/4 teaspoon salt
1 tablespoon lite pancake syrup
5 tablespoons canola oil
3 tablespoons lowfat buttermilk
Preparation:
1. Add flours and salt to medium size bowl and blend well with electric mixer (on LOW).
2. Add the pancake syrup and canola oil to mixing bowl and beat on low speed until the mixture looks blended and crumbly. Pour in the buttermilk and mix on low speed just until the dough is moist and holds together well (about 15 seconds). Stir in a teaspoon or two more buttermilk if the dough seems a little too dry.
3. Using your hands, press dough evenly into your deep dish pie plate. If the dough is a little thicker around the pie plate rim, you can pinch the dough into scallops or make the rim double thickness and press it with a fork around the circle, as desired.
4. Proceed with your recipe for baking. If you need a prebaked pie crust, preheat the oven to 375-degrees, poke the crust several times with a fork, and bake for about 20 minutes.
Per serving (if 12 servings): 111 calories, 2 g protein, 12 g carbohydrate, 6 g fat (.5 g saturated fat, 3.5 g monounsaturated fat, 1.8 g polyunsaturated fat), 0 mg cholesterol, 1 g fiber, 151 mg sodium.
Mmmm Pie!
~~Elaine
Related Topics: Know What is Heart Healthy to Keep in Your Kitchen, Smart Substitutions
Technorati Tags: piecrust, recipe, pie, lowfat, highfiber
My mom used to make an awesome pie crust that uses oil instead of shortening, butter, or margarine, and I've been playing with her recipe over the months. Of course, I've been trying to use part whole wheat flour and take the amount of oil down as far as I can to make it as light in calories as it is flaky.
And by jove, I think I have finally got it! It actually tasted so good that I found myself eating the raw crust dough straight from the bowl...always a good sign. I thought I would share my recipe with you all---keep in mind though, that the crust is part whole wheat and lower in fat so it will be a pie crust that boasts a brown color and a slightly tougher texture than your typical pie crust. I really liked it though-I especially liked that I could pat the dough by hand straight into my pan (no rolling required).
LIGHT [NO ROLLING REQUIRED] CANOLA PIE CRUST (WITH FIBER)
Makes 1, 9-inch deep dish single pie crust
Ingredients:
3/4 cup whole wheat pastry flour (or regular whole wheat flour)
3/4 cup unbleached white flour
3/4 teaspoon salt
1 tablespoon lite pancake syrup
5 tablespoons canola oil
3 tablespoons lowfat buttermilk
Preparation:
1. Add flours and salt to medium size bowl and blend well with electric mixer (on LOW).
2. Add the pancake syrup and canola oil to mixing bowl and beat on low speed until the mixture looks blended and crumbly. Pour in the buttermilk and mix on low speed just until the dough is moist and holds together well (about 15 seconds). Stir in a teaspoon or two more buttermilk if the dough seems a little too dry.
3. Using your hands, press dough evenly into your deep dish pie plate. If the dough is a little thicker around the pie plate rim, you can pinch the dough into scallops or make the rim double thickness and press it with a fork around the circle, as desired.
4. Proceed with your recipe for baking. If you need a prebaked pie crust, preheat the oven to 375-degrees, poke the crust several times with a fork, and bake for about 20 minutes.
Per serving (if 12 servings): 111 calories, 2 g protein, 12 g carbohydrate, 6 g fat (.5 g saturated fat, 3.5 g monounsaturated fat, 1.8 g polyunsaturated fat), 0 mg cholesterol, 1 g fiber, 151 mg sodium.
Mmmm Pie!
~~Elaine
Related Topics: Know What is Heart Healthy to Keep in Your Kitchen, Smart Substitutions
Technorati Tags: piecrust, recipe, pie, lowfat, highfiber
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