How to Make Low Fat Pie Crust
Wouldn't it be nice if you could make a delicious, light and flaky pie crust that was still low in fat? Everybody loves pie, but not everyone loves the fat content. Here are a few low-fat pie crust recipes to try. If you’re still looking to cut out even more fat, try replacing traditional pie filling with fresh fruit for a lighter, healthier alternative. Additionally, you could consider replacing some or all of the oil with walnut or unrefined corn oil for extra flavor.
Crust 1
- 1 cup flour, plus 2 Tbsp.
- 1 egg white, lightly beaten
- 1 tsp. apple cider vinegar
- 1 tsp. salt
- 1/4 cup chilled oil
- Ice water
In a bowl, combine dry ingredients, then form a well in the center and add the oil. Lightly mix until appearance is similar to cornmeal, then add vinegar and egg and lightly mix again. Form into two balls; if dough is dry, add ice water 1 tablespoon at a time until desired consistency is achieved. Wrap in plastic wrap and chill for 20 minutes. Roll out on lightly floured surface; makes enough for a 9-inch pie (top and bottom crust).
Crust 2
- 1 1/3 cup flour
- 1/2 tsp. salt
- 1/3 cup canola oil
- 3 Tbsp. skim milk
Combine the dry ingredients in a bowl and mix together. In a separate bowl, combine the wet ingredients and stir. Add the wet ingredients to the dry and mix until mixture forms large clumps. Shape dough into a ball, then place between two sheets of parchment or waxed paper and roll out. Remove top sheet of paper and gently place pie plate on top, then invert and remove bottom sheet; makes enough for a 9-inch pie (bottom crust only). For 2 crusts, double the recipe and divide dough in half before rolling.
Remember that, when making pie crust, the less you handle it, the flakier it will be, so mix only enough to combine ingredients.
