LIGHTER PIECRUST
Make this for our Lighter Lemon Meringue Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 9-inch single-crust pie
Number Of Ingredients 9
Steps:
- Whisk together flours, wheat germ, sugar, salt, and baking powder in a medium bowl. Blend in butter and shortening with a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in 1/4 cup buttermilk with a fork until dough begins to form. Add additional buttermilk until dough holds together when pinched between fingers. Shape dough into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
LIGHT PIE CRUST
This renovated crust works with any filling. If you need an uncooked crust, eliminate the cooking step and fill and bake as directed in your recipe.
Provided by Roni_C
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400ºF.
- Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
- Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
- Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.
Nutrition Facts : Calories 81.6, Fat 2.2, SaturatedFat 0.4, Sodium 52.2, Carbohydrate 13.5, Fiber 0.4, Sugar 1.6, Protein 1.6
LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY
If you've been searching for a better-for-you-dessert recipe that still feels totally indulgent, look no further. This peanut butter pie is the perfect mixture of sweet and savory. The crust - made with any kind of nuts, oat flower, cocoa powder, and milk - is dense, but the peanut butter and Greek yogurt filling is light and airy.
Provided by Mercedes Sandoval
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Place nuts in the bowl of a food processor and pulse until chunky.
- Add in the oat flour, dark cocoa powder, honey, milk, and salt. Pulse until just thoroughly mixed.
- Add mixture to a greased pie tin and press down firmly to form the crust.
- Chill for 1 hour.
- In a large bowl, combine Greek yogurt, peanut butter, honey, vanilla, and salt until consistency is smooth.
- Add filling to pie crust and smooth into an even layer.
- Top with dark chocolate chips.
- Chill for at least 1 hour.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 72 grams, Fat 46 grams, Fiber 9 grams, Protein 21 grams, Sugar 43 grams
LIGHTER PIE CRUST FROM COOKING LIGHT MAGAZINE
Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!
Provided by Ryan T
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Combine 1/4C flour, water and vinegar with a whisk until well blended.
- Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
- Add the water slurry, and toss with a fork until flour mixture is moist.
- Gently press mixture into a 4" circle on heavy-duty plastic wrap; cover with add'l wrap and roll dough into a 12" circle. Freeze for 10 minutes.
- Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable. Fit dough, plastic-wrap side up, into a 9" pie plate or tart pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil.
- Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Cool on a wire rack.
Nutrition Facts : Calories 117.5, Fat 6.6, SaturatedFat 1.9, Sodium 73.2, Carbohydrate 12.9, Fiber 0.4, Sugar 1, Protein 1.6
LIGHT CHICKEN POTPIE
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
- Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
- Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
DECADENT PECAN PIE (LIGHTER RECIPE)
A holiday without a gooey, pecan-studded pie is unthinkable! This light pecan pie holds back a bit so when dessert is ready to be served, you won't have to think twice about diving into this pie. (Not that you should, you're celebrating after all!) Still, this lighter recipe includes oats and egg whites in the filling, which cuts down on calories for those who are counting. The result is a beautiful golden-brown pie brimming with a luscious, caramel-y filling. You won't even be able to taste the difference!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In medium bowl, beat sugar, margarine, corn syrup, 1/2 teaspoon salt, the egg and egg whites with wire whisk or hand beater until well blended. Stir in oats and pecans. Pour into pastry-lined pie plate.
- Bake 40 to 50 minutes or until center is set. Cool completely.
Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 33 g, TransFat 3 1/2 g
LIGHT COOL 'N EASY PIE
With 70 fewer calories a serving, this lighter version of our Cool and Easy pie is just as luscious-and just as easy!
Provided by My Food and Family
Categories Home
Time 4h45m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in 2 cups COOL WHIP until well blended. Refrigerate 30 min. or until thick enough to mound.
- Spoon into crust. Refrigerate 4 hours or until firm.
- Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 10 g, Protein 2 g
More about "lighter pie crust from cooking light magazine recipes"
LIGHT PIECRUST | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
Cuisine AmericanCategory DessertServings 8Total Time 40 mins
- Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
- Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
- Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.
THANKSGIVING PIE RECIPES, EASY APPLE & PUMPKIN PIES
From cookinglight.com
LIGHT, FLAKY PIE CRUST WITH LARD AND BUTTER - BEYOND …
From beyondkimchee.com
OUR 15 BEST PIE CRUST RECIPES OF ALL TIME
From allrecipes.com
LIGHT AND FLAKY PIE CRUST - OUR BEST BITES
From ourbestbites.com
BOBBY'S LIGHTER SOUTHERN TOMATO PIE RECIPE - PAULA …
From pauladeen.com
HOW TO MAKE PIE CRUST THAT'S BUTTERY AND FLAKY | TASTE OF …
From tasteofhome.com
Author Lisa KaminskiUploaded Jan 5, 2023Estimated Reading Time 7 minsPublished Nov 5, 2020
21 BEST LOBSTER RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
17 BEST FRUIT PIES - EASY FRUIT PIE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
CRACKER-CRUST TOMATO PIE RECIPE - SOUTHERN LIVING
From southernliving.com
LIGHTER PIE CRUST FROM COOKING LIGHT MAGAZINE (KITCHENPC)
From kitchenpc.com
BEST COOK'S COUNTRY PIE CRUST RECIPE - HOW TO MAKE FOOLPROOF
From food52.com
COOKING LIGHT’S KEY LIME PIE – COUNTRY LIVING KITCHEN
From countrylivingkitchen.com
OLD FASHIONED CHICKEN POTPIE - COOKING LIGHT MAGAZINE - BIGOVEN
From bigoven.com
PIE CRUST RECIPE [STEP BY STEP VIDEO] - THE RECIPE REBEL
From thereciperebel.com
EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
From inspiredtaste.net
NUTRITIONAL FACTS: - FOOD.COM
From food.com
ALL-PURPOSE BUTTER FLAKY PIE CRUST RECIPE - THE OLD FARMER'S …
From almanac.com
OATMEAL PECAN PIE RECIPE | MYRECIPES
From myrecipes.com
#30-minutes-or-less #time-to-make #course #preparation #pies-and-tarts #desserts #crusts-pastry-dough-2 #dietary
You'll also love