LOW-FAT ALL-PURPOSE PIE CRUST
This pie crust recipe works well with almost any type of filling. Try it with this Veggie Goat Cheese Tart from Jenny Park, a member of the L.A. Ladies' Choir and owner of Trails Cafe in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 6
Steps:
- In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.
- With machine running, add low-fat buttermilk until dough just holds together.
- Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
Nutrition Facts : Calories 133 g, Cholesterol 16 g, Fat 6 g, Fiber 1 g, Protein 3 g, Sodium 107 g
LOWER FAT PIE CRUST
The flavor is great, and almost as flaky as the full-fat version. A great substitute when you need to cut the fat in a favorite pie! This makes enough dough for an 8 or 9 inch two-crust pie.
Provided by Elisa72
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the flour and salt in a large bowl.
- Cut in the shortening until it is distributed evenly.
- Add the applesauce and mix until blended evenly.
- Stir in the water or juice with a fork until the dough starts to stick together, but is not sticky.
- Work the dough into a ball, then turn onto a floured board and roll out as needed.
- If the dough keeps springing back when rolled, let it rest for 10 minutes, then proceed.
Nutrition Facts : Calories 197.2, Fat 8.8, SaturatedFat 2.2, Sodium 294.4, Carbohydrate 26, Fiber 1, Sugar 0.1, Protein 3.2
FAT FREE PIE CRUST
This is the best fat-free pie crust that I have used so far. It is tender, light and has a great flavor.
Provided by Katie 7
Categories Dessert
Time 30m
Yield 1 crust
Number Of Ingredients 4
Steps:
- Preheat oven to 475°F.
- Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not over-work the dough.
- Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
- Spray pan with a non-fat cooking spray and Arrange crust in pan. Cut off the edges that hang over.
- Prick the bottom with a fork and brush over with a little bit of beaten egg white. Bake 10 minutes or until golden brown. Cool before adding filling.
- It's probably a good idea to prebake it before using it in almost any recipe.
- Note: If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350°F for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove foil for the last five minutes.
LOW-FAT CHICKEN POT PIE
Chicken and vegetables in a pie! Very easy and low in fat.
Provided by chefbuzz
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
- Preheat oven to 350 degrees F (175 degrees C).
- Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
- Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
- In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
- Add chicken broth and bring to a boil. After it has become thick, add potatoes.
- Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
- Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 33.6 g, Cholesterol 26 mg, Fat 13.3 g, Fiber 4.1 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 482.6 mg, Sugar 1.7 g
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