Best Lower Fat Pie Crust Recipes

LOW-FAT ALL-PURPOSE PIE CRUST

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).

LOWER FAT PIE CRUST

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.

FAT FREE PIE CRUST

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

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.