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Light Pie Crust Recipe, Kim's
number of servings: 16

Homemade crust without all the calories! This makes two 9" pie crusts or one pie top and bottom. Eight servings per crust. Compare to Pillsbury® pie crusts at 110 calories per comparable piece.


ingredients
¾ cup Whole Wheat Pastry Flour
1 cup All Purpose Flour
½ tsp Salt
¼ cup Fat Free Sour Cream
4 tbsp Butter
3 Tbsp Brummel & Brown
1 tbsp Canola Oil
4½ tbsp Ice Water
2 tbsp Whey Low Granular Sugar
1½ tsp Whey Low Granular sugar for sprinkling
Foodtype
Pies
Dietary Restrictions : Kosher, Vegetarian
Directions

In a large bowl, mix together the flours, 2 tbsp of Whey Low Granulated Sugar, and salt. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and on a floured surface roll out one piece of the dough, until thin, and wide enough to cover the inside of a 9" pie plate. Spray the pie plate with butter-flavored cooking spray and carefully lay the dough inside, up the sides, evenly. Cut off the extra dough. Roll out the other piece of dough into a circle, for the top. Baking times will vary depending on what kind of pie is being made.

 



Rating :





nutrition facts
serving size: 1/8th of one 9
number of servings: 16

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