Low Cholesterol Pie Crust
A light, low cholesterol pie crust perfect for savory or sweet fillings, offering a tender texture and subtle flavor suitable for health-conscious bakers and family favorites.
Ingredients
Instructions
- Mix together flour, sugar, and salt in a bowl.
- Add Puritan oil and milk; stir until the mixture forms a dough.
- Pat the dough into a pie pan, spreading evenly.
- Bake for 10 to 12 minutes until lightly golden.
- Fill with your favorite filling and serve.
Tips & Substitutions
For a flakier crust, consider chilling the Puritan oil before mixing it with the dry ingredients. If you need a gluten-free option, substitute the flour with a gluten-free all-purpose blend. You can also use almond milk instead of regular milk for a nutty flavor. This crust pairs beautifully with Chiffon Cream Pie or can be used as a base for savory dishes.
Serving Suggestions
This low cholesterol pie crust can be filled with sweet or savory fillings. Serve it with fresh fruit toppings or whipped cream for a dessert option. For a savory dish, consider filling it with a vegetable quiche. It also pairs well with a side salad for a light meal. Explore variations like using it for a Chicken Pot Pie.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to three days. If you've already filled the crust, refrigerate it and consume it within two days for the best texture and flavor. Reheat in a warm oven for a few minutes before serving to restore its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Pie Crust contains roughly 1387 calories, with 3g protein, 34g carbohydrates, and 140g fat. It is a good source of iron (16% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1888mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie crust ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to three days. Be sure to wrap it tightly in plastic wrap to prevent it from drying out. When ready to use, let it sit at room temperature for about 15 minutes before rolling it out.
What can I use instead of Puritan oil?
If you don't have Puritan oil on hand, you can substitute it with any light oil such as canola or vegetable oil. For a more flavorful option, consider using melted coconut oil or avocado oil, which will add a slight taste to your crust.
How do I prevent the crust from shrinking while baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, when you pat the dough into the pie pan, avoid stretching it too much. Using pie weights during baking can also help maintain the crust's shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).