Low Cholesterol Pie Dough
A light and healthy pie dough suitable for those watching their cholesterol intake. Made with simple ingredients like oil, skim milk, and flour, it offers a tender crust perfect for sweet or savory pies. Ideal for health-conscious bakers seeking a versatile, low-fat pastry option.
Ingredients
Instructions
- Mix oil, skim milk, and flour together until well combined.
- Roll the dough between wax paper to desired thickness.
- Use for a double crust pie or two separate pie shells.
Tips & Substitutions
For a flakier texture, consider substituting half of the oil with an equal amount of unsweetened applesauce. If you want to reduce the gluten content, use a mix of whole wheat flour and all-purpose flour. Always roll the dough between wax paper to prevent sticking, and refrigerate it for 30 minutes before use for easier handling.
Serving Suggestions
This pie dough is versatile and works well for both sweet and savory pies. Serve it with a filling like the Sweet Potato And Apple Scallop for a delightful dessert. You can also pair it with a hearty Vegetable Stroganoff for a comforting meal. A simple salad on the side can complement the rich flavors of your pie.
Storage & Reheating
Store any leftover pie dough in an airtight container in the refrigerator for up to five days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to three months. When ready to use, thaw it in the refrigerator overnight for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Pie Dough contains roughly 906 calories, with 12g protein, 117g carbohydrates, and 44g fat. It is an excellent source of iron (50% of the Daily Value), calcium (38% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of vitamin D.
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 use a different type of milk in this recipe?
Yes, you can substitute skim milk with any non-dairy milk like almond, soy, or oat milk. Just ensure that the alternative milk is unflavored and unsweetened to maintain the dough's integrity.
What kind of oil is best for this pie dough?
Canola oil or vegetable oil is ideal for this recipe as they have a neutral flavor. If you're looking for a richer taste, you can try using olive oil, but keep in mind it may impart a slight flavor to the dough.
How do I know when the dough is well combined?
The dough should come together into a cohesive ball without any dry flour remaining. If it feels too crumbly, you can add a little more milk, one tablespoon at a time, until the desired consistency is achieved.
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).