Low-Fat Pastry Pie Crust
A light and flaky pie crust made with low-fat ingredients, perfect for those watching their fat intake. Its crisp texture and subtle sweetness make it suitable for both sweet and savory fillings, ideal for health-conscious bakers seeking a delicious homemade crust.
Ingredients
Instructions
- Preheat oven to 475°F (246°C).
- Mix the flour and lite salt in a bowl.
- Combine the light corn syrup and skim milk, then add this to the flour mixture.
- Stir with a fork until thoroughly mixed.
- Do not overwork the dough. Shape the mixture into a ball and place it between two pieces of wax paper dusted with flour.
- Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
- Spray the pie pan with a nonfat cooking spray.
- Arrange the crust in the pan.
- Cut off any excess overhanging edges.
- Prick the bottom of the crust with a fork.
- Bake for 10 minutes or until golden brown.
- Cool before adding filling.
- If making a filled pie, bake at 350°F (177°C) for 45 minutes or as recipe directs, wrapping foil over edges to prevent overbrowning, removing last 5 minutes.
Tips & Substitutions
For a flakier crust, consider chilling the flour and mixing bowl before starting. You can substitute whole wheat flour for all-purpose for added nutrition. If you want a sweeter crust, add a tablespoon of sugar to the flour mixture. This crust works well for both sweet and savory pies, complementing dishes like 'Oma'S' (Grandma'S) Bread Pudding perfectly.
Serving Suggestions
This low-fat pastry pie crust is versatile and pairs beautifully with a variety of fillings. Serve it with fresh fruits for a light dessert, or fill it with savory ingredients for a hearty meal. It goes wonderfully with sides like Lettuceless Salad or Cherry Salad(Ambrosia) to balance the richness of the pie.
Storage & Reheating
Store any leftover pie crust wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you have unbaked crust, it can be frozen for up to a month. To reheat, simply bake it from frozen at 350°F (177°C) for about 15 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Pastry Pie Crust contains roughly 270 calories, with 0g protein, 71g carbohydrates, and 0g fat.
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 crust ahead of time?
Absolutely! You can prepare and roll out the crust, then wrap it tightly in plastic wrap and refrigerate for up to 3 days. If you want to store it longer, freeze it for up to a month. Just ensure to thaw it in the fridge before using.
What can I use instead of light corn syrup?
If you need a substitute for light corn syrup, consider using honey or agave syrup. They will impart a different flavor, but can still work well in this recipe. Just keep in mind that the sweetness level might vary slightly.
Can I use this crust for both sweet and savory pies?
Yes, this low-fat pastry crust is quite versatile! It can be used for sweet pies, such as fruit tarts, or for savory options like quiches. Adjusting the filling can change the flavor profile, making it suitable for various occasions.
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).