Low Fat Pie Crust
A light, flaky low-fat pie crust perfect for fruit or savory pies, offering a healthier alternative without sacrificing texture or flavor. Suitable for health-conscious bakers.
Ingredients
Instructions
- Sift the flour and salt together.
- Combine the oil and water in a measuring cup.
- Beat with a fork or whisk until thick and creamy.
- Pour the oil and water mixture over the flour all at once.
- Toss and cut with a fork until blended.
- Form the mixture into a ball.
- Save 1/4 of the crust for decoration or top crust.
- Roll out 3/4 of the crust until it fits your pie pan.
- Place the rolled crust in the pan and prick with a fork.
- Flute the edges of the crust.
- Roll remaining crust and cut into leaf shapes for the top of the pie.
Tips & Substitutions
For a flakier crust, try using whole wheat flour instead of all-purpose. You can also substitute vegetable oil with melted coconut oil for a different flavor profile. If the dough feels too dry, add a tablespoon of water at a time until it reaches the right consistency. When rolling out the dough, use parchment paper to prevent sticking.
Serving Suggestions
This low fat pie crust serves as a perfect base for fruit pies, quiches, or savory tarts. Consider filling it with seasonal fruits and serving it with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Hawaiian Pineapple Crush for a refreshing drink on the side.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, let it thaw in the refrigerator overnight and then roll it out again before using.
Nutrition & Diet Analysis (per serving)
Each serving of Low Fat Pie Crust contains roughly 702 calories, with 12g protein, 92g carbohydrates, and 31g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg per serving (76% 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 a day in advance. Just wrap it in plastic wrap and refrigerate until you're ready to use it. This will also help the flavors meld together for a tastier crust.
Can I use a different type of oil?
Absolutely! While canola oil is a great option, olive oil or avocado oil can also be used for a richer flavor. Keep in mind that the taste of the oil may slightly affect the final flavor of your pie crust.
Is this recipe suitable for vegan diets?
Yes, this low fat pie crust is naturally vegan, as it contains no animal products. It’s a great choice for those looking for vegan recipes without sacrificing taste or texture.
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).