Low-Sugar Strawberry Pie
A light, low-sugar strawberry pie featuring a wholesome oat crust and fresh strawberry filling, perfect for health-conscious dessert lovers seeking a tasty treat.
Ingredients
Instructions
- Place oats in blender; blend for 1 minute until ground.
- In a bowl, stir together ground oats, flour, sugar, and salt.
- Combine milk and cooking oil.
- Add the milk and oil mixture to the flour mixture; stir until moistened.
- Form the mixture into a ball; place between 2 squares of wax paper.
- Roll out the dough; peel off the top paper and fit into a 9-inch pie pan.
- Remove the wax paper.
- Prick the bottom and sides of the crust.
- Bake at 450°F for 10 minutes; cool before filling.
Tips & Substitutions
For a gluten-free version, substitute the flour with almond flour or a gluten-free blend. You can also reduce the sugar further by using mashed bananas instead of some strawberries to enhance the sweetness. If you're looking for added texture, consider folding in some chopped nuts or seeds before baking the crust. Remember to blend the oats thoroughly to ensure a fine consistency for the crust.
Serving Suggestions
This low-sugar strawberry pie is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla yogurt for added creaminess. Consider serving it alongside a fresh fruit salad, such as Linda Anne'S Fruit Salad, to enhance the fruity flavors. For a delightful brunch option, serve slices with coffee or herbal tea.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pie and place it in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. If you prefer, you can enjoy it cold as a refreshing dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Sugar Strawberry Pie contains roughly 220 calories, with 6g protein, 42g carbohydrates, and 5g fat. It is an excellent source of iron (43% of the Daily Value), vitamin A (25% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 993mg per serving (43% 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 use fresh strawberries instead of mashed strawberries?
Yes, you can use fresh strawberries! Simply mash them well to achieve a similar consistency. If fresh strawberries are too tart, consider adding a bit more sweetener to balance the flavors in the pie.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, ensure it is thoroughly baked before adding the filling. You can also blind bake the crust by placing pie weights on parchment paper in the crust for the first part of baking to help it retain its shape and texture.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie crust and filling a day in advance. Assemble the pie without filling and store the crust in the refrigerator. The next day, simply fill it with the strawberry mixture and chill until ready to serve.
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).