Pie Crust - Shell(Low-Fat)
A light and flaky pie crust made with minimal fat, perfect for sweet or savory fillings, suitable for health-conscious bakers seeking a tender, easy-to-make shell.
Ingredients
Instructions
- Combine flour and salt in a medium bowl.
- Mix oil and milk together with a fork.
- Add flour; mix with hands until just combined. Add a little cold water if more liquid is needed.
- Chill the dough for about 10 minutes.
- Roll out until large enough to fit a 9-inch pie pan.
- Bake at 450° for 8 to 10 minutes or bake with filling.
Tips & Substitutions
For a flakier crust, try substituting half of the all-purpose flour with whole wheat flour. You can also use olive oil for a different flavor. If the dough is too crumbly, add cold water gradually until it comes together. Chill the dough longer for better texture, and avoid overworking it to keep it tender. This low-fat crust pairs well with fruit fillings, making it perfect for seasonal pies.
Serving Suggestions
This low-fat pie crust is versatile and can be used for both sweet and savory pies. Serve it with fresh fruit fillings, like berries or apples, or fill it with a quiche mixture for a savory dish. It pairs beautifully with Vanilla Ice Cream for desserts or a fresh garden salad for savory pies. Consider browsing more vegetarian recipes to complement your meal.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 2 days or frozen for up to a month. To reheat, allow it to come to room temperature before baking. If already baked, place it in a preheated oven at 350°F for about 10 minutes to crisp it up.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust - Shell(Low-Fat) contains roughly 134 calories, with 2g protein, 15g carbohydrates, and 8g fat. It is a good source of vitamin A (13% of the Daily Value). Note that it is relatively high in sodium, at 587mg per serving (26% 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?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before using. If you want to make it even earlier, freeze the wrapped dough for up to a month. Just remember to let it thaw in the refrigerator overnight before rolling it out.
What can I use instead of skim milk?
If you don't have skim milk, almond milk or soy milk can be used as great dairy-free alternatives. For a richer flavor, try using low-fat yogurt thinned with a bit of water. These substitutions will keep the crust moist without adding too much fat.
How do I know when the crust is done baking?
The crust is done when it turns a light golden brown color around the edges. If you're baking it with filling, follow the filling's baking instructions, as they may vary. Keep an eye on it to ensure it doesn’t over-bake, which can make it tough.
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).