Pie Crust(Low-Fat, Low Cholesterol)
This light and flaky pie crust is perfect for low-fat and low-cholesterol diets. Made with simple ingredients like all-purpose flour, oil, and skim milk, it offers a tender texture and subtle flavor. Ideal for those seeking a healthier alternative for sweet or savory pies, suitable for various fillings.
Ingredients
Instructions
- Sift flour and salt into a bowl.
- Mix oil and cold skim milk together.
- Add the milk and oil mixture all at once to the flour and stir until combined.
- Using your hands, form the mixture into a smooth ball.
- Roll the dough between two sheets of wax paper until it forms a circle about 11 inches in diameter. Remove one sheet of wax paper.
- Turn the crust into a 9-inch pie pan. Remove the remaining wax paper.
- Bake in a 400°F oven for 12 minutes or until browned.
- If baking with a filling, follow the filling's cooking instructions.
- For a double-crust pie, double the recipe.
Tips & Substitutions
To make this crust even lower in fat, consider substituting half of the oil with unsweetened applesauce. You can also experiment with whole wheat flour for added fiber. Ensure your ingredients are as cold as possible, especially the milk, to achieve a flakier texture. If the dough is too sticky, add a little more flour to make it workable.
Serving Suggestions
This low-fat pie crust pairs wonderfully with fresh fruit fillings or lighter custards. Serve your pie with a dollop of whipped topping or a scoop of low-fat ice cream for a delightful treat. It also complements savory fillings, so consider using it for quiches or vegetable pies, such as those found in vegetarian recipes.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to three days. If you want to freeze it, wrap the dough tightly in plastic wrap and then place it in a freezer bag for up to three months. Thaw in the refrigerator before using.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust(Low-Fat, Low Cholesterol) contains roughly 469 calories, with 8g protein, 61g carbohydrates, and 21g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1746mg 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser, so consider adding a bit more liquid to achieve the right consistency.
How do I prevent the crust from shrinking while baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when placing it in the pie pan, as this can cause it to shrink during baking.
What can I use instead of oil in this recipe?
If you'd like to avoid oil, you can use unsweetened applesauce or mashed avocado as a substitute. Both will reduce the fat content while maintaining moisture, though the flavor may slightly change.
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).