Easy Pie Crust Recipe







 Easy Pie Crust Recipe


Creating an easy pie crust recipe with a delicious low-fat easy pie crust recipe. Even a fresh fruit pie can have a lot of extra calories if you place the mixture in a typical pie crust. In order to get that flaky, delicate texture most of the recipes require shortening as one of the ingredients.

There is nothing low-fat or low-calorie about pure shortening. Many people have tried to find ways to produce a similar crust without using lard or shortening. Most of these techniques have yielded less than satisfactory results. The texture and taste usually fail to live up to expectations.

You can substitute healthy canola oil for the shortening if you want a low fat pie crust recipe that is sure to give you that light, flaky texture that everyone prefers. Using skim, fat-free or 2% milk instead of whole milk will also help you reduce the grams of fat.

Instead of topping the pie with an additional crust, just settle for using one pie shell for the base. This will immediately cut the number of calories and fat by 50%. If you have your heart set on a top crust for that fruit pie you are baking you could even substitute a lattice design instead of using an entire crust.

Why not try this simple version and see how delicious your next low fat dessert can become? All you need are 4 ingredients and you can create 2 crusts that are healthier for your heart.

Easy Pie Crust Recipe:

Required Ingredients

2 ¼ cups of all-purpose or pastry flour

1 teaspoon of salt (can increase to 1 3/4 teaspoons if desired)

1/3 cup safflower or canola oil

4 tablespoons of cold 2% milk

Preparation

Begin by sifting the flour into a large mixing bowl.

Next you should add the salt and sift it with the flour.

The sifting will help break up clumps of flour and is necessary for a perfect crust.

Combine the milk and oil together before adding these liquids to the mixing bowl.

Make sure that the milk is cold if you want to have the best results.

Use a large fork to blend all of these ingredients together.

The dough should be pliable enough to be worked by hand.

If necessary you can add a little more flour, or a little more milk and oil to create the right consistency for the dough.

This will yield enough dough for 2 separate 9 inch crusts.

Divide the dough in half and cover each ball of dough with plastic wrap.

Place in refrigerator for 15-20 minutes to allow the dough to chill.

When you are ready to roll out the crusts you can use two sections of wax paper to cover the top and bottom of the dough.

Use the rolling pin and roll it over the top of the wax paper to keep from tearing the dough.

**Do not overwork the dough as this will make it tougher and result in a chewy, heavier crust for your pies.




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