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Low Fat Pie Crust - Crunchy Nutty Pie Crust
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Recipe Information
May be used with either precooked fillings or fillings that require baking.


Serves/Makes:One 9-in. pie crust

  • 1 cup (225 ml) barley nugget cereal
  • 1/4 cup (60 ml) honey crunch wheat germ or finely chopped pecans or almonds
  • 2 tbsp (30 ml). light brown sugar
  • 3 tbsp (45 ml). fat-free egg substitute
  • Place the cereal, wheat germ or nuts, and brown sugar in a small bowl, and stir to mix well.
  • Stir in the egg substitute.
  • Coat a 9-in. pie pan with nonstick cooking spray.
  • Use the back of a spoon to pat the mixture against the bottom and sides of the pan, forming an even crust.
  • Bake at 350 degrees (175 C.) for about 12 minutes, or until the edges feel firm and dry.
  • Cool the crust to room temperature and fill with a precooked filling, or fill and bake as directed in the recipe.
Note: This crust should be prebaked even when making pies that require additional baking, such as pumpkin and sweet potato pies. When further baking is required, cut 3-in. wide strips of aluminum foil, and fold them over the edges of the pie pan to prevent overbrowning. Nutritional Facts (Per 1/8 Crust) Caloriies: 73, Carbohydrates: 15.6 g, Cholesterol: 0 mg, Fat: 0.3 g, Fiber: 1.5 g, Protein: 2.9 g, Sodium: 105 mg You Save: 47 Calories, Fat: 7.7 g

From "Secrets of Fat-Free Desserts" by Sandra Woodruff, RD

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