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Low Fat Pie Crust - Flaky Oat Pie Crust
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Recipe Information
Description:
This pie crust has less than half the fat of traditional pie crust, with a tender flaky texture. Fill with precooked or fillings that need baking.

Source:
Donna

Serves/Makes:One 9-in. pie crust

Ingredients
  • 1/2 cup (125 ml) quick-cooking oats or oat bran
  • 2/3 cup (150 ml) unbleached flour
  • 1/2 tsp (2 ml). baking powder
  • 1/8 tsp (1 ml). salt
  • 2 3 tbsp (45 ml). vegetable oil (try unrefined corn oil or walnut oil for extra flavor)
  • 3 tbsp (45 ml). plus 1 tsp (5 ml). skim milk
Preparation
  • Place the oats or oat bran, flour, baking powder, and salt in a medium-sized bowl, and stir to mix.
  • Add the oil and just enough of the milk to form a stiff dough, stirring just until the mixture holds together and forms a ball.
  • Coat two 12 inch x 12 inch pieces of waxed paper with nonstick cooking spray.
  • Lay the dough on 1 of the sheets of waxed paper, and pat it into a 7-in. circle.
  • Place the other sheet of paper over the circle of dough and, using a rolling pin, roll the dough into an 11-in. circle.
  • Coat a 9 inch deep dish pie pan with nonstick cooking spray.
  • Carefully peel the waxed paper from the crust and press the crust into the pie pan.
  • Pinch the edges of the crust or press with the tines of a fork to make a decorative edge (As an alternative, you can also pat the crust into the pan. Pinch off pieces of dough and press them in a thin layer against the sides of the pan. Then fill in the bottom with the remaining dough).
  • For a prebaked crust, prick the crust with a fork at 1-in. intervals, and bake at 400 degrees (200 C.) for about 12 minutes, or until lightly browned.
  • Allow the crust to cool to room temperature before filling.
  • When a prebaked crust is not desired, simply fill and bake as directed in the pie recipe.
Comments
Nutritional Facts (Per 1/8 Crust) Calories: 90, Carbohydrates: 11.5 g, Cholesterol: o mg, Fat: 3.6 g, Fiber: 1 g, Protein: 2 g, Sodium: 76 mg You Save: Calories: 52, Fat: 6 g

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

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