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Hi, I've had a request for a low fat pie crust recipe. There are many options in making a reduced fat pie crust. This is a recipe for one of my favorites. I have found that baking a short dough (cookie-like) crust called: Pasta frolla in Italian, or Pate sucree in French, resists becoming soggy and holds up the best to a moist custard filling, like that in pumpkin pie. Also, there are low fat pre-made pie shell available, if you prefer that. Just be sure to read the labels :)
I hope you enjoy this recipe,
Diana's Low in Saturated Fat, Pasta frolla dough for pastry crust
1 3/4 cup (218.75g) unbleached all purpose flour
1/3 cup (65g) sugar
1/2 teaspoon (.9g) ground ginger (if using this recipe for pumpkin pie)
1/4 teaspoon (2g) salt
3 T (42.6g) unsalted butter
3 T (45.65mL) canola oil
1 whole egg
1 egg white
splash of cold water, just enough to form a smooth dough
You can try using the creaming method, which is classically used for this type of crust. Keep in mind, this is much less fat and may not incorporate as you're used to. I usually mix everything by hand when I'm only making one pie shell, this is how I do it:
Combine all the dry ingredients with a whisk. Cut the butter into it. I usually cut the butter into small pieces, then sheet it (press it) between my fingers, working quickly. My hands are always cold; I never have a problem with melting the butter by handling it. If you are lucky and have warm hands, you may be better off using a hand held pastry blender http://www.target.com/Cuisipro-Pastry-Blender/dp/B0014ZP06E/...
Then I make a well in the center of the dry ingredients and add the eggs and the oil. Use a fork, whisk the eggs and oil together, while slowly incorporating the flour. By hand, gently knead the mixture until a smooth dough forms, adding a sprinkle of cold water as necessary. Try not to add too much water or overwork the dough - gluten will develop, resulting in a less tender crust.
Form the dough into a ball and wrap in clear wrap. Refrigerate to rest the dough for an hour. Then it is ready to roll out and use in your favorite custard pie recipe :)
Pumpkin Pie serving suggestion Pumpkin Pie from fresh pumpkin
topped with a rosette of Eggnog Whipped Cream & Candied Australian Ginger