Desserts-Pie: .Lowfat Pie Crust
Source of Recipe
splenda.marketsource.com
Recipe Introduction
Makes: enough dough to make 1 (9-inch) double-crust pie (8 servings)
Preparation Time: 20 min.
Chill time: 1 hour
Bake time: 50-60 min.
List of Ingredients
2 cups All- Purpose Flour, divided
1 tsp. Vinegar (White or Cider)
1/2 cup Ice Water (more as necessary)
3 Tbsp. SPLENDA® No Calorie Sweetener, Granular
7 Tbsp. Vegetable Shortening
2 Tbsp. Milk (optional) to brush surface of piecrust
Nutritional Information Per Serving:
Serving Size: 1/8 double-crust pie crust
Total Calories 210
Calories from Fat 100
Total Fat 11g
Saturated Fat 2.5g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 24g
Dietary Fiber 0g
Sugars 1g
Protein 3g
Exchanges Per Serving:
2 starches, 2 fat
This recipe, when compared to a full sugar, full fat version, has a 25% reduction in calories, a 38% reduction in fat, a 14% reduction in carbohydrates and an 89% reduction in sugars!Recipe
1. Make dough. Mix 1/4 cup flour, vinegar and 1/2 cup ice water together in a small bowl with a wire whisk. Mix well. Combine remaining flour and SPLENDA® Granular together in a medium mixing bowl. Cut in shortening using a pastry cutter or two knives until mixture resembles a very coarse meal. Slowly add water mixture. Mix with a spoon until just blended. Add more water as necessary.
2. Divide dough in half. Place halves on a lightly floured work surface. Press halves into circles using the palm of your hand. Cover dough with plastic wrap and chill for approximately 1 hour. This allows the dough to become less resistant to rolling and for the shortening to become firmer, making the dough easier to handle.
3. Lightly oil or spray a 9-inch pie pan with baking spray. Set aside.
4. Roll dough. Remove one circle of dough from the refrigerator. Roll out dough on a lightly floured work surface. Roll the dough, using a rolling pin, into an 11 or 12-inch circle. Roll from the center of the dough out to the edges while applying light pressure. Sprinkle flour over the top of the dough as necessary to prevent sticking to the rolling pin. Lift edges of dough and sprinkle under the dough with flour to prevent dough from sticking to the work surface.
5. Roll dough onto rolling pin to transfer to the pie pan. Unroll the pie dough starting at one side of the pie pan. Place in the prepared 9-inch pie pan.
6. For a two-crust pie, roll out remaining dough on a floured work surface. Place filling on top of crust in the pie pan. Place second crust on top of the filling. Crimp edges by first folding the two crusts together. Next, press your thumb against the inside edge of the pastry and press dough around your thumb using the index finger and thumb of your other hand. Repeat around entire pie to create a fluted edge. Brush surface with milk before baking for a more even and golden brown.
7. Bake as directed in individual recipes.
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