Crusts: Crunchy Nutty Pie Crust
Source of Recipe
SECRETS OF FAT-FREE BAKING by Sandra Woodruff, RD
Recipe Introduction
You can fill this crust with either precooked fillings or fillings that require baking.
Yield: one 9-inch crust
1 cup barley nugget cereal
1/4 cup honey crunch wheat germ or finely chopped pecans or almonds
2 tbsp. light brown sugar
3 tbsp. 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-inch pie pan with nonstick cooking spray, and 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 F. for about 12 minutes, or until the edges feel firm and dry. Cool the crust to room temperature and fill with a pre cooked filling or fill and bake as directed in the recipe.
Note that 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-inch wide strips of aluminum foil, and fold them over the edges of the pie pan to prevent over browning.)
Nutritional Analysis (PER 1/8 CRUST) Calories: 73, Carbohydrates: 15.6 g, Cholesterol: 0 mg, Fat: 0.3 g,
Fiber: 1.5 g, Protein: 2.9 g, Sodium: 105 mg
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