Crusts: Flaky Oat Pie Crust
Source of Recipe
SECRETS OF FAT-FREE BAKING by Sandra Woodruff, RD
Recipe Introduction
This pie crust has less than half the fat of a traditional pie crust, with a tender flaky texture. Fill it with precooked fillings or with fillings that require baking.
Yield: One 9-inch pie crust
1/2 cup quick-cooking oats or oat bran
2/3 cup unbleached flour
1/2 tsp. baking powder
1/8 tsp. salt
2 - 3 tbsp. vegetable oil (try unrefined corn oil or walnut oil for extra flavor)
3 tbsp. plus 1 tsp. skim milk
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 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-inch circle. Place the other sheet of waxed paper over the circle of dough, and, using a rolling pin, roll the dough into an 11-inch circle.
Coat a 9-inch deep dish pie pan with nonstick cooking spray. Peel the top sheet of waxed paper from the pie crust, and invert the crust over the pie pan. 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 to steps 2 and 3, you can also pat the crust into the pan. Pinch off pieces of dough and press them in a thin layer against the edges of the pan. Then fill in the bottom with the remaining dough.)
For a prebaked crust, prick the crust with a fork at 1-inch intervals, and bake at 400 F. 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 the crust as directed in the recipe.
NUTRITIONAL FACTS (PER 1/8 CRUST) Calories: 90, Carbohydrates: 11.5 g, Cholesterol: 0 mg, Fat: 3.6 g,
Fiber: 1 g, Protein: 2 g, Sodium: 76 mg
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