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SharonMello

Reged: 01/22/03
Posts: 996
Loc: Groveland, CA
Re: Pie crust???? - I may have something for you...
      04/09/03 08:37 AM

NK - Well, I went through some of my low fat cookbooks and here's what I came up with. I haven't tried any of these, so please let us know how they came out.

SHORTCRUST DOUGH

1.5 c unbleached all purpose flour
1 tsp sugar
6 tbsp polyunsaturated margerine chilled
1 egg white, lightly beaten

Sift flour and sugar into mixing bowl. Add the margerine and rub it into the dry ingred w/your fingertips until the mixture resembles fine breadcrumbs. Add egg white mixing it in w/wooden spoon to form a dough. Gather the dough into a firmm ball, and knead it briefly onn a lightly floured surface until it is smooth. DO NOT OBERWORK THE DOUGH OR IT WILL BECOME OILY AND THE BAKED PASTRY WILL BE TOUGH. Roll out the dough as required.

This recipe makes 9 oz and takes about 10 minutes. It may be stored tightly covered w/plastic wrap in fridge up to one week, or in freezer up to 3 mos.


Taken from Fresh Ways with Pastries & Sweets, Time-Life Books Healthy Home Cooking, Alexandria, VA.

PASTRY FOR TART

1.25 c Quaker Oats (quick or old-fash, uncooked)
1/3 c firmly packed brown sugar
1/4 c all purp flour
2 egg whites
2 tbsp margerine melted

Lightly spray 9" pie plate w/nonstick spray. Combine oats, brown sugar, flour, margerine and egg whites mixing until moistened. Press mixture into bottom and up sides of prepared plate. Bake 15 to 18 min or until light golden brown. Remove to wire rack and cool completely before putting filling in.

This recipe was for a fruit tart made with cream cheese and ricotta cheese.

Here's another:

DEEP DISH PEACH PIE

Makes 1 - 8" pie, 8 serv

1 c sugar
2 tbsp cornstarch
3 lbs peaches seeded pared and sliced (about 6 c)
2 tbsp lemon juice
1 tbsp margerine melted
1/4 tsp almond extract
2 tbsp sliced almonds

Preheat oven to 375. Remove and reserve 1 tbsp sugar. In small bowl, combine remaining sugar and cornstarch. In lg bowl, toss peaches w/lemon juice and add sugar mixture, margerine and extract. Turn into 8" square baking dish. Roll pastry to 9" square; cut slits near center for venting. Place pastry over filling. Turn under edges, seal and flute. Sprinkle w/remaining tbsp sugar and almonds. Bake 45-50 min or until golden brown. Cool on rack.
Cal 292
Fat 10 g
Chol 0
sod 163 mg

FRUIT TART CRUST

3/4 c flour
1/4 c oat bran
2 tbsp sugar
1/2 stick Parkay margerine
2-3 tbsp cold water

Mix flour, oat bran and 2 tbsp sugar in med bowl. Cut in margerine until mixture resembles coarse crumbs. Sprinkle w/2-3 tbsp water, mixing lightly w/fork just til moist. Roll into ball. Cover and refrigerate.

On lightly floured surface, roll out dough into 11" circle. Place in 9" tart pan w/removable bottom. Trim edges and prick bottom w/fork. Bake 16-18 min or until golden brown. Cool before filling.

SOFT GINGERSNAP CRUST

20 gingersnap cookies
1.5 tbsp margerine softened

Place cookies and margerine in food processor and process until gingersnaps are finely ground. Press mixture into bottom and sides of 8" pie plate. Bake 5-8 min and then cool before filling.

TART CRUST

1.75 c Quaker Oats (quick or old-fash, uncooked)
1/2 c all purp flour
1/3 c firmly packed brown sugar
1/4 tsp salt (opt)
5-1/3 tbsp margerine melted

Heat oven to 350. Lightly oil 9" spring form pan or pie plate. Combine oats, flour, brown sugar and salt. Add margerine and mix well. Reserve 1/3 c for topping. Press remaining mixture onto bottom and 1" up sides of prepared pan. Bake 15 min.

Above recipes from Favorite Brand Name Light Cooking--low fat, low calorie, low cholesterol by Publications International, Ltd., Lincolnwood, Ill.

CRUST

1 c plain dry bread crumbs
1 c crunch nut-like cereal nuggets
1/2 c sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 c apple sauce
2 tbsp margerine melted
1 egg white

In med bowl, combine bread crumbs, cereal, 1/2 c sugar and 1/2 tsp cinnamon and 1/2 tsp nutmeg. Add 1/4 c applesauce, margerine and egg white. Mix til moist. Press onto bottom of prepared pan. Bake 8 min.

From Mott's Applesauce A Better Way to Bake, Delicious Low Fat Recipes by Publications International, Inc.

Apparently, those of us watching our fat intake are not supposed to eat pie crusts--that sucks!

Anyway, this is what I could come up with. Don't know if any of them will suit your needs, but I tried.

I think I was away when you signed onto the board. Considering your logon name, do you bake a lot?

Welcome to the IBS boards!!

Sharon

--------------------
Sharon
"Anything Chocolate"...that is all!

Post Extras Print Post   Remind Me!     Notify Moderator

Entire thread
Subject Posted by Posted on
* Pie crust???? nurturingkneads 04/07/03 07:46 PM
. * Re: Pie crust???? - I may have something for you... SharonMello   04/09/03 08:37 AM
. * Re: Pie crust???? HeatherAdministrator   04/08/03 01:15 PM
. * Re: Pie crust???? Thanks Heather nurturingkneads   04/09/03 03:12 AM
. * Re: Pie crust???? Yoda (formerly Hans)   04/08/03 06:11 AM

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