Pie crust????
#5382 - 04/07/03 07:46 PM
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how can we make a safe pie crust
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Gretchen
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Ohhhhh, I wish I knew. Graham cracker crusts just doesn't cut it! I have been using a low-fat version from recipesource.com (lowfat pastry crust) which is OK but still pretty high in fat. Another place I found one is fatfree.com but I've not tried it yet - I'm not sure it will not taste like cardboard. Maybe the Recipe Goddess (Sharon) or someone else has a solution for us.
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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Well, you're asking all the tough questions! Pie crust, whipping cream...you've found the trickiest things to alter for IBS.
Pie crust depends on a lot of solid fat for it's flakiness and texture. You could make a graham cracker crust with 2-4 T canola oil - that's what I usually do. Finely grind some almonds or pecans in to the mixture as well -that helps prevent sogginess. And you could play around with the fatfree recipes HanSolo linked you to. Or, you can omit pie crusts altogether.
Whipping cream, if it's whipped, is just darn near impossible to sub for. You can use whipped egg whites, stabilized with some cream of tartar. And you can find soy/rice cream cheese instead of dairy. The soy cream cheese doesn't taste right by itself, but in recipes it's usually very good. You can also drain soy yogurt (I like Silk) in a fine mesh colander overnight or for several days. It will thicken up and work to replace cream cheese.
You could also try to works some gelatin into that strawberry pie - that would give you stability so the recipe would set. That plus the folded in eggwhite meringue, and some drained/thickened soy yogurt, might actually work well. But you'd have to experiment.
Best,
Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Yes Im complicated, I just love certain recipes and hate to give them up if at all possible and can find a way to alter them.Thanks for all the info.
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Gretchen
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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
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Sharon
"Anything Chocolate"...that is all!
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I know I am replying to a very old post, but I'm hoping someone will see it. Heather commented that ground almonds or pecans could be added in to the graham cracker crumb mixture to prevent sogginess.
How much ground nuts should be added to the graham cracker crumbs? And do the nuts get added to the recipe, or should I substitute a certain amount of ground nuts for that same amount of graham cracker crumbs?
I really appreciate anyone's help with this!
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Hi - try subbing 1/4 cup of finely ground nuts in place of the graham crackers. You could also probably just add the nuts to the regular amount of grahams.
This will help because of the extra fat and soluble fiber in the nuts, but it is only going to get you an extra day or so. Low fat crusts will be inherently problematic in terms of sogginess. 
XXOO
Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Thank you so much, Heather! As always, your suggestions and advice are greatly appreciated! I will definitely try this with my Thanksgiving pies. 
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