Low Fat Pastry Pie Crust This makes enough for one single crust pie shell.
• 1 1/4 cup all-purpose flour • 1/4 teaspoon salt • 1/4 cup rice/soy milk (fat free) • 3 tablespoons canola oil
In a mixing bowl, combines flour and salt. Mix milk and oil together and add to flour mixture all at once. Stir with a fork until dough forms. Form into a ball. On a lightly floured surface, flatten dough and roll into a 12 inch circle. Ease pastry into a 9 inch pie plate. Trim pastry to ½ inch beyond edge of plate. Fold under extra pastry and crimp edge as desired.
For baked pie crust: Prick bottom and sides of pastry generously with the tines of a fork. Bake in a preheated 450 degree oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.
After many requests and much experimentation and trying many, many recipes, this is as good as it gets for good low fat pastry. Best bet for keeping the fat down in two crust pies is to use this for the bottom pastry and use some type of low fat crumb topping or a few pastry cut-outs to replace a full upper crust.