Fitness Magazine Low-Fat Pie Crust
This pie crust uses low-fat oils for a healthier option to match with your favorite pie filling.
Yield
12 servingsPrep
45 minCook
10 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 6 | tablespoons |
canola oil
chilled, or olive oil |
|
| 1 | large |
egg whites
extra large, lightly beaten |
|
| 1 ½ | teaspoon |
apple cider vinegar
|
|
| 1 | x |
water
ice cold, as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 9E+1 | ml |
canola oil
chilled, or olive oil |
|
| 1 | large |
egg whites
extra large, lightly beaten |
|
| 7.5 | ml |
apple cider vinegar
|
|
| 1 | x |
water
ice cold, as needed |
*
|
Directions
Preheat oven to 350℉ (180℃).
Mix flour and salt in a medium bowl.
Create a well in the middle of the flour mixture.
Pour oil into well. Mix with fork until dough is crumbly.
Add in egg white and vinegar. Mix well.
Use dough to form dough into a ball, adding ice water if dough is still crumbly.
Refrigerate for 30 minutes.
Roll out dough on floured surface until 1 inch thick.
Be careful not to rip dough as you move it to a 9-inch pie plate.
Bake until golden, 7 to 10 minutes.
Fill with favorite filling and bake according to filling instructions.
adapted from Fitness Magazine
