Pie Crust/Low-Fat
A low-fat pie crust that is perfect for making a variety of pies that make your Thanksgiving dinner.
Yield
1 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
sifted, |
|
| ¾ | teaspoons |
salt
optional |
|
| ⅓ | cup |
light corn syrup
light |
|
| 2 | tablespoons |
milk
skim |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
sifted, |
|
| 3.8 | ml |
salt
optional |
|
| 79 | ml |
light corn syrup
light |
|
| 3E+1 | ml |
milk
skim |
|
Directions
Preheat oven to 475 degrees. Mix flour and salt in bowl. Combine syrup and milk and add all at once to flour mixture. Stir with a fork til thoroughly mixed. Shape mixture into a ball and place in between 2 squares of wax paper lightly dusted with flour. Roll pastry into a circle large enough to fit a 9 inch pan. Spray pan with nostick spray and arrange pastry in pan. Cut off edges and press with fork. Prick bottom all over with a fork. Bake about 10 minutes or til golden brown. Cool before filling.
