Guest guest Posted November 10, 1999 Report Share Posted November 10, 1999 Does anyone have a *good*, TNT, flour-based pie crust to share that does not contain butter, margarine, or shortening? Is it possible to get a tender crust with a vegetable oil, such as canola? Ah, a good, healthy pie crust is hard to come by, isn't it? -- Ellen C. ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 1999 Report Share Posted November 10, 1999 " Ellen C. " wrote: > " Ellen C. " <ellen > > Does anyone have a *good*, TNT, flour-based pie crust to share that > does not contain butter, margarine, or shortening? Is it possible to > get a tender crust with a vegetable oil, such as canola? > > Ah, a good, healthy pie crust is hard to come by, isn't it? > > -- > Ellen C. > ellen > I have a couple of favorite recipes for pie crust. A crust without shortening won't really be as " flaky, " but I have used this first recipe for years and we love it. I actually got the recipe from a tofu pot pie recipe that was in a romance novel. <G> It comes out great everytime. It's not a sweet crust, but I use it for apple pies, blueberry pies, and things like that--and also for tarts or turnovers and even " meal " pies like a tofu pot pie. I also use it with leftover thick soups or anything that would go well in one. I cut it out into little squares or other shapes and fill with whatever, then bake until lightly browned... Well, anyway, it's a versatile pie crust. The second recipe is another I have used for years. I actually use it most at Thanksgiving for a carob pudding pie and for pumpkin pie and also for a lemon pudding pie, but it also works well for apple pies--or any pie. I just like this best as a " bottom " crust on the kind of pie that doesn't have a top, but the person who gave me this recipe used it for apple pie and that was wonderful. The third recipe I'm sending is one I can't remember if I've ever used, though I probably have. For milk I use soy milk. I make pies at holiday time every year using these pie crusts. Deanne * Exported from MasterCook * PIE CRUST Recipe By : Man, Woman, and Child Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pastries Pies American Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat pastry flour 1 cup unbleached white flour 1/3 cup oil, light 1 teaspoon salt 1/2 cup ice water Mix dry ingredients. Add oil and water and mix lightly until dough holds together. Wrap in plastic wrap and refrigerate for 30 minutes. Then knead a little. Divide into two slightly unequal balls. Roll out larger ball until slightly larger than pie plate. Lightly flour and then fold into quarters (fold in half, then in half again). Put in pie plate and unfold, gently fitting to pie plate. Add filling. Roll out smaller ball until slightly larger than pie plate. Lightly flour and then fold into quarters. Put over pie and then unfold. Turn under edges using all the dough. (You don't need to trim.) If using an uncooked filling, bake at 375 degrees for 30 minutes. Reduce heat to 325 and bake for 30 minutes longer. A precooked filling may take a little less. - - - - - - - - - - - - - - - - - - ====================================================== * Exported from MasterCook * FLAKY WHEAT-OAT PIE CRUST Recipe By : Priska Serving Size : 1 Preparation Time :0:00 Categories : American Desserts Pastries Pies Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup oil 1/2 cup warm water 1 tablespoon liquid lecithin 1 cup whole wheat pastry flour 1 cup oat flour 1 teaspoon salt Place first three ingredients in bowl and beat well with a fork. In another bowl, stir together flours and salt. Add liquid ingredients to dry, stirring just enough until dough is formed. Do not overmix because crust will be tough. Press dough together with hands to form ball. Procedure for rolling out pie crust: With a damp cloth, moisten an area about 12 " x 14 " . Place plastic wrap over wet area. Put half the dough in center of plastic. Then place another piece of plastic over the dough. Roll out a 10 " - 11 " circle. Remove top plastic. Place inverted pie pan in center of dough. Put one hand on pie pan while using the the other hand underneath pie crust (under plastic), gently pressing dough in center of pan. Flip pie pan over with dough. Gently fit dough to pan and remove the plastic. For top crust, roll out between plastic, following preceding steps. Remove top piece of plastic. Pick bottom plastic and flip crust onto pie. Remove plastic. Roll edges together and press together, fluting the edges. (You don't need to trim.) This makes a 9 " pie crust. NOTE: For pre-baked pie shell, prick bottom crust with a fork. Bake at 350 degrees for 20 - 25 minutes or until fluted edge is firm to the touch. Using aluminum foil pie tins, you may make crust ahead of time and freeze. Freeze them separately, but after frozen, you may stack them. Wrap tightly. To make " oat flour " you can put oatmeal in the blender 1/4 cup at a time and blend. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * EASY PIE CRUST Recipe By : Mr. Food/Cheryl in Mississippi Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/2 cup vegetable oil 2 tablespoons cold milk Sift the flour, salt, and sugar into a 9-inch pie plate. In a 1-cup measuring cup, whisk together the oil and milk an then pour over the flour mixture right into the pie plate. Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim of the pie plate. To use a baked pie shell, prick the surface of the dough with a fork several times and bake in a preheated oven at 425 degrees for 12 to 15 minutes. Cool and fill as desired. To use as an unbaked pie shell, just fill with the desired filling and bake according to filling directions. If you want to use the crust for a pot pie, eliminate the 1 teaspoon of sugar. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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