Fat Free Pie Crust, pastry style (not cookie style)

[Guest guest]

Below, so far as I can tell, is a very nearly first posting for a

fairly often repeated fat-free pastry pie crust. (Note: This recipe

has occurred earlier in this group.)

 

> http://www.fatfree.com/recipes/pies/pie-crust-2

> Wed, 12 Nov 1997 11:13:09 +0100

> Victoria Reed (vreed)

>

> Pie crust from the Eight Week Cholesterol cure by Robert Kowalski

>

> 1 cup sifted plain flour

> 1/3 cup light corn syrup

> 2 tabs skim milk

> 3/4 teas salt (optionsl)

>

> Mix flour and salt. combine syrup and milk and add all at once to

> the flour mixture. Stir with a fork until thoroughly mixed Roll

> out dough between sheets of waxed paper lightly dusted with flour.

> Makes enough for one crust.

>

> kwlacto lacto

>

This same crust is also credited to " Source: Butter Busters by Pam

Mycoskie "

 

Also so far as I can tell, either no one who has posted the recipe

has actually made it -- or they haven't ever said what they

thought of the result. So I decided to try it myself.

 

To make the crust vegan, obviously, I used low fat soy milk in place

of cow's milk.

 

Besides that, because I don't have any corn syrup in the house -- and

because I don't like corn syrup -- I used agave syrup. And because I

didn't have enough agave syrup left, I added about 1 1/2 Tablespoons

of honey to bring the liquid up to 1/3 cup.

 

After combining all of the ingredients, per the recipe, I tried to

place the dough between two floured pieces of waxed paper. ROTFL

(rolling on the floor laughing). This step plain out didn't work,

which is why I'm convinced no one has ever followed this recipe. In

spite of carefully dusting wax paper with flour, per the recipe, the

dough stuck to the paper and stuck really really well.

 

Once I scraped the dough -- carefully -- off the paper with a spatula,

I followed a more traditional course by flouring up a wooden board,

then placing the scraped dough on the floured board. Next I liberally

floured the top of the dough and pushed it down until it was spread

out enough for me to use a rolling pin.

 

I turned it over a couple of times, during the process, always adding

more flour (the dough was loose but delightfully light) so that it

wouldn't stick to the board, my hands, or the rolling pin.

 

When it was time to try to put it into a pie tin, I very carefully

pulled 1/2 up and folded it over the other half, then slid the entire

crust into the pie tin and unfolded it. As it was, I needed to patch a

hole or two and squish some of the dough around to properly cover the

tin. But I was able to flute the top edge -- just like a " proper "

pastry crust.

 

I can't yet finally say how the crust turned out. Right now it's in my

freezer, waiting until later this week when I will add a filling and

bake a pie.

 

However, I can say that the raw dough is absolutely delicious. But

then, what's not to like about unbleached organic pastry flour

liberally mixed with agave and honey (and soy milk)?

 

After a pie is cooked and eaten, I'll write again to say how the crust

tasted and felt when cooked with a filling.