Guest guest Posted November 26, 2008 Report Share Posted November 26, 2008 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. Quote Link to comment Share on other sites More sharing options...
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