Is Pie Always a No-No for Healthy Eating? Think Again! Delicious Low Fat Pie Crust Recipe for Healthy Desserts
Table of Contents
Overview: Your Secret to Guilt-Free Pie
Do you love pie? Like, really, really LOVE pie? But do you also think pie is something you can only eat sometimes because it’s not very healthy? Lots of people think pie crust is full of fat and not good for you. Well, guess what? It doesn’t have to be that way! This recipe is like magic. It shows you how to make a pie crust that’s still super yummy, but with way less fat! It’s called a low fat pie crust, and it’s going to change how you think about pie forever.
This special recipe is awesome because it lets you enjoy your favorite pies without feeling guilty. It’s quicker than you might think, and it’s so easy, even if you’ve never made a pie crust before. Seriously! In about 30 minutes, you can have a perfect pie crust ready to go. And the difficulty level? We’re talking super easy – like making a sandcastle, but tastier!
Get ready to learn how to make a pie crust that’s light, flaky, and delicious, and won’t make you feel like you’re missing out on healthy eating. Let’s get baking!
Key Takeaways:
- Enjoy pie without the guilt with this low-fat recipe.
- Quick to make: Ready in about 30 minutes.
- Easy difficulty level, perfect for beginners.
- Healthy and delicious alternative to traditional pie crusts.
Essential Ingredients: What Makes This Crust So Good?
Let’s talk about the superheroes of our low fat pie crust – the ingredients! Each one has a special job to make our crust yummy and healthy.
- Flour (2 cups): Think of flour as the main builder of our pie crust. It gives the crust its shape and holds everything together. We’re using all-purpose flour in this recipe because it works great for pie crusts. But guess what? You can also use whole wheat flour if you want to make it even healthier! Whole wheat flour has more good stuff in it, like fiber. If you use whole wheat, your crust will be a little bit more nutty and maybe a tiny bit heavier, but still delicious!
- Cold Water (1/4 cup to 1/2 cup): Cold water is like the magic glue! It helps bring the dough together. And guess what’s super important? It needs to be ice cold! Why? Because cold water helps make our crust flaky and light. Warm water would make it tough, and we don’t want that! So, keep that water icy cold!
- Olive Oil (1/3 cup): Here’s the secret ingredient that makes this pie crust low fat! Instead of using lots of butter or shortening like in regular pie crusts, we’re using olive oil. Olive oil is a healthy fat, and it still makes our crust taste yummy and gives it a nice texture. If you don’t have olive oil, you can use other oils like canola oil or vegetable oil. Or, for a fun twist, you can even use unsweetened applesauce or plain yogurt! Applesauce and yogurt make the crust even lower in fat and add a tiny bit of sweetness or tang.
- Salt (1/2 teaspoon): Salt might seem like a small thing, but it’s super important for flavor! It makes all the other flavors in our pie crust taste even better. Just a little bit is all we need!
Here’s a quick ingredient guide:
| Ingredient | Why it’s important | Substitutions/Variations |
|---|---|---|
| Flour (All-Purpose) | Main structure of the crust | Whole wheat flour for a healthier option |
| Cold Water | Binds dough, creates flakiness | Must be ice cold for best results |
| Olive Oil | Adds moisture, healthy fat, tender crust | Canola oil, vegetable oil, unsweetened applesauce, plain yogurt |
| Salt | Enhances flavor | A pinch of sea salt for extra flavor |
Key Takeaways:
- Simple ingredients: Flour, water, olive oil, and salt.
- Olive oil is the key to making it low-fat.
- You can use whole wheat flour for extra health benefits.
- Cold water is crucial for a flaky crust.
Step-by-Step Instructions: Let’s Make Pie Crust!
Okay, get ready to become a pie crust pro! Follow these easy steps, and you’ll have a perfect low fat pie crust in no time.
- Step 1: Mix the Dry StuffFirst, we need a big bowl. Put the flour (2 cups) and salt (1/2 teaspoon) into the bowl. Imagine you’re making a sandcastle – these are like the dry sand. Use a spoon to mix them together so the salt is spread all through the flour. This is important so every bite tastes just right!Tip: Make sure your flour is fresh! Old flour can sometimes make your crust taste a little funny.
- Step 2: Add the Wet StuffNow, pour in the olive oil (1/3 cup). It might seem like not much oil, but it’s just the right amount! Next, slowly pour in the cold water (start with 1/4 cup). Remember, ice cold is the secret! Don’t pour all the water in at once. We might not need all of it.Tip: To make sure your water is super cold, you can put some ice cubes in a glass of water. Measure out the water you need after you take the ice out.
- Step 3: Mix It GentlyThis is where we mix everything together. Use a fork to gently stir the wet stuff into the dry stuff. Don’t mix it too much! Just mix until it starts to come together into a ball of dough. It’s okay if it looks a little crumbly at first. If it’s too dry and crumbly and not coming together, add a little more cold water, one tablespoon at a time, until it just forms a ball. If it’s too sticky, add a tiny bit more flour.Tip: Don’t overmix the dough! Overmixing makes the crust tough. We want it to be tender and flaky, so mix just until it comes together.
- Step 4: Chill Out!Now we need to let the dough chill in the fridge. Wrap the dough ball in plastic wrap or put it in a zip-top bag. Put it in the fridge for at least 30 minutes. Chilling helps the dough relax and makes it easier to roll out later. Plus, cold dough makes for a flakier crust!Tip: You can chill the dough for longer if you want, even overnight! Just make sure to let it sit out at room temperature for about 10-15 minutes before rolling it out if it’s been in the fridge for a long time.
- Step 5: Roll It OutTake the dough out of the fridge. Sprinkle a little flour on your kitchen counter or a big cutting board. Put the dough on the floured surface. Use a rolling pin to roll out the dough into a circle shape. Roll from the center out to the edges, turning the dough as you go. Make it big enough to fit your pie dish – usually about 12 inches around.Tip: If the dough is sticking to your counter or rolling pin, sprinkle a little more flour underneath and on top. Roll gently and evenly so the crust is the same thickness all over.
- Step 6: Put It in the DishCarefully lift the rolled-out dough and place it into your pie dish. Gently press it into the bottom and up the sides of the dish. Now you can trim off any extra dough hanging over the edges. You can use a knife or scissors to do this. And guess what? You can use those extra dough scraps to make fun shapes to decorate your pie later!Tip: For a pretty edge, you can crimp the edges of the pie crust with a fork or your fingers. Or, you can just press them down with a fork all around.
Key Takeaways:
- Easy 6-step process for making pie crust.
- Don’t overmix the dough.
- Chilling is important for flakiness and easy rolling.
- Roll dough evenly and fit into pie dish.
Assembly: Building Your Delicious Pie
Alright, your amazing low fat pie crust is ready! Now, let’s talk about putting it all together to make a fantastic pie. Think of your pie crust as the stage, and your pie filling as the star of the show!
Choosing Your Filling:
The best part about pie crust is that it goes with almost any filling! You can make:
- Fruit Pies: Apple, cherry, blueberry, peach – yum! Fruit fillings are naturally healthy and delicious.
- Pumpkin Pie: Perfect for fall, and pumpkin is packed with vitamins!
- Sweet Potato Pie: Another healthy and yummy option, full of good stuff.
- Chocolate Pie (using a healthy chocolate filling): Even chocolate pie can be healthy-ish if you use dark chocolate and less sugar in the filling!
- Cream Pies (with lighter creams): You can make lighter cream pies using low-fat milk or yogurt in the filling.
Putting It Together:
- Pre-bake the crust (for some pies): For pies with fillings that are already cooked or don’t need to bake for long (like cream pies or some fruit pies), you might need to pre-bake your pie crust. To do this, poke holes in the bottom of the crust with a fork (this is called “docking”). Then, bake it in a 375°F (190°C) oven for about 15-20 minutes, or until it’s lightly golden brown. Let it cool completely before adding your filling.
- Add your filling: Once your crust is ready (pre-baked or unbaked, depending on your recipe), pour or spoon your pie filling into the crust. Make it look nice and even!
- Top crust (optional): If you’re making a double-crust pie (like apple pie), you’ll need to roll out another pie crust and place it on top of the filling. Don’t forget to cut some vents in the top crust so steam can escape while baking! If you’re making a single-crust pie (like pumpkin pie), you don’t need a top crust.
- Bake your pie: Follow your pie filling recipe for baking instructions. Usually, fruit pies bake at around 375°F (190°C) for about 45-60 minutes, or until the filling is bubbly and the crust is golden brown.
Presentation Tips:
- Crimp the edges: Make your pie look fancy by crimping the edges of the crust with your fingers or a fork.
- Use dough scraps: Remember those dough scraps? Roll them out and cut out fun shapes like leaves or stars. Place them on top of your pie before baking for a pretty decoration!
- Dust with sugar (optional): Before baking, you can sprinkle a little bit of sugar on top of the crust for a sparkly finish.
- Fruit designs: For fruit pies, arrange some extra fruit slices on top in a pretty pattern before baking.
Key Takeaways:
- Versatile crust: Works with many different pie fillings.
- Consider pre-baking crust for certain fillings.
- Get creative with presentation: Crimping, dough shapes, fruit designs.
Storage and Make-Ahead Tips: Pie When You Want It!
Want to make your pie crust ahead of time? Or have leftovers? No problem! Here’s how to store your low fat pie crust and pies to keep them fresh and yummy.
Storing Pie Crust Dough:
- In the fridge: You can keep the pie crust dough in the fridge for up to 2 days. Just wrap it tightly in plastic wrap or put it in a zip-top bag. When you’re ready to use it, let it sit at room temperature for about 10-15 minutes to soften slightly before rolling it out.
- In the freezer: For longer storage, you can freeze the dough! Wrap it tightly in plastic wrap, then put it in a freezer bag. It can stay in the freezer for up to 3 months. When you want to use it, thaw it in the fridge overnight.
Storing Baked Pie Crust (without filling):
- Let the baked pie crust cool completely. Then, wrap it loosely in plastic wrap or put it in an airtight container. You can store it at room temperature for about 2 days, or in the fridge for up to a week.
Storing Baked Pie (with filling):
- Fruit pies: Fruit pies can be stored at room temperature for a day if it’s not too hot. For longer storage, or if it’s warm, keep them in the fridge for up to 3-4 days. Cover loosely with plastic wrap or foil.
- Cream pies and pumpkin pies: These pies should always be stored in the fridge because they have fillings that can spoil if left out. They’ll stay good in the fridge for up to 3-4 days.
Reheating Pie:
- Fruit pies: You can reheat fruit pies in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave slices for a short time, but the crust might not be as crispy.
- Cream pies and pumpkin pies: These are usually best served cold, so reheating isn’t usually needed. If you do want to warm them slightly, you can microwave a slice for a very short time, but be careful not to overheat the filling.
Here’s a quick storage guide:
| Item | Fridge | Freezer | Room Temperature |
|---|---|---|---|
| Pie Crust Dough | Up to 2 days | Up to 3 months | Not recommended |
| Baked Pie Crust (no filling) | Up to 1 week | Not recommended | Up to 2 days |
| Fruit Pie (baked) | Up to 3-4 days | Not recommended | 1 day (cool temp.) |
| Cream/Pumpkin Pie (baked) | Up to 3-4 days | Not recommended | Not recommended |
Key Takeaways:
- Pie crust dough can be made ahead and stored in fridge or freezer.
- Baked pies have different storage needs depending on filling.
- Fruit pies can be reheated; cream and pumpkin pies are best cold.
Recipe Variations: Mix It Up!
Want to get even more creative with your low fat pie crust? Here are some fun variations you can try!
- Sweet Crust: If you’re making a sweet pie and want a slightly sweeter crust, add 1-2 tablespoons of sugar to the flour mixture in Step 1. Powdered sugar works best!
- Gluten-Free Crust: If you can’t eat gluten, you can use a gluten-free all-purpose flour blend instead of regular flour. Make sure it’s a blend that’s meant for baking. Gluten-free crusts can sometimes be a little more delicate, so handle it gently when rolling and transferring to the pie dish.
- Flavored Crust: Add some spices to your flour mixture for a flavored crust! Try ½ teaspoon of cinnamon for apple pie, or ¼ teaspoon of nutmeg for pumpkin pie. You can also add a little bit of lemon or orange zest (the colored part of the peel) for a citrusy flavor.
- Chocolate Crust: For chocolate lovers! Add 2 tablespoons of unsweetened cocoa powder to the flour mixture in Step 1. This makes a yummy chocolate crust that’s perfect for cream pies or chocolate fillings. You might want to add a tiny bit more water if the cocoa powder makes the dough a little dry.
- Herb Crust (for savory pies): Want to make a savory pie, like a quiche or a vegetable pie? Add 1-2 teaspoons of dried herbs like thyme, rosemary, or oregano to the flour mixture. This will give your crust a delicious savory flavor!
Key Takeaways:
- Easily adaptable recipe for different flavors.
- Try sweet, gluten-free, flavored, chocolate, or herb crust variations.
- Simple additions can create exciting new crust flavors.
check our healthy dessert recipes
Conclusion: Bake, Enjoy, and Be Healthy!
Wow, you did it! You now know how to make a delicious and healthy low fat pie crust! Isn’t it amazing that you can enjoy pie and still feel good about what you’re eating? This recipe is all about having fun in the kitchen and making treats that are both yummy and good for you.
Don’t be afraid to try out different fillings and crust variations. Baking is all about experimenting and finding what you love best. So go ahead, bake a pie for your family, for your friends, or just for yourself! Enjoy every bite of your guilt-free, delicious, low fat pie crust. Happy baking!
Key Takeaway:
- Encouragement to experiment and enjoy healthy baking.
- Reiterate the deliciousness and health benefits of the recipe.
FAQs: Your Pie Crust Questions Answered!
Got questions about making low fat pie crust? We’ve got answers! Here are some common questions people ask.Q: Is this pie crust really low fat?A: Yes! By using olive oil instead of butter or shortening, this pie crust has significantly less fat than traditional pie crusts. It’s a much healthier option if you’re watching your fat intake.Q: Can kids help make this recipe?A: Absolutely! This recipe is super easy and fun for kids to help with. They can help measure ingredients, mix them together, and even roll out the dough (with a little help!). It’s a great way to get them involved in cooking and learn about healthy eating.Q: How long does the pie crust dough last in the fridge?A: You can keep the pie crust dough in the fridge for up to 2 days. Make sure it’s wrapped tightly so it doesn’t dry out.Q: Can I use butter instead of olive oil?A: Yes, you can use butter, but it won’t be a low fat pie crust anymore! If you use butter, use cold butter and cut it into small pieces before mixing it with the flour. The method will be a bit different from this recipe, but you can find recipes for traditional butter pie crusts easily.Q: What kind of fillings work best with this low fat pie crust?A: This crust is super versatile and works well with almost any filling! Fruit fillings like apple, cherry, and blueberry are delicious and healthy. Pumpkin, sweet potato, and even lighter cream fillings are also great choices. Experiment and find your favorite!Q: My dough is too sticky/too dry. What do I do?A: If your dough is too sticky, add a tiny bit more flour, one tablespoon at a time, and mix gently. If it’s too dry and crumbly, add a little more cold water, one teaspoon at a time, until it comes together. Remember, don’t overmix!Q: Can I make this pie crust ahead of time and freeze it?A: Yes! You can freeze the pie crust dough for up to 3 months. Wrap it tightly in plastic wrap and then in a freezer bag. Thaw it in the fridge overnight before using.
Key Takeaway:
- Answers to common questions about the recipe for easy baking.