How to Make a Low Calorie Pie Shell from Scratch

Is it Possible to Love Pie and Still Eat Healthy? Yes! Make a Low Calorie Pie Shell!

Overview: Your Guilt-Free Pie Crust is Here!

Do you love pie? Yummy, sweet, fruity, creamy pie? But do you also think about calories when you want to eat a slice? Lots of people do! Pie is yummy, but sometimes the crust can be full of butter and not-so-healthy stuff. But guess what? You can have your pie and eat it too! We’re going to show you how to make a super easy, super tasty, and super low calorie pie shell right at home!

This recipe is special because it lets you enjoy your favorite pies without feeling guilty. It’s made with simple ingredients and it’s much lighter than regular pie crusts. It’s perfect for anyone who wants to eat a bit healthier but still wants to enjoy a delicious dessert.

How long does it take? About 20 minutes to get everything ready, and then around 15-20 minutes in the oven. Not long at all!

How hard is it? Easy peasy! Like making cookies, but even easier. If you can mix things in a bowl, you can make this pie shell.

Get ready to bake a pie that’s good for your taste buds and good for you! Let’s get started!

Essential Ingredients: What You Need to Make Magic

To make our amazing low calorie pie shell, you only need a few simple things. Let’s see what they are and why they are important:

• Flour: 1 ½ cups (all-purpose or whole wheat). Flour is the base of our pie shell. It holds everything together! You can use all-purpose flour if you want a really light crust. Or, for a bit more fiber and a nutty taste, try whole wheat flour. Variation: You can also use gluten-free flour blends if you need to avoid gluten.
• Sweetener: 2 tablespoons (sugar, honey, or sugar substitute). A little bit of sweet makes everything taste better! You can use regular sugar, or honey for a different flavor. If you want to make it even lower in calories, use a sugar substitute like stevia or erythritol. Variation: For a richer flavor, try brown sugar.
• Fat: ¼ cup (unsweetened applesauce, plain yogurt, or light olive oil). This is where we make it low-calorie! Instead of lots of butter or shortening, we use healthier options. Applesauce makes the crust moist and adds a little sweetness. Plain yogurt also adds moisture and a bit of tang. Light olive oil gives a nice flavor and keeps it light. Substitutions: You can also use pumpkin puree for a fall flavor, or even mashed banana in a pinch!
• Water: 4-6 tablespoons (cold water). Water helps bring the dough together. Make sure it’s cold! Cold water helps make the crust flaky (even though we’re making a low-calorie version, we still want it to be yummy!).
• Salt: ¼ teaspoon. Just a tiny bit of salt makes all the flavors pop! Don’t skip it!

Ingredient	Why It’s Important	Low-Calorie Options	Variations
Flour	Base of the crust	Whole wheat, gluten-free blends	Different types of flour for flavor
Sweetener	Adds sweetness	Sugar substitutes (stevia, erythritol)	Honey, brown sugar
Fat	Moisture and texture	Applesauce, plain yogurt, light olive oil	Pumpkin puree, mashed banana
Water	Binds dough	Cold water	Ice water for extra coldness
Salt	Enhances flavor	Sea salt, table salt	Flavored salts (herb salt)

Step-by-Step Instructions: Let’s Bake!

Okay, are you ready to make your own amazing low calorie pie shell? It’s easier than you think! Just follow these simple steps:

1. Get Your Bowl Ready: Take a big bowl. Put the flour and salt in the bowl. Mix them together with a spoon. This is like getting our dry ingredients ready to play!
2. Add the Sweetness and Fat: Now, add your sweetener (sugar, honey, or sugar substitute) and your chosen fat (applesauce, yogurt, or oil) to the bowl.
3. Mix it Up (But Not Too Much!): Use a fork or your fingers to mix everything together. You want to mix it until it looks like crumbs. Don’t mix it too much! We just want it combined.Tip: If you’re using olive oil, drizzle it in slowly while mixing.
4. Add Cold Water Slowly: Now, add the cold water, one tablespoon at a time. Mix after each tablespoon. Keep adding water and mixing until the dough starts to come together in a ball. You might not need all the water, or you might need a little more. It depends on your flour!Tip: Make sure your water is really cold! It helps make the crust better.
5. Form a Ball and Chill: Gently press the dough into a ball. Wrap it in plastic wrap or put it in a baggie. Put it in the fridge for at least 30 minutes. This is important! Chilling the dough makes it easier to roll out later.Tip: Don’t skip chilling! It really helps!
6. Roll it Out: After the dough is chilled, take it out of the fridge. Sprinkle a little flour on your kitchen counter or a cutting board. Use a rolling pin to roll out the dough into a circle. Make it big enough to fit your pie dish.Tip: Roll from the center out, and turn the dough as you roll so it doesn’t stick. If it sticks, add a little more flour.
7. Put it in the Pie Dish: Carefully lift the dough and put it into your pie dish. Gently press it into the dish and up the sides. You can crimp the edges with a fork or your fingers to make it look pretty.
8. Bake it! Now it’s time to bake! If your pie filling is already cooked (like for a pudding pie), you need to bake the crust first. This is called “blind baking.” To blind bake: poke holes in the bottom of the crust with a fork (this keeps it from puffing up). Put a piece of parchment paper or foil over the crust and fill it with pie weights or dried beans (this also keeps it from puffing). Bake at 375°F (190°C) for 15-20 minutes. Then, take out the weights and paper and bake for another 5-10 minutes until it’s lightly golden brown. If your pie filling needs to be baked (like for a fruit pie), you can add the filling to the unbaked crust and bake according to your pie recipe.Tip: Keep an eye on the crust while it’s baking so it doesn’t get too brown!
9. Cool and Fill: Let the pie shell cool completely before you add your yummy pie filling. Then, fill it up and enjoy your delicious and low-calorie pie!

Assembly: Making Your Pie Look Amazing

You’ve made your low calorie pie shell, now it’s time to make it into a beautiful pie! Here’s how:

1. Choose Your Filling: Think about what kind of pie you want to make! Fruit pie? Cream pie? Chocolate pie? Pumpkin pie? This low calorie pie shell works with almost any filling!
2. Fill it Up: Once your pie shell is cooled, pour or spoon your filling into it. Make it look nice and even.
3. Make it Pretty: You can add decorations to your pie to make it look extra special. For fruit pies, you can arrange extra fruit on top in a pretty pattern. For cream pies, you can add a swirl of whipped cream or a sprinkle of cocoa powder. For a simple look, just leave it as it is! It will still taste amazing.
4. Serve and Enjoy: Cut a slice, serve it up, and enjoy your delicious and healthy pie! Your friends and family will love it, and they won’t even guess it’s low-calorie!

Presentation Tips:

• For a rustic look, don’t worry about making the edges perfect. A slightly uneven edge can look charming!
• Dust the finished pie with a little powdered sugar (just a tiny bit!) for a fancy touch.
• Add fresh berries or mint leaves as a garnish for a pop of color.

Storage and Make-Ahead Tips: Plan Ahead for Pie Perfection

Want to make your pie shell ahead of time? No problem! Here’s how to store it and make it ahead:

• Storing Baked Pie Shell: If you’ve already baked your pie shell and want to use it later, let it cool completely. Then, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 2 days, or in the fridge for up to 5 days.
• Storing Pie Dough: You can also make the pie dough ahead of time. After you make the dough ball and chill it, you can keep it in the fridge for up to 3 days. Just wrap it well in plastic wrap. When you’re ready to bake, take it out of the fridge and let it sit at room temperature for about 15-20 minutes to soften slightly before rolling it out.
• Freezing Pie Dough: For longer storage, you can freeze the pie dough. Wrap the dough ball tightly in plastic wrap, then put it in a freezer bag. It can be frozen for up to 2 months. To use frozen dough, thaw it in the fridge overnight, then let it sit at room temperature for about 30 minutes before rolling it out.
• Freezing Baked Pie Shell: You can also freeze a baked pie shell! Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. To thaw, unwrap it and let it thaw at room temperature for a few hours. You can also reheat it in a low oven (300°F or 150°C) for about 10 minutes to crisp it up again.

Recipe Variations: Let’s Get Creative!

Want to try something a little different? Here are some fun variations for your low calorie pie shell:

• Spiced Pie Shell: Add ½ teaspoon of cinnamon, nutmeg, or ginger to the flour mixture for a warm, spiced flavor. This is perfect for apple pie or pumpkin pie!
• Lemon Zest Pie Shell: Add the zest of one lemon to the flour mixture for a bright, citrusy flavor. Great for lemon meringue pie or berry pies!
• Chocolate Pie Shell: Add 2 tablespoons of unsweetened cocoa powder to the flour mixture for a chocolatey crust. Perfect for chocolate cream pie or banana cream pie!
• Herb Pie Shell (Savory): Omit the sweetener and add 1 teaspoon of dried herbs like thyme, rosemary, or oregano to the flour mixture. This makes a great savory crust for quiches or pot pies!
• Nutty Pie Shell: Replace ¼ cup of the flour with finely ground almonds or walnuts for a nutty flavor and texture.

Get creative and try different flavors to make your low calorie pie shell even more exciting!

Conclusion: Pie Time is Anytime with This Healthy Crust!

Congratulations! You now know how to make a delicious and low calorie pie shell from scratch! Isn’t it amazing how easy it is to make something so yummy and healthy? Now you can enjoy pie more often without feeling guilty. Experiment with different fillings and variations, and have fun baking! Pie is for everyone, and now, healthier pie is even easier to enjoy. So go ahead, bake a pie and share the goodness!

FAQs: Your Burning Pie Shell Questions Answered!

• Is this pie shell really low-calorie? Yes! By using applesauce, yogurt, or light olive oil instead of lots of butter or shortening, we significantly reduce the calories and unhealthy fats compared to traditional pie crusts. The exact calorie count will depend on the specific ingredients and serving size, but it’s definitely a lighter option!
• Can I use other sweeteners besides sugar? Absolutely! Honey, maple syrup, stevia, erythritol, or any other sugar substitute will work. Just adjust the amount to your sweetness preference. Remember that liquid sweeteners like honey or maple syrup might slightly change the texture of the dough, so you might need to adjust the water a bit.
• What if my dough is too dry or too sticky? If your dough is too dry and crumbly, add a teaspoon of cold water at a time until it comes together. If it’s too sticky, add a tablespoon of flour at a time until it’s easier to handle. Remember, the dough should be slightly moist but not sticky.
• How long does the baked pie shell last? A baked pie shell will stay fresh at room temperature for about 2 days, or in the fridge for up to 5 days, if stored properly wrapped.
• Can I freeze the baked pie shell? Yes! Baked pie shells freeze very well. Make sure they are completely cooled, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature or reheat in a low oven to crisp up.
• Can I make this pie shell gluten-free? Yes! Just use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend is meant for baking and contains xanthan gum or guar gum to help with binding.
• Is this pie shell vegan? It can be! Just make sure to use a vegan sweetener (like sugar or maple syrup) and a vegan fat option (like applesauce or light olive oil). If the recipe calls for an egg wash for browning, you can skip it or use a plant-based milk wash instead. This recipe itself is naturally vegan if you choose vegan options for sweetener and fat.