Try this Light And Flaky Low-Fat Pie Crust recipe, or contribute your own.
Suggest a better descriptionIn medium bowl, mix together flour and salt. Make small well in center of flour; add oil. Lightly mix with fingertips, fork or food processor until dough is like cornmeal. Do not overmix. Add egg white and vinegar; mix just until incorporated. With fingertips, form dough into ball. If still crumbly, add ice water, 1 tablespoon at a time, until dough is slightly sticky and holds together. Form into flattened circle about 1/2-inch thick. Wrap tightly in plastic wrap; refrigerate for 20 minutes. Working on lightly floured table or countertop, roll dough into 11-inch circle. Fold in half and drape over 9-inch pie pan. Unfold, being careful not to stretch or tear. Trim excess dough, leaving 1/2-inch overhang. Flute edges. Yield: 1 crust. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 1 | ||
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Calories: 532 | ||
Calories from Fat: 13 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 58.2mg | 2 % | |
Potassium 218.4mg | 6 % | |
Total Carbohydrate 108.4g | 32 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 104.4g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 532
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