Eating Wells Pumpkin Pie Crust Recipes
MINI PUMPKIN PIE CRUST
Make and share this Mini Pumpkin Pie Crust recipe from Food.com.
Provided by Neored12
Categories Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- In mixing bowl, combine flour, salt, and shortening.
- Mix with pastry blender until mix resembles small peas.
- Add the cold water 1T at a time.
- Mix dough until combined.
- Form dough into ball and roll on floured surface.
- Use a round cookie cutter and put the dough cut into a mini cooking tin.
- Put on cookie sheet and place in oven for 15 minute reduce temperature to 350 degrees and bake for 40-50 more minutes.
- Cool for 2 hours.
- Enjoy!
Nutrition Facts : Calories 233.2, Fat 11.7, SaturatedFat 2.9, Sodium 194.7, Carbohydrate 27.8, Fiber 1, Sugar 0.1, Protein 3.8
EATING WELL'S PUMPKIN PIE CRUST
Here's a pie crust recipe that has been drastically reduced in saturated fat. I haven't tried it yet but it does sound like a promising recipe. Can be made ahead by tightly wrapping in plastic and refrigerating for up to 2 days or freezing for up to 6 months. Cooking time does not include chilling time.
Provided by Dreamer in Ontario
Categories Dessert
Time 20m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the flours, sugar and salt in a large bowl.
- With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
- Add sour cream and oil and toss with a fork to combine.
- Sprinkle water over the mixture and toss with a fork until evenly moist.
- Knead the dough in the bowl a few times -- the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
- Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
- Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
- Roll between sheets of parchment or wax paper into a 13-inch circle.
- Peel off the top sheet and invert the dough into a 9-inch pie pan.
- Peel off the remaining paper.
- Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).
- Tuck the overhanging crust under, forming a double-thick edge.
- Using your fingers, flute the edge.
- Proceed with your favourite pumpkin pie recipe.
Nutrition Facts : Calories 130.2, Fat 7.2, SaturatedFat 2.4, Cholesterol 9.1, Sodium 147.8, Carbohydrate 14.8, Fiber 1.4, Sugar 0.6, Protein 2.4
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