Egg White Pie Crust Recipes

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FLAKY VINEGAR EGG PIE CRUST

This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 15m

Yield 1-2 pie crusts

Number Of Ingredients 6



Flaky Vinegar Egg Pie Crust image

Steps:

  • In a bowl, mix together the salt and flour.
  • With a pastry blender, cut in cold shortening until the size of peas.
  • In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
  • Add the water/egg mixture gradually to the flour mixture.
  • Shape into ball.
  • Refrigerate 1 or more hours.
  • Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.

1 egg
3 cups flour
3/4 teaspoon salt (can use 1 teaspoon)
1 1/2 cups cold vegetable shortening or 1 1/2 cups lard
1 tablespoon vinegar
5 tablespoons very cold water

MERINGUE CRUST

This is one of my favorite crusts.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Yield 8

Number Of Ingredients 5



Meringue Crust image

Steps:

  • In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
  • Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g

2 egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup white sugar

PECAN PIE CRUST LOW CARB

This is my go-to crust for either pies or cheesecake. It's low carb, sugar free & holds together well when you cut the pie. Personally, I think this is a much yummier alternative to graham cracker crusts & much healthier!

Provided by marypatlaver

Categories     Dessert

Time 20m

Yield 1 Crust, 8 serving(s)

Number Of Ingredients 6



Pecan Pie Crust Low Carb image

Steps:

  • Preheat oven to 350 degrees.
  • In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
  • While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
  • Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
  • Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.

Nutrition Facts : Calories 143.5, Fat 14.8, SaturatedFat 2.1, Cholesterol 3.8, Sodium 37.7, Carbohydrate 2.7, Fiber 1.9, Sugar 0.8, Protein 2.2

1 1/2 cups whole pecans
1/2 teaspoon cinnamon
1/4 cup Truvia, baking blend (stevia & erythritol, not the stuff with sugar)
1 pinch kosher salt
1 tablespoon butter, melted
1 egg white

GRAHAM CRACKER (OR VANILLA WAFER) PIE CRUST

I found this recipe in the first issue of Cooking Light and it really is great. Adding the egg white is a brilliant idea! Holds together very well. I am diabetic so I love the reduced sugar and reduced fat content.

Provided by Joanne Bryant

Categories     Pie

Time 18m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 8



Graham Cracker (Or Vanilla Wafer) Pie Crust image

Steps:

  • In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
  • Pulse until blended.
  • Add egg white and pulse until evenly moistened.
  • Press into a 9" pie plate.
  • Bake at 375 degrees for 8-10 minutes.
  • Cool completely before using.

1 1/4 cups graham cracker crumbs
3 tablespoons sugar (or Splenda)
3 tablespoons butter or 3 tablespoons margarine
1 egg white
1 1/4 cups vanilla wafer crumbs
2 tablespoons sugar (or Splenda)
3 tablespoons butter or 3 tablespoons margarine
1 egg white

WHITE PIE

In southern IL Burton's Cafe is famous for their White Pie. This is my attempt to replicate it. White vanilla can be found wherever cake decorating supplies are sold and in many kitchen specialty shops. Prep and cook times do not include pie crust. Cook time is chill time.

Provided by sugarpea

Categories     Pie

Time 50m

Yield 1 9inch pie, 6 serving(s)

Number Of Ingredients 12



White Pie image

Steps:

  • In a saucepan cook flour, cornstarch, sugar, salt,egg whites and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes.
  • Remove from heat and add butter, white vanilla and almond extract, stir.
  • Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap.
  • When ready to serve top with whipped topping and sprinkle with ground almonds.

2 tablespoons flour
2 tablespoons cornstarch
1 cup sugar
1 dash salt
4 egg whites
2 cups milk
2 tablespoons butter
2 teaspoons white vanilla
1/4 teaspoon almond extract
1 9 inch pie shell, baked
2 cups fat-free whipped topping
2 tablespoons ground almonds

PERFECT PIE CRUST

This recipe works wonderfully for pies, tarts, or even savory foods like pot pies. It always turns out flaky and buttery, and never tastes dry, doughy, or too much like flour. The edges don't burn easily either, so there's rarely a need to use aluminum foil on the edges of the crust! Preparation time includes refrigeration of dough prior to rolling. I adapted this recipe from The Fannie Farmer Cookbook.

Provided by Tiny Chef

Categories     Dessert

Time 1h

Yield 1 9-inch crust

Number Of Ingredients 11



Perfect Pie Crust image

Steps:

  • Pour flour and salt into a medium sized bowl.
  • For sweet pies you can add the sugar and cinnamon at this stage, or you can add the onion and garlic powders for savory items as well.
  • Cut butter into small pieces (I quarter my butter lengthwise and then cut off the pieces).
  • Add butter to flour. Mix butter in until you have what resembles course meal.
  • In small bowl, combine egg yolk with 2 tablespoons of the water and beat together.
  • Add to flour and butter mixture and blend together until you have a firm ball of dough.
  • Wrap in plastic cling wrap and refrigerate for 30-60 minutes.
  • Remove dough and roll out evenly on either waxed paper or a floured surface.
  • Press rolled dough firmly into pie plate, poking holes along bottom and sides with a fork to allow venting.
  • Beat egg white with remaining tablespoon of water and brush the inside of your bottom crust with mixture. This helps the bottom crust bake flaky and remain crispy when baked with a filling.
  • If using this to make a 2-crust pie, beat remaining egg white/water mixture with 1 1/2 teaspoons sugar until slightly foamy. Place a thick glaze of this on the top crust for sweet pies to get a lovely sweet golden brown flake on the top of your pie! For savory pies omit sugar but still glaze. It makes your pie look beautiful!
  • Bake at 325 degrees for 15 minutes if only baking shell, and approximately 35 minutes when baking with filling. Crust is done when it is golden brown.

Nutrition Facts : Calories 1599.4, Fat 97.7, SaturatedFat 60, Cholesterol 432.8, Sodium 665.2, Carbohydrate 164.6, Fiber 7.6, Sugar 59.9, Protein 21.1

1/4 lb unsalted butter, DO NOT SOFTEN
1 cup all-purpose flour
1/4 teaspoon salt
1 egg yolk
1 egg white
1 1/2 teaspoons sugar
3 tablespoons cold water
1/4 cup sugar
1 tablespoon cinnamon
1 tablespoon onion powder
1/2 teaspoon garlic powder

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