Lighter Pie Crust From Cooking Light Magazine Recipes

Steps:

• Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
• Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
• Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
• Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in 2 cups COOL WHIP until well blended. Refrigerate 30 min. or until thick enough to mound.
• Spoon into crust. Refrigerate 4 hours or until firm.
• Top with remaining COOL WHIP just before serving.

Steps:

• Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
• While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
• Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
• Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Steps:

• Preheat oven to 400 degrees F.
• Combine 1/4C flour, water and vinegar with a whisk until well blended.
• Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
• Add the water slurry, and toss with a fork until flour mixture is moist.
• Gently press mixture into a 4" circle on heavy-duty plastic wrap; cover with add'l wrap and roll dough into a 12" circle. Freeze for 10 minutes.
• Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable. Fit dough, plastic-wrap side up, into a 9" pie plate or tart pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil.
• Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Cool on a wire rack.

Steps:

• Preheat the oven to 400°F.
• Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F.
• When the chicken is done, pull it out and set aside.
• Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.
• Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
• Gradually add the milk and stir, heating it until it is simmering and slightly thick.
• Shred the chicken.
• Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste.
• Pour into a 1.5-quart casserole.
• Lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. Lay two more sheets on top of these, brush with olive oil, and repeat.
• Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil.
• Cook in the 400°F oven for 20 minutes, or until browned and bubbly.
• Cool 15 minutes before serving.

Steps:

• Preheat the oven to 200 degrees celsius.
• Fry the bacon in a saucepan over a medium heat until almost crisp. Add the carrot and the leek and saute for around 3 minutes. Then, add the chicken and continue for saute until lightly browned. Add the flour, salt and pepper and stir frequently for 1 minute.
• Slowly add the chicken stock, milk and dijon mustard to the pan and bring to the boil, along with the milk. Stir until thickened. Spoon the mixture into a pie dish, ceramic baking dish or individual ramekins (if making individual pies). Top with the puff pastry, cut to fit the top of the dish. Fold the pastry slightly over the edge of the dish.
• Spray the top of the pie with a few spritz of Fry-Light Oil. Cut small slits in the pastry dough to allow the steam to be released during cooking. Bake in the oven for 25 - 30 minutes, or until the pie crust is golden. Leave to stand for 10 minutes and serve with peas and broccoli.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set., In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. , Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.

Steps:

• Whisk together flours, wheat germ, sugar, salt, and baking powder in a medium bowl. Blend in butter and shortening with a pastry cutter or your fingers until mixture resembles coarse crumbs.
• Stir in 1/4 cup buttermilk with a fork until dough begins to form. Add additional buttermilk until dough holds together when pinched between fingers. Shape dough into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.