The Healthy Pie Crust Recipes

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HEALTHIER PIE CRUST

Has oats and coconut; tastes great with cherry filling.

Provided by sal

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 17m

Yield 8

Number Of Ingredients 5



Healthier Pie Crust image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9 inch pie pan.
  • Bake in preheated oven for 12 minutes, until lightly browned.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 15.3 g, Fat 8.1 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 7.4 mg, Sugar 1 g

¾ cup quick cooking oats
¾ cup all-purpose flour
¼ cup shredded coconut
¼ cup vegetable oil
2 tablespoons ice water

HEALTHY PIE CRUST

Here's a recipe for "Healthy Pie Crust" -- it's quite flaky, and a bit more difficult to roll out than others (I found it worked better after being chilled a bit).

Provided by cwambeam

Categories     Pie

Yield 2 crusts

Number Of Ingredients 4



Healthy Pie Crust image

Steps:

  • Combine oil with flour and salt .
  • Drizzle with milk.
  • This makes 2 crusts, or one top and one bottom Enjoy! Cindy

Nutrition Facts : Calories 1231.1, Fat 74.7, SaturatedFat 5.7, Cholesterol 0.8, Sodium 1190, Carbohydrate 121.5, Fiber 4.2, Sugar 0.4, Protein 17.8

2 1/2 cups flour
1 teaspoon salt
2/3 cup canola oil
1/3 cup skim milk

THE HEALTHY PIE CRUST

Found on veganmania.com I used this in a cheese & sausage quiche, and it was good! This will definitely be my staple pie crust from now on... No more frozen store-brought ones :] Also, you can lower the amount of ingredients in this- this crust is kinda thick.

Provided by Shelby

Categories     Dessert

Time 6m

Yield 8 serving(s)

Number Of Ingredients 5



The Healthy Pie Crust image

Steps:

  • Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
  • Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.
  • I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.

Nutrition Facts : Calories 141.1, Fat 7.2, SaturatedFat 0.9, Sodium 20.3, Carbohydrate 17, Fiber 1.5, Sugar 0.1, Protein 2.7

3/4 cup whole wheat pastry flour (Heh, I didn't use pastry.. I just used regular..)
3/4 cup unbleached flour
1/4 cup natural corn oil (I just used canola, and a bit less than 1/4 cup)
1 pinch salt
1/2 cup ice water (Not sure what original recipe meant by that, so I just used semi-cold water. Worked fine.)

HEALTHIER GRAHAM CRACKER CRUST

This excellent chocolaty crust is lower in fat than most. Cocoa powder and nonfat yogurt make it delicious without adding lots of excess calories.

Provided by sal

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 15m

Yield 8

Number Of Ingredients 4



Healthier Graham Cracker Crust image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
  • Bake in preheated oven for 5 minutes.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 16.1 g, Cholesterol 0.1 mg, Fat 1.7 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 100.8 mg, Sugar 8.6 g

1 ½ cups graham cracker crumbs
2 teaspoons unsweetened cocoa powder
3 tablespoons nonfat plain yogurt
2 tablespoons brown sugar

HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST

A hearty one-dish meal that's healthy, too. Chicken, lots of vegetables, and a biscuit crust. From "Looneyspoons".

Provided by GothicGranola

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19



Healthy Chicken Pot Pie With Biscuit Crust image

Steps:

  • In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
  • Add broth, potatoes, carrots and beans.
  • Bring to a boil.
  • Reduce heat to medium-low.
  • Simmer for 12 minutes, partially covered.
  • Potatoes should be a bit undercooked.
  • Remove from heat.
  • Combine condensed soup and flour in a small bowl.
  • Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
  • Stir well.
  • Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
  • Prepare biscuit crust.
  • Combine flour, baking powder, sage and salt.
  • Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
  • Stir in milk.
  • Form the dough into a ball, adding a bit more flour if too sticky.
  • On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
  • Place dough on top of chicken mixture.
  • Prick dough with a fork several times.
  • Bake at 400 F for 25 minutes, until crust is golden brown.
  • Let stand for 5 minutes.
  • Serve.

1 cup onion, chopped
1 garlic clove, minced
1 cup reduced-fat chicken broth
1 1/2 cups diced potatoes, peeled
1 1/2 cups chopped carrots
1 cup green beans, cut in 1 inch pieces
1 (10 ounce) can reduced-fat cream of chicken soup (or cream of mushroom)
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breasts
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup all-purpose flour
1/2 teaspoon ground sage
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1/3 cup skim milk

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