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Healthy Cooking: How to Bake Pie Crust

Learn how to bake a healthy pie crust with two substitutions. To make pie crust healthy, use whole-wheat pastry flour for more fiber and replace some butter with sour cream and canola oil to reduce saturated fat. This easy homemade pie crust is the perfect start for a healthy dessert.

Give your pie crust a nutritional lift by adding whole-wheat pastry flour and using less butter. Start by using half whole-wheat pastry flour to add fiber. Mix 1 1/4 cups each whole-wheat pastry flour and all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt. Cut 4 tablespoons cold butter into small pieces and quickly rub the butter into the dry ingredients until the pieces are small but still visible. Then add 3 tablespoons canola oil and 1/4 cup reduced-fat sour cream and toss. The sour cream and oil replace half the butter to reduce the amount of saturated fat by two thirds. Sprinkle 4 tablespoons ice water over the mixture and toss with a fork until evenly moist. Knead the dough in the bowl a few times. Then knead a few more times on a clean surface until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour. Then roll out and add pie filling. This dough can be used for many different pies: a lattice-top pie or a pie with a top crust. Find a recipe to make pie like this at EatingWell.com.
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