LIGHT [NO ROLLING REQUIRED] CANOLA PIE CRUST (WITH FIBER)
Makes 1, 9-inch deep dish single pie crust
Ingredients:
3/4 cup whole wheat pastry flour (or regular whole wheat flour)
3/4 cup unbleached white flour
3/4 teaspoon salt
1 tablespoon lite pancake syrup
5 tablespoons canola oil
3 tablespoons lowfat buttermilk
Preparation:
1. Add flours and salt to medium size bowl and blend well with electric mixer
(on LOW).
2. Add the pancake syrup and canola oil to mixing bowl and beat on low speed
until the mixture looks blended and crumbly. Pour in the buttermilk and mix on
low speed just until the dough is moist and holds together well (about 15
seconds). Stir in a teaspoon or two more buttermilk if the dough seems a little
too dry.
3. Using your hands, press dough evenly into your deep dish pie plate. If the
dough is a little thicker around the pie plate rim, you can pinch the dough into
scallops or make the rim double thickness and press it with a fork around the
circle, as desired.
4. Proceed with your recipe for baking. If you need a prebaked pie crust,
preheat the oven to 375-degrees, poke the crust several times with a fork, and
bake for about 20 minutes.
Per serving (if 12 servings): 111 calories, 2 g protein, 12 g carbohydrate, 6 g
fat (.5 g saturated fat, 3.5 g monounsaturated fat, 1.8 g polyunsaturated fat),
0 mg cholesterol, 1 g fiber, 151 mg sodium.