There can be healthier alternatives to traditional pie crusts made with shortening as a major source of the fat. Granted, shortening yields a very light and flaky crust, but nearly all commercial shortenings contain trans fat, which has been clinically shown to contribute to some serious health problems. This is a better-for-you pie crust made using heart healthy canola oil, which is high in the beneficial mono- and polyunsaturated fats. Just keep in mind that even though this is healthier, it still is not a low-calorie food.
Foolproof Pie Crust
1½ cups flour
2 tsp. sugar
½ tsp. kosher salt
½ cup canola oil (or other neutrally flavored oil)
2 tbsp. milk
Mix all ingredients well and press into a 9 - 10" pie pan. Fill as desired and bake according to the pie recipe.
If using a filling that requires no additional baking, prick the bottom and sides thoroughly with a fork. Cover the edges of the crust with either aluminum foil or little pie crust shields to prevent overbrowning. Bake at 425 degrees for 12 - 18 minutes, or until golden brown. If using convection baking, 15 minutes seems to yield a nice crust. Let the crust cool completely on a rack before filling as desired.
No comments:
Post a Comment