Low-Fat Pie Pastry – a delicious recipe with flour, salt, oil, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the flour and salt.
2
Cut the oil into the flour with a pastry blender.
3
Sprinkle the milk over the flour; toss with a fork until all flour is moistened and pastry almost cleans side of the bowl.
4
Gather pastry into a ball; divide in half. Shape each half into flattened round ball on lightly-floured cloth-covered board of between 2 pieces of wax paper.
5
Roll the pastry 2 inches larger than inverted pie plate.
6
Fold the pastry into quarters; unfold and east into plate, pressing firmly against bottom and side.
7
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
8
Fill and bake as directed.
649
kcal
Calories
21
g
Fat
96
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 c. flour, 1/2 tsp. salt, 1/3 c. oil, 4 to 5 Tbsp. skim milk.
Yes, Low-Fat Pie Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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