This crust can be used for main dishes OR desserts; once you get a good crust recipe, you can use it for everything... fruit pie, pot pie, quiche, anything.
In dishes which require a crust, it is the crust itself that can make or break the dish. However, the crust can be the most unhealthy part of those yummy dishes. A traditional crust is made with either butter, lard, shortening, or any combination thereof.
But this crust recipe (though not a 'health' food) is much healthier than a traditional crust because it uses canola oil and nonfat milk instead. Plus, it is just as golden, flakey, and flavorful!
I am sharing this recipe in time for all of your fall baking in hopes to help ease some of the calorie load that comes with the holiday season.
Over the weekend, Peter and I went apple picking with our friends, Trevor and Laurie. Somehow we came home with A LOT more apples then expected, so Laurie and I turned my kitchen into an apple pie factory on Sunday afternoon. We were cranking out loads of pie dough and peeled apples. This recipe earned an A+ across the board from all the taste testers... and no one knew that there was not even a dot of butter in the crust nor in the pie filling! For this reason, this crust earns in A+ from the 'taste' category AND for the 'healthy makeover' category! What a fun way to enter another season of fall baking!
- 2 1/3 cups AP Flour
- 1 tsp Salt
- 2/3 cup Canola Oil
- 6 Tablespoons cold, nonfat Milk
If it isn't quite moist enough,
add a little more oil until it gets to the right pie dough consistency. Do NOT add extra milk.
- If your recipe requires a pre-baked pie shell: remove pie pan with uncooked crust shell from refrigerator and bake for 13-15 minutes at 450 degrees F. Then fill with pie filling and continue to bake according to that recipe's instructions.
- If you are making a single crust pie: remove crust shell from refrigerator, and do NOT prebake pie shell unless your recipe calls for it. Fill with pie filling, top with crumble topping (or whatever topping you are using instead of the top crust) and bake according to pie instructions.
- If you are making a double crust pie: Remove second half of refrigerated dough and roll out to make top crust. Remove crust shell from refrigerator, fill with desired pie filling, cover with top crust, and bake according to recipe instructions.