Low Fat Pie Recipes

Ingredients:

***SMALL SINGLE CRUST***
1/4 cup walnuts or hazelnuts -or almonds or pecans
1 cup all-purpose flour
1 tbsp granulated sugar
1/2 tsp salt
1 tbsp cold butter, cut into pieces
1 1/2 tbsp walnut oil
4 tbsp cold water
***LARGE SINGLE CRUST***
1/3 cup walnuts or hazelnuts -or almonds or pecans
1 1/2 cup all-purpose flour
1 1/2 tbsp granulated sugar
3/4 tsp salt
1 1/2 tbsp cold butter, cut into pieces
2 1/2 tbsp walnut oil
5 tbsp cold water, up to 6
***DOUBLE CRUST***
1/2 cup walnuts or hazelnuts -or almonds or pecans
2 cup all-purpose flour
2 tbsp granulated sugar
1 tsp salt
2 tbsp cold butter, cut into pieces
3 tbsp walnut oil
6 tbsp cold water, up to 7

Instructions:

1. Preheat oven to 350°F. 2. Spread nuts in a pie pan and bake for 5 to 7
minutes, or until fragrant. Let cool. 3. In a food processor, combine nuts,
flour, sugar and salt; process until nuts are finely chopped. Add butter
and process until incorporated. Transfer to a large bowl. 4. Drizzle oil
over flour mixture. Use your fingertips to rub oil into the mixture. One
tablespoon at a time, add water and mix with a fork until dough is crumbly
and holds together when pressed. 5. If making a single crust, gently form
dough into a flattened disk. If making a double crust, divide dough into 2
pieces, 1 slightly larger than the other, and form each into a disk. (The
dough will keep, tightly wrapped in plastic wrap, in the refrigerator for
up to 2 days or in the freezer for up to 6 months. Return dough to room
temperature before rolling.)

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

Servings: 1