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Learn more about healthy baking and low fat desserts for a trans fat free diet:


Oil Pie Pastry recipe

This recipe makes a 2-crust 9 or 10" pie

2-2/3 cups flour
1 tsp salt
3/4 cup vegetable oil (such as corn or safflower)*
4-1/2 to 5 TBSP ice water

Blend the salt into the flour in a medium bowl. Gradually add the vegetable
oil, blending with a fork. Add the ice water to the dough, one tablespoon at
a time until the dough forms a ball.

Separate the dough into two balls. Place the first ball between two large
sheets of waxed paper and use a rolling pan to roll it into a ten inch
circle. Remove one sheet of waxed paper, then use the remaining paper to move the crust to the pie pan. Peel the paper off the crust before baking.

For baked pies, follow the baking directions for the pie filling. For a
prebaked crust, bake at 425 for 12-14 minutes or until light golden brown. 

*Note: Try using rice bran oil for making this crust. It makes a delicious, flaky and healthy oil crust that you are sure to enjoy!

Making multiple pies? You can double this recipe for oil pie crust by using the following proportions:

Oil pie crust recipe proportions to make 2  2-crust pies

5-1/3 cups flour
2 tsp salt
1-1/2 cups vegetable oil*
8-10 TBSP ice water

Follow the instructions above, but separate the dough into 4 balls instead of 2.


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