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Lower Fat Pie Crust


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Lower Fat Pie Crust


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Lower Fat Pie Crust

This lower fat pie crust is adapted from a cooking light recipe. I made it for a quiche and placed it up against a full fat recipe and this one was actually preferred!! I made it with coconut oil instead of butter and shortening.


  • Prep Time : 15 min
  • Ready Time : 15 min


1 pie crust


  • 1 1/4 cup all purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup coconut oil
  • 1/4 cup boiling water


  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a bowl; cut in coconut oil as best as you can with a pastry blender until mixture resembles coarse meal.
  2. Make a well in center of flour mixture. Pour hot water into center of well. Gently draw flour mixture into the water until moist clumps form. Press dough into a 4-inch circle. Cover, and chill 30 minutes.
  3. Slightly overlap 2 sheets of plastic wrap. Unwrap dough; place on plastic. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough into a 13-inch circle.  Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




One Response to Lower Fat Pie Crust

  1. avatar says: mkswein

    question about making in advance… can this be placed into a pie pan and then frozen? later defrost, fill and bake?

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