Healthy Test Kitchen
Pie Crust
Try this healthy oat-based pie crust.
Ingredients
1.25 cups oats
1/2 cup pecans
1/4 tsp salt
6 dates
1.5 tbsp milk
Instructions
1. Blend ingredients.
2. Press into pie dish.
3. Bake at 375 degrees for ~15-20 minutes
Nutrition Information (based on 8 servings)
113 calories, 6g fat, 14.1g carbs, 2.4g fiber, 4.6g sugar, 2.4g protein
Inspired by Health Nut News
Notes on Crust: I can tell its healthy. Could be used for sweet or savory pies. Not very sweet. Could be a tad sweeter (or potentially add vanilla for more flavor). Tastes PB-y when unbaked and like shortbread when baked. One eighth of this recipe covered the bottom of one ramekin (not the sides) or created one mini pie shell.
Notes on Pie: 1/4 of an apple is enough to fill one mini pie shell.
Crust with Caramel Toffee Topping
This crust is covered with a layer of caramel.
Yield: 8 ramekins (or approximately 16 mini cup cakes)
Ingredients
Pie Crust
2 cups oats
1/2 cup almonds
1/4 cup coconut oil
3 dates
1/2 tsp cinnamon
1/4 tsp sea salt
1.5 tbsp water (if needed)
Caramel Toffee
1.5 cups dates
3 tbsp almond butter
1 tsp lemon juice
1/4 tsp sea salt
Instructions
1. Blend crust ingredients.
2. Press into pie dish.
3. Bake at 375 degrees for 10-15 minutes. (Watch carefully, because it may brown.) Let cool.
4. Spread caramel toffee on crust.
Nutrition Information- Crust Only (based on 8 servings)
185 calories, 12g fat, 17.6g carbs, 3g fiber, 2.7g sugar, 4.1g protein
Nutrition Information- Crust + Caramel (based on 8 servings)
335 calories, 14.6g fat, 49.7g carbs, 6.6g fiber, 31.8g sugar, 6.2g protein
Inspired by Oh She Glows
Notes: My other caramel recipe might work better.
No-Bake Pie Crust
This no-bake pie crust is very sweet and made with just a few ingredients.
Yield: 16 mini muffin tins
Ingredients
1/2 cup almonds
1/2 cup walnuts
1/4 cup dates
1 tsp cinnamon
3/4 tsp vanilla extract (optional)
Instructions
1. Blend ingredients. Press into pie pan or muffin tins.
Inspired by Robins Key
Graham Cracker Pie Crust
This recipe is the perfect, healthy base for cheesecake.
Yield: 8 ramekins
Ingredients
1.5 cups graham cracker crumbs
6-9 tsp oil (I used 6, but 9 might have held together better.
Instructions
1. Combine ingredients.
2. Press into pie dish.
3. Bake at 350 degrees for 10-15 minutes. (It's supposed to also work without pre-baking, but I haven't tried it that way.
Inspired by Eating Well, Chocolate Covered Katie
Savory Pie Crust
This pie crust is perfect for savory recipes.
Yield: 6 ramekins
Ingredients
1 can white kidney beans
1/4 tsp salt
2 tbsp oil
Instructions
1. Blend.
2. Press into pie dish. (It will be sticky)
3. Bake at 425 degrees for ~30 minutes.
Inspired by Instructables
Notes: I am not sure if the oil served any purpose. Next time, I may try without oil. Do not use this pie crust with watery pies. It dissolved in my chicken pot pie!
Traditional Pie Crust
This pie crust uses coconut oil instead of butter for a healthier twist on the classic.
Yield: at least 7 ramekin lattices
Ingredients
6.75 oz flour (~1.5-1.75 cups)
1/4 tsp salt
7 tbsp chilled coconut oil
5 tbsp cold water
Instructions
1. Combine dry ingredients.
2. Cut in coconut oil. Add ice water.
3. Chill 15 minutes (optional- Do not chill two long, or else it will be solid and you will not be able to roll it out)
Nutrition Information
212 calories, 14.5g fat, 19.7g carbs, 2.8g fiber, 3.8g protein
Inspired by Cooking Light (Chicken Pot Pie Recipe)
Low-Fat Pie Crust
This pie crust has less oil/butter, but is practically indistinguishable from the higher-fat recipes flavor-wise.
Yield: 5-6 mini single-serve pies
Ingredients
1.25 cups flour
2 tbsp vegetable oil
1/4-1/3 tbsp milk (recipe calls for 1/3 cup but mine came together with only 1/4 cup)
Instructions
1. Add wet to dry.
2. Form into ball.
3. Roll out.
Notes: Crust is crunchy, like a cracker
Note: There is a similar version from Sugar Free Mom with the following ingredients:
1 cup 6 tbsp - 1.5 cups flour
1/2 tsp salt
1/4 cup oil
1/2 cup milk
Chill in fridge 1 hour before rolling
Makes upto 10 ramekin lattices
110 calories, 6.1g fat, 12.7g carbs, 1.9g fiber, 2.5g protein
Crust
The original recipe was for persimmon pie, but I decided I liked the crust best
Yield: 12 mini pies
Ingredients
Crust
2.5 cups flour
1/4 cup vegetable oil
1/2-2/3 cup milk (recipe calls for 2/3 cup but mine came together with only 1/2 cup)
Instructions:
1. Crust: Mix wet ingredients into dry ingredients. Roll out and press into pie pan. Bake ~20-30 minutes.
Notes: Nice and flakey.
Inspired by Forest and Fauna