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My review
Butternut Pie Crust
PaulaM11
"I love pies (being from England my favourite meal is pie and mash!) but hate the fat content of the pastry so I came up with this simple but very yummy idea for a crust. Totally vegetarian too by the way!"
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Ingredients
35 m servings 96 calsOriginal recipe yields 16 servings (2 - 9 inch pie crusts)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 96 calories; 0.6 g fat; 19.4 g carbohydrates; 3 g protein; 12 mg cholesterol; 5 mg sodium. Full nutrition
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Reviews
Read all reviews 2022 Ratings
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Most helpful positive review
3/20/2006
I used this for a chicken pot pie. My family loved it. The texture was quite different then usual crust recipes, but its chewy/crunchy texture was a nice compliment to the recipe. There was a...
Most helpful critical review
8/21/2010
Kudos to the chef for trying to make a healthy pie crust, but this ain't getting it. I am totally mystified as to how other posters said their family couldn't tell it wasn't a regular crust Thin...
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3/20/2006
I used this for a chicken pot pie. My family loved it. The texture was quite different then usual crust recipes, but its chewy/crunchy texture was a nice compliment to the recipe. There was a...
6/28/2006
i've made this a few times now, this time i added 6 mushrooms into the food processor to give it extra flavour. i had to add an extra 3/4 cups of flour because of the extra moisture, but it blen...
11/23/2009
I LOVE this recipe, but not as a pie crust! After reading the reviews, I made this experimentally as a crust for a pumpkin pie. We'll skip to the end of that and say, like so many others that...
10/10/2006
The taste is awesome! I used it in chicken pot pie, too and loved it. It makes a very heavy crust, though. I will experiment with it, but will definitely make again.
8/15/2009
This crust was a little bit tough to tackle the first time we tried, but we found: not using a food processor and mixing/kneeding by hand and flouring the rolling surface and rolling pin *very w...
8/21/2010
Kudos to the chef for trying to make a healthy pie crust, but this ain't getting it. I am totally mystified as to how other posters said their family couldn't tell it wasn't a regular crust Thin...
6/25/2007
I love this crust! Substituted somewhere around 1/3 to 1/2 cup buttermilk for the egg (adjust flour to proper consistency), kneaded the dough in the bowl for a couple minutes, then refrigerated ...
12/13/2006
This crust rolled out very nice, I got it very thin. Looked pretty, nice orange/yellow color. Had a nice flavor. Was rather tough after baking. Most people in my family did not eat the crust...