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Reduced Fat Tart Shell?

Can anyone offer any tips they might have for making a tart shell/pie crust of any sort that is a bit lower in fat than normal?

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    1. It seems to me I have seen yogurt based pie shell recipes, maybe Mark Bittman?

      1 Reply
      1. re: magiesmom

        this is interesting, I will look into that.. thank you

      2. Some say te never that a phyllo dough tart shell is a way to go lower in calorie though I've never tried it myself. It gives you a flaky, crispy crust akin to puff pastry but with a lot less butter.

        1. what are you planning to top/fill it with?

          6 Replies
          1. re: goodhealthgourmet

            I think like just a basic fruit pie filling... I dont want to do phyllo because I use it for everything.. I was hoping for something inventive...

            1. re: hungryabbey

              okay, in that case i have a couple of suggestions...

              - for something super-simple, use pulverized reduced-fat graham crackers, chocolate wafers, vanilla wafers or gingersnaps combined with beaten egg white, a drizzle of honey, maple syrup or brown rice syrup, and any spices or flavorings (e.g. vanilla or cinnamon). press into tart pan or pie tin and bake @350 for about 10 minutes until set. you can also use toasted, ground oats, you'll just have to sweeten them a bit more.

              - try the crust from one of these Eating Well recipes:
              http://www.eatingwell.com/recipes/ama...
              http://www.eatingwell.com/recipes/pum...

              1. re: goodhealthgourmet

                Very good suggestions.. I will try that.. with your pulverized/egg white mixture, what is your approximate ratio of cookies to egg white?

                1. re: hungryabbey

                  hmmm, that's a tough one because i do it by sight/feel. but i'd guesstimate about 2 large whites (or 1/4 cup liquid whites from a carton) for a generous 1 or 1 1/4 cups crumbs...? it should be moist enough to clump together so you can press it into the pan and it will hold its place/shape, but you don't want it too soggy.

                  1. re: goodhealthgourmet

                    Perfect. Thats all I need to know. Thanks!

                2. re: goodhealthgourmet

                  That's what I do too. Sometimes I use crushed up cereal instead of cookies -- Quaker Corn Bran is really good for this.

            2. I have found it hard to make good low-fat pie crusts or tart shells. Generally I make cobbler instead, using biscuit dough. I make a large cobbler with 2T of butter and 1T olive oil. I have made a few lower-fat pie crusts but honestly nothing I liked very much.

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