6 creative pie crust alternatives, because sometimes, life’s too short for rolling out dough.

  • Cookie Crumb Pie Crust. Making crusts from cookie crumbs is a classic baking hack.
  • Phyllo Dough Pie Crust.
  • Rice Pie Crusts.
  • Saltine Pie Crust.
  • Cookie Dough Pie Crust.
  • Store-Bought Pie Crust.

What can you substitute for butter in pie crust?

Vegan butter, shortening, coconut oil, and lard are all dairy-free alternatives that can be used in place of butter in pie crust recipes. Each option imparts a slightly different flavor and texture, so choose the ingredient based on what you’re looking for in your final pie.

What is a healthy alternative to pastry?

One of the best alternatives to pastries and cookies is yogurt with homemade granola. Unlike baked goods, which contain high amounts of fat and calories, and therefore can lead to the development of obesity, this is a healthy treat that can actually improve your health while at the same time calming that sweet tooth.

How do you replace fat in pie crust?

The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. Using butter in place of shortening is very easy as it is just a simple one to one swap. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. Easy as that!

Is phyllo dough the same as pie crust?

Pie Dough. What it is: Pie dough is very similar in composition to puff pastry dough and it even looks alike in frozen form. But, unlike puff pastry or phyllo dough, pie dough doesn’t have layers.

What is the healthiest butter alternative?

In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:

  • Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods.
  • Avocados.
  • Mashed bananas.
  • Greek yogurt.
  • Nut butters.
  • Pumpkin purée.

Is olive oil pastry healthier?

Olive oil is indeed rich in monounsaturated fats and comes with numerous nutritional properties. This is just perfect for who’s looking for healthier alternatives to their classic pie crust recipe.

What is the lowest calorie pastry?

Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it’s easy to use.

Which pastry is healthiest?

Filo pastry has a huge health advantage because there is no fat in the mix. It is made solely from flour and water.

What can I use instead of lard in pie crust?

If you have a pastry recipe that calls for lard, you’ll want to use leaf lard, a high quality and neutrally flavored fat from the loin of a pig. If you don’t have lard, or are squeamish about introducing pork products into your pie, you can substitute with shortening or butter.

What is the best recipe for a pie crust?

A basic pie crust recipe starts with one cup of all-purpose flour, 1/2 teaspoon of salt, 1/3 cup of shortening, butter or lard and three tablespoons of ice water. Butter-flavored shortening is always a good choice for a pie crust.

What is the perfect pie crust?

Directions Spray 9 inch pie pan with cooking spray. Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Add egg and orange juice. Roll out dough between the 2 sheets of wax paper. To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork.

What can you substitute for shortening in a pie crust?

In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. Swapping oil for shortening can cause the pie crust to be less flaky, but it will still come out of the oven hot and ready to eat. Vegetable or coconut oil can be used instead of shortening.

Is the crust really the healthiest part of bread?

The claim: The crust of bread is more nutritious than the bread itself. The facts: The belief that the crust is healthier for you than the soft inside of bread appears to be based on a well-publicized study from 2002 in the Journal of Agricultural and Food Chemistry .