Pastry with No Trans Fat
Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 1 pie
Description:
This simple and quick pastry recipe with no trans fat is perfect for making a delicious pie crust that is both flaky and flavorful. Whether you’re using it for your favorite summer fruit pie or other sweet treats, this recipe offers a healthier alternative without sacrificing taste. The dough is easy to handle, making it perfect for beginners and seasoned bakers alike. Enjoy this pastry as the base for your next dessert creation, and share the goodness with family and friends!
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Salt | 1/4 tsp |
| Butter (unsalted, chilled) | 1 cup (2 sticks) |
| Ice water | 1/3 cup (approximately) |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 2765.1 kcal |
| Total Fat | 187.2 g |
| Saturated Fat | 117.1 g |
| Cholesterol | 488.1 mg |
| Sodium | 2210.8 mg |
| Carbohydrates | 238.6 g |
| Fiber | 8.4 g |
| Sugar | 1 g |
| Protein | 34.2 g |
Instructions:
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Whisk the dry ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Use a whisk to ensure the ingredients are evenly distributed.
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Cut in the butter: Using a pastry blender or two knives, cut the cold butter into the flour mixture. Continue until the mixture resembles coarse crumbs, with a few larger butter pieces remaining.
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Add the ice water: Gradually drizzle the ice water over the flour and butter mixture while stirring briskly with a fork. Add just enough water so that the dough begins to come together. If you notice dry spots, sprinkle in more water, 1 tablespoon at a time, until it holds together as a dough.
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Divide and form the dough: Split the dough into two equal portions and press each into a disc shape. This will make it easier to roll out later.
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Roll out the dough: On a generously floured surface, roll out one of the discs to about 1/4 inch thickness. Be gentle, and turn the dough frequently to keep it from sticking.
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Transfer to the pie plate: Once the dough is rolled out, carefully roll it around your rolling pin and unroll it over a 9-inch pie plate. Gently press the dough into the plate, ensuring it fits the edges.
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Trim the dough: Use a sharp knife to trim the excess dough, leaving about 3/4 inch overhang along the edges of the pie plate.
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Roll out the top dough: Roll out the second disc of dough to the same thickness as the first. Carefully transfer it to a rimless baking sheet to make it easier to add to the pie later.
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Chill the dough: Place both the pie shell and the pastry top into the refrigerator to firm up for about an hour. This helps prevent shrinkage during baking and ensures the crust holds its shape.
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Assemble and bake: After chilling, your pastry is ready to use as the base for your favorite summer fruit pie or any pie of your choice. Follow your specific pie recipe’s instructions for baking times and temperatures.
Tips for Success:
- Use cold butter and ice-cold water to create a flaky texture in the pastry.
- Ensure the dough is not overworked; handle it as little as possible to maintain its light, tender texture.
- This recipe makes enough dough for a bottom and top crust for a standard 9-inch pie.
- For extra flavor, you can add a small amount of sugar to the dough if you’re making a sweet pie.
This simple and healthy pie crust is an ideal option for anyone looking for a trans fat-free pastry that’s easy to make and works perfectly with a variety of fillings. Try it for your next summer fruit pie and share it with your loved ones!
Keywords:
Canadian, Kid Friendly, Summer, Under 30 Mins, Easy
