Prep 0 mins
Cook 30 mins
and when she says fat free she means it. I am ecstatic. I have hunted for one like this forever. It will not be flaky. If you want flaky, use oil. If you want fat free or need fat free.. here it is. Note I am still working on this one making it. Ok I see I didn't make this clear enough. If there are any problems you can reach the chef Bryanna Grogan at: Her messageboard for Vegetarian/low fat/fat free is at vegsource.com and you can find her main page at bryannaclarkgrogan.com She responds very quickly to questions or problems and can suggest fillings that will work well with this crust. She also is very open about her work. Adapted from a recipe in her book “The Almost No-Fat Holiday Cookbook”. Makes a 9” double crust pie or a 10” freeform pie Note: This is per the chef. See the post at the bottom.
- 1⁄2 cup warm non-dairy milk substitute
- 3 tablespoons warm mashed potatoes or 3 tablespoons instant mashed potatoes
- 2 1⁄2 tablespoons boiling water
- 1⁄2 tablespoon maple syrup or 1⁄2 tablespoon other liquid sweetener
- 1 teaspoon dry active yeast or 3⁄4 teaspoon instant yeast
- 1 cup unbleached flour
- 1⁄4 cup whole wheat flour
- 1⁄4 teaspoon salt
- NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour). The potatoes need to be just potatoes, no milk if using "real" mashed potatoes. If using instant mix with the boiling water.
- Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
- Add the flour and salt. Knead for 5 minutes or process in food processor for 30 seconds.
- Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
- To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9” pie pan (you have to oil the pans because this dough has no fat in it—OR use a really good non-stick pan). Don’t use much flour when rolling out. Fill the pie and cover with the rolled-out second half of the dough. Crimp the edges together and cut some slits for the steam to escape. Bake immediately (no rising) for 25-30 minutes or until golden. The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
- To make a “freeform” pie, preheat the oven to 350 degrees F. Roll the dough out to a 16” circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14” round pizza pan. (To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.) Make sure there are no holes or excessively thin spots in the dough. Pile the filling in the center and drape the edges over the filling, leaving about a 5” uncovered “hole’ in the center, and pleating the dough to make it fit over the filling. This doesn’t have to look fancy—after all, it’s a “rustic” pie!. Bake immediately (no rising) as instructed for the double crust pie above. Glaze as above, too, if you like.
- Bryanna:It’s impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quiches—even fruit pies! You can make a conventional double crust pie, or a “freeform” or “rustic” pie. This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan. (It’s doesn’t work with very runny fillings!) A food processor makes this easy!
Nearly didn't bother with this after reading these reviews, however I gave it a go. I did add more white flour than was called for, I just kept going until the dough was doughy, not sticky. I cooked a small bit on a plate to try, which cooked up lovely,though this had no filling. Left the rest in the fridge over night then lightly kneaded it using additional flour, rolled it out and used it for the pastry of mince pie's. Having just eaten one I am delighted with the results.
i'm sorry, it was a good idea and everthing. but when i did it... it just... really was terrible. it didnt roll right, it was tough and it baked up for be something about a 1/2 inch thick. thanks though
First, I want to say that I appreciate having this recipe. It's not really bad, but it has some problems. I used it in a nine-inch double-crust apple pie. The recipe doesn't make nearly enough dough, and it cooks faster than an apple filling. I had to rework the top to a lattice, which turned out tough, and stretch the bottom, which was too thin and became soggy with the apples baking so long. Where it was thick enough and not reworked, it was indeed tender, and it has a slight yeasty taste that goes nicely with the sweet filling. I may use this again if I can find a pie recipe written specifically for it.