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1/1 Photo of Eating Well's Pumpkin Pie Crust
Here's a pie crust recipe that has been drastically reduced in saturated fat. I haven't tried it yet but it does sound like a promising recipe. Can be made ahead by tightly wrapping in plastic and refrigerating for up to 2 days or freezing for up to 6 months. Cooking time does not include chilling time.
Units: US | Metric
Serving Size: 1 (34 g)
Servings Per Recipe: 8