Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Glazed Strawberry Pie June 24, 2013

Filed under: Desserts — lowfatdiva @ 8:12 pm

Ok, I know that last few posts have been pie but it just seems to be pie time!  My mom taught me how to make great crusts for pies and I always felt pretty proud of my crust making ability, that is until I chose to eat a more low fat diet, now not so much.  I have tried lots of ways to make a good crust that is still flaky and delicious but without using Crisco or lard, pie crusts are just not the same.  That is until one of my readers gave me a new recipe to try and  once you get the hang of things, it’s really pretty good.  If you have made a lot of pie crusts you will notice the consistency is quite different.    I would love to get your feedback on the crust.  Send comments/questions to ramona@lowfatdivablog.com

Glazed Strawberry Pie

Crust Pie

1 1/4 cups  all-purpose flour
1/4 teaspoon  salt
1/4 cup  fat-free milk (I use no fat half & half)
3 tablespoons  cooking oil
In a bowl stir together flour and salt. Combine milk and cooking oil. Add milk mixture all at once to flour mixture. Stir with a fork until dough forms; form into a ball. On a lightly floured surface slightly flatten dough. Roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired.

Bake in a 450 degree  oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.

6 cups  strawberries
1 cup  water
1/4 cup  sugar
2 tablespoons  cornstarch
Few drops red food coloring
Fat-free frozen whipped dessert topping, thawed (optional)Place 1 cup of the strawberries and the water in a food processor bowl. Cover; process until smooth. Transfer to a small saucepan. Bring to boiling; simmer 2 minutes.

In a medium saucepan stir together sugar and cornstarch; stir in berry mixture. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in enough red food coloring to tint a rich red color. Cool to room temperature.

Fold remaining strawberries into cooled mixture; pour into pastry shell. Cover; chill for 3 to 4 hours. If desired, serve with whipped topping.



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