Low-fat Pie Crust

1 1/3 cup flour plus 2 tablespoons (Use whole wheat flour as a healthier option)
1/2 teaspoon salt
(Sugar Optional for Sweets)
1/3 cup canola oil
3 tablespoons nonfat milk
(vegans can use a shortening plus water)
Two medium bowls
Waxed paper
Rolling pin
9-inch pie pan


1
Measure 1 1/3 cup flour into a medium bowl. Add salt and mix with a fork to blend. Combine canola oil and nonfat milk in a separate medium bowl.

2
Gradually add the oil and milk mixture to the flour mixture, stirring as you add the liquid. Use the fork to blend until it is well mixed and has a doughy consistency. Roll the dough into a ball. Refrigerate for about one hour.

3
Remove the dough and set it on a counter for about 15 minutes so that it will be pliable. Place a large sheet of waxed paper onto a flat, level surface. Sprinkle some of the remaining flour onto the waxed paper, and then flatten the ball of dough onto that. Place another sheet of waxed paper over the dough.

4
Flatten and roll out the dough between the sheets of waxed paper using a rolling pin. Roll from different angles so the pie crust will be round and evenly thin. Make sure the crust is just large enough to fit the pie pan.

5
Carefully place the low-fat pie crust into the pie pan. Fill with your favorite low-fat pie filling recipe and bake per the recipe's instructions.


Another option:

1 c. whole wheat flour
1 c. white flour
1 stick butter
1/4 c. Canola oil
1/4 c. water
1/2 tsp. salt

Cut butter and oil into flour.
When it comes to pea sized balls add water and salt.
Roll out with rolling pin. Makes upper and bottom crust.