FF Pie Crust

[Guest guest]

" Comfortable? " Well, determined is more the operative word. I do miss " crispy "

and achieve something reasonably there by baking/roasting. When I even think of

olive oil, garlic, and pasta, it sounds heavy and unappealing to me. I think

added oil is somewhat addictive, like cheese, and going " cold turkey " is best...

I liken it to being former alcoholic who best not have even a small drink.

 

I haven't made a desert pie crust in over a decade; maybe a pot pie crust back

then.

 

The last deep dish I made was pizza and pizza dough doesn't need oil.

 

However, I found this in Bryanna's " Almost No-Fat Cookbook " (the first of the

" no fat " vegan cookbooks, as opposed to Ornish's in 1985):

 

" Crumb Crust

9 " -- servs 8

 

Gring in a blender or food procssor to make fine crumbs:

 

2 cups Grapenuts cereal, or [cake crumbs dried from another recipe]

 

Poour the rumbs into a small bowl, and add:

 

1/4 c maple syrup or fruit concentrate syrup

1/4 t cocnut or almond extract (opt.)

 

 

Mix well with a fork. Press the sweetened crumbs evenly onto the bottom and

sides of a lightly greased, 9 " pie pan, covring completely.

 

Pre-bake for 5 minutes before filling and baking your pie, or bake unfilled for

10 minutes before adding an unbaked filling. "

 

I haven't tried the recipe. I prefer fresh fruit, for the most part. I do make

apple and peach butters for year 'round use, apple/pear/and/or/peach

cobbler/betty-type things in cooler weather.

 

BTW: a google search using " fat free pie crust " yields some interesting

results, and this one:

http://www.healthdiscovery.net/recipes/desserts/piecrust.htm that uses (I kid

you not) a TBL of vodka.

 

Best, Mark

http;//www.soulveggie.com