The low fat pie crust recipe is the first thing you must learn to prepare if you want to prepare lemon, cream, yogurt or fresh fruits pies. The difference is in the filling.
It has very minimal fat, cholesterol and calories, but remains delicious to eat.
Some prefer having very fruity and citrus fillings with their low fat pie crusts. Not me. Within the boundaries of what's considered "healthy" and low-fat, I prefer creamy and sweet fillings. I achieve this with several of my recipes. Check them out.
4 egg whites
1 tsp vanilla essence
1/8 tsp cream of tartar
Canola oil spray
1 cup of powdered artificial sweetener
This is what you do:
First, preheat your oven. If you want the crust soft and crunchy, preheat it at about 110°C (225°F).
But if you want it chewier, preheat it at 135°C (275 F).
Of course, if you want something in between, then you choose a temperature in between.
Next, beat the egg whites till they're foamy. Use an electric mixer if you have one. Add the sugar substitute as you beat the egg whites, and then add the vanilla and cream of tartar.
Do not overbeat the egg whites; just make sure they're thick and glossy, but not dry.
Now, coat an ovenproof glass pie pan with the canola oil spray, and lower the oven temperature by about 10°C (or about 25°F). Turn the mix into the pie pan, and spread evenly on the bottom, and on the sides with even peaks.
Put the pan in the oven and bake it for about 1 hour. Then turn the oven off, but leave the piecrust inside till the oven goes cool.
Fill the pie crust with your favorite filling, or store it away at room temperature in a sealed container.
You can use this low fat pie crust recipe for any type of cold pie you want.
Source: The Diabetic's Innovative Cookbook