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Pie Crust | Vegetable/Fruit Day
What's more All-American than pie? Fill this pie crust with your choice of fruit or other filling. This recipe is brought to you by member Acc(u)Candace.
Makes 1 serving. Uses 4 oz of daily vegetable allowance.
Ingredients
- 1/4 cup water chestnut flour (Singoda)
- 1/4 cup Splenda or other zero-calorie sweetener
- 1 tsp vanilla extract
- Dash of cinnamon
- 6 tsp water
- Optional, dash of Molly McButter flavor sprinkles
- PAM or other zero-calorie cooking spray
- Use filling of your choice - Candace used both servings of Peach Cobbler Filling
- Some other filling suggestions:
Directions
- Preheat the oven to 350˚F.
- Mix all ingredients in a big bowl.
- Use hands to roll dough in a ball.
- Sprinkle a little water if it starts to dry out.
- Lightly coat dough ball with a little water chestnut flour.
- Place the dough ball in the center of two pieces of plastic wrap.
- Flatten the dough ball in the plastic wrap.
- Spray a small pie pan with PAM.
- Lay the dough over the pie pan, molding to the pan.
- If you have leftover hanging off the top, you can make it look like a regular pie crust by molding a thicker layer around the edge.
- Spray a little PAM inside the pie crust.
- Bake in the oven for 15 mins.
- Gently scoop filling of choice into the crust.
- Enjoy!
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