Eating Well's Pumpkin Pie Crust
20 mins (prep 20)
9 ingredients
1 servings
Here's a pie crust recipe that has been drastically reduced in saturated fat. I haven't tried it yet but it does sound like a promising recipe. Can be made ahead by tightly wrapping in plastic and refrigerating for up to 2 days or freezing for up to 6 months. Cooking time does not include chilling time.

Categories:  <-30-mins , north-american , quick , crusts~pastry-dough , pies-and-tarts , time-to-make , dessert ,
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Serving Size (106.76 g)
Servings 1
Amount per Serving
Calories 508.06 Calories from Fat 271.71
% Daily Value *
Total Fat 30.19g 46.45%
Saturated Fat 2.28g 11.38%
Trans Fat 0.12g %
Cholesterol 0.0mg 0.0%
Sodium 1164.04mg 48.5%
Total Carbohydrate 52.62g 17.54%
Dietary Fiber 1.69 g 6.75%
Sugars 5.09 g %
Protein 6.46g 12.91%
Vitamin A 1.25IU% Vitamin C 0.0mg%
Calcium 10.14mg% Iron 2.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole wheat pastry flour, cold unsalted butter, reduced-fat sour cream, ice water