Butternut Pie Crust

Butternut Pie Crust

20
Sunflower1 4

"I love pies (being from England my favourite meal is pie and mash!) but hate the fat content of the pastry so I came up with this simple but very yummy idea for a crust. Totally vegetarian too by the way!"

Ingredients

35 m {{adjustedServings}} servings 96 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.
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Reviews

20
  1. 22 Ratings

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I used this for a chicken pot pie. My family loved it. The texture was quite different then usual crust recipes, but its chewy/crunchy texture was a nice compliment to the recipe. There was a...

i've made this a few times now, this time i added 6 mushrooms into the food processor to give it extra flavour. i had to add an extra 3/4 cups of flour because of the extra moisture, but it blen...

I LOVE this recipe, but not as a pie crust! After reading the reviews, I made this experimentally as a crust for a pumpkin pie. We'll skip to the end of that and say, like so many others that...