Butternut Pie Crust19 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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!” - by Sunflower1
Original recipe yields 2 - 9 inch pie crusts
- 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.
Amount Per Serving (16 total)
- 96 cal
- 0.6 g
- < 1%
- 19.4 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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 sligh..." See moret sweetness from the squash. I love low fat recipes, and have finally found a way to make chicken pot pie under 4 grams of fat a serving, believe it or not."
"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 blended up..." See more perfectly with the pastry. it gave it a more grey colour than normal but the taste is fabulous. i have found that rolling the pastry thin and having a more moist filling makes it just like normal pastry. it wasnt tough or hard to digest, and compliments any filling perfectly. i used it with chicken and mushroom pot pies, and the sauce i used was a normal bechmal sauce with chicken stock added and garlic. i laced the chicken with it and it was so moist, light and amazing. its definately a regular on my table."
"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 it's ..." See morejust not terribly good for pie crust. It's rather chewy and tough. Quite a bit like a pasta noodle actually... So! Since it yielded enough for two crusts and I only made the one pie, I realized that it's a very similar consistency to pierogi dough. Since I had quite a bit of squash left over, I made squash pierogi from it using a simple pierogi recipe. Added chopped walnuts and nutmeg to the mashed squash to dress up the filling just a little. So delicious! Freeze them and they're probably good for months, though they never last long enough to find out in my house. I make this every few weeks now, it's a new favorite. Delicious fried up in some butter or, served with alfredo like ravioli. Would probably be tastey with other sauces as well."
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