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Re: FPie crust

I'm not at home so can't check ingredients, but how about using phyllo
dough?  What is the fat content of that?
Lee Ann
Lee Ann Reiners
Edinboro University of Pennsylvania
----- Original Message -----
From: "Pat Meadows" <pat@xxxxxxxxxxxxxxxx>
To: <fatfree@xxxxxxxxxxx>
Sent: Tuesday, November 20, 2001 1:24 PM
Subject: Re: FPie crust

On Tue, 20 Nov 2001 03:17:16 -0800, you wrote:

>Date: Tue, 20 Nov 2001 11:33:30 -0500
>From: Muriel Kranowski <murielk@xxxxxx>
>Subject: Re: Pie crust
>Message-Id: <>
>Content-Type: text/plain; charset="us-ascii"; format=flowed
>Ruth, you'll find several pie crust recipes on the fatfree website:
>(I suspect they don't taste real wonderful... after all, it's the
>shortening that really makes the flour go soft and puffy, isn't it?  So
>without shortening, you can pretty much forget about soft and puffy.  I
>have sometimes lined a pie pan with cooked white rice, which holds the
>contents and doesn't give rise to false expectations :-)