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
reiners@xxxxxxxxxxxx
----- 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: <5.1.0.14.1.20011120112933.01bf84f8@xxxxxxxxxxx>
>Content-Type: text/plain; charset="us-ascii"; format=flowed
>
>Ruth, you'll find several pie crust recipes on the fatfree website:
>http://www.fatfree.com/recipes/pies/
>
>(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 :-)
>