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Prep: 20 minutes; Refrigerate: 1 hour; Cook: 1 hour.

Caroline Wright
Recipe by Health November 2011

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Yield:
Makes 8 servings (serving size: 1 slice)
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Ingredients

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Directions

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  • Place first 5 crust ingredients (through vegetable oil) into a food processor fitted with a metal blade; pulse until mixture resembles coarse crumbs.

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  • Add egg yolk and 1 tablespoon water. Pulse until dough begins to clump together (add more water, if needed). Turn dough out onto a large piece of plastic wrap, and press into a large, flat disc. Wrap tightly; refrigerate 30 minutes (or up to 2 days).

  • At least 20 minutes before baking, position a rack in middle of oven. Preheat oven to 400°. Place dough on a clean towel lightly dusted with flour. Roll out to a 12- to 13-inch round. Transfer to 9-inch glass pie dish sprayed with cooking spray. Press dough against the sides and bottom of the dish.

  • Trim away all but 1 inch of overhanging dough. Turn edge under; use your fingers to crimp. Refrigerate 30 minutes. Bake for 10 minutes, then remove from oven. Prick bottom and sides of crust with a fork. Bake 5 to 8 minutes longer, until surface is dry but not browned. Cool on wire rack. Position a rack on lowest shelf in oven; reduce temperature to 350°.

  • Whisk together filling ingredients in a large bowl until smooth; pour into crust. Carefully return pie to oven and bake for 45 to 55 minutes, or until center is firm. Transfer pie to a wire rack to cool. Serve.

Nutrition Facts

220 calories; fat 7.7g; saturated fat 3.3g; mono fat 2g; poly fat 1.6g; protein 6g; carbohydrates 33g; fiber 3g; cholesterol 59mg; iron 1mg; sodium 198mg; calcium 104mg.
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