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Butternut Pie Crust
SUBMITTED BY:
Sunflower1
PHOTO BY:
Sunflower1
"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!"
RECIPE RATING:
Read Reviews
(11)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
Original recipe yield 2 - 9 inch pie crusts
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups all-purpose flour
1 egg
1 cup mashed, cooked butternut squash
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DIRECTIONS
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
Reviewed on Mar. 20, 2006 by
PUDDING33
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PUDDING33
Mar. 20, 2006
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 slight 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.
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16 users found this review helpful
I used this for a chicken pot pie. My family loved it. The texture was quite different then...
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Reviewed on Dec. 18, 2006 by
Sunflower1
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Sunflower1
Dec. 18, 2006
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 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.
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15 users found this review helpful
i've made this a few times now, this time i added 6 mushrooms into the food processor to give...
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Reviewed on Oct. 10, 2006 by
FSUCHEF
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FSUCHEF
Oct. 10, 2006
The taste is awesome! I used it in chicken pot pie, too and loved it. It makes a very heavy crust, though. I will experiment with it, but will definitely make again.
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7 users found this review helpful
The taste is awesome! I used it in chicken pot pie, too and loved it. It makes a very heavy...
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Reviewed on Jul. 30, 2008 by
diane V
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diane V
Jul. 30, 2008
Over all I really enjoyed the taste of the crust. But found it chewy and crusty. I think although I'm looking to keep the fat out of most of my life changing journey I will probably try to add some butter or shortning into the recipe to not make it so doughly. But it would make a great crust for jamacian beef patties, because I think the fat in the beef would keep the crust moist.
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1 user found this review helpful
Over all I really enjoyed the taste of the crust. But found it chewy and crusty. I think...
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Reviewed on Nov. 11, 2006 by 4XGRANDMA
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4XGRANDMA
Nov. 11, 2006
I couldn't cut the crust with a knife! This is not one that I will make again.
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1 user found this review helpful
I couldn't cut the crust with a knife! This is not one that I will make again.
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Reviewed on Nov. 16, 2008 by
jaimee1047
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jaimee1047
Nov. 16, 2008
Great concept but needs a little help.
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0 users found this review helpful
Great concept but needs a little help.
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Reviewed on Jun. 25, 2007 by
Mochinda
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Mochinda
Jun. 25, 2007
I love this crust! Substituted somewhere around 1/3 to 1/2 cup buttermilk for the egg (adjust flour to proper consistency), kneaded the dough in the bowl for a couple minutes, then refrigerated for an hour or two. Used to make baked Samosas with potato and green pea filling. Make sure to use plenty of flour when rolling out dough, it is sticky! Brushed with plenty of oil before baking, came out with just the right amount of crunch around the edges. The flavor is lovely, just a touch of sweetness.
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0 users found this review helpful
I love this crust! Substituted somewhere around 1/3 to 1/2 cup buttermilk for the egg (adjust...
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Reviewed on May 30, 2007 by
starvinstudent
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starvinstudent
May 30, 2007
When this first came out of the oven, the crust was pretty tough, as others have said. Mind you, I didn't take any extra effort to make it thin or anything. I put it in tupperware and stored in the fridge for a couple days, and ater the crust was softer and had a nice consistency for a savory pie. I think the moisture of the filling, sealed in by the container really helped. Not really sure how to alter that when I bake though :S
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0 users found this review helpful
When this first came out of the oven, the crust was pretty tough, as others have said. Mind...
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Reviewed on Dec. 13, 2006 by
CURELOM
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CURELOM
Dec. 13, 2006
This crust rolled out very nice, I got it very thin. Looked pretty, nice orange/yellow color. Had a nice flavor. Was rather tough after baking. Most people in my family did not eat the crust. Probably won't make this one again.
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0 users found this review helpful
This crust rolled out very nice, I got it very thin. Looked pretty, nice orange/yellow color....
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Reviewed on Nov. 30, 2006 by Susan
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