Butternut Pie Crust

Butternut Pie Crust

Paula Mathers

"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!"
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Ingredients

35 m servings 96 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.

Reviews

Read all reviews 20
  1. 22 Ratings

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Most helpful positive review

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...

Most helpful critical review

Kudos to the chef for trying to make a healthy pie crust, but this ain't getting it. I am totally mystified as to how other posters said their family couldn't tell it wasn't a regular crust Thin...

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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...

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 blen...

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...

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.

This crust was a little bit tough to tackle the first time we tried, but we found: not using a food processor and mixing/kneeding by hand and flouring the rolling surface and rolling pin *very w...

Kudos to the chef for trying to make a healthy pie crust, but this ain't getting it. I am totally mystified as to how other posters said their family couldn't tell it wasn't a regular crust Thin...

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 ...

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...

I cut this recipe in half and mixed it by hand. After reading about tough crust, i tried to mix as little as i could. I got it to working shape and stopped. My crust came out good. I used it to ...

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