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READY IN 35 mins

Butternut Pie Crust

Read Reviews (19)

"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!" — Sunflower1

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Measuring All-Purpose Flour

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Original recipe makes 2 - 9 inch pie crusts Change Servings

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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

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.

—PUDDING33

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Most Helpful Critical Review

Aug 23, 2010

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 Thing was tough and bitter-tasting.

—fajitas

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21 Ratings

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.

—Sunflower1

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Nov 24, 2009

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 it's just not terribly good for pie crust. It's rather chewy and tough. Quite a bit like a pasta noodle actually... So! Since it yielded enough for two crusts and I only made the one pie, I realized that it's a very similar consistency to pierogi dough. Since I had quite a bit of squash left over, I made squash pierogi from it using a simple pierogi recipe. Added chopped walnuts and nutmeg to the mashed squash to dress up the filling just a little. So delicious! Freeze them and they're probably good for months, though they never last long enough to find out in my house. I make this every few weeks now, it's a new favorite. Delicious fried up in some butter or, served with alfredo like ravioli. Would probably be tastey with other sauces as well.

—elepent

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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.

—FSUCHEF

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Aug 17, 2009

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 well* ended up in a lovely crust once rolled very thin, my mother(who normally doesn't like the extra trouble of my "healthier" recipes) even liked the crust better than traditional Crisco crust once we got it right the second try and we used it in Cherry pies both times so it doesn't work only with savory/meat pies but seems to work with sweeter pies as well. I don't think we'll be making the traditional Crisco crusts anymore, we just have to make sure we roll this crust thin and not overbake or it'll be hard and chewy. Thanks Sunflower for coming up with an alternative to Crisco!

—Lightlike

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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.

—Mochinda

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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.

—CURELOM

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Nutrition

Calories
96 kcal
5%

Carbohydrates
19.4 g
6%

Cholesterol
13 mg
4%

Fat
0.6 g
< 1%

Fiber
1.1 g
4%

Protein
3 g
6%

Sodium
5 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butternut Pie Crust

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 96
Calories from Fat: 5

% Daily Value *
Total Fat 0.6g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 13mg 4 %
Sodium 5mg < 1 %
Potassium 49mg 1 %
Total Carbohydrates 19.4g 6 %
Dietary Fiber 1.1g 4 %
Protein 3g 6 %
** Sugars 0.1g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 1 %
Iron 12 %
Thiamin 19 %
Niacin 16 %
Vitamin B6 2 %
Magnesium 2 %
Folate 26 %

* 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.