[11/7/12] Wednesday Wellness: Because Thanksgiving is coming.

Here's a "healthier" pie crust recipe from the American Heart Association:

PIE CRUST (American Heart Association – www.deliciousdecisions.org)

Makes pastry for 2 9-inch pie shells or 1 2-crust pie 

2 1/4 cups all-purpose flour

1/2 teaspoon sugar

1/3 cup cold skim milk

1/2 cup plus 1 tablespoon acceptable vegetable oil

1 teaspoon sugar (optional)

In a medium bowl, combine flour and sugar. Stir to mix. Pour milk and oil into a measuring cup. Do not stir. Add all at once to flour. Stir with fork until well mixed. Form into a smooth ball with hands.  Roll out between 2 12-inch squares of waxed paper using short, brisk strokes until pastry reaches edge of paper. Peel off top paper. Invert crust and place on pie plate. Carefully peel off paper and gently fit crust into pie plate.  For 2-crust pie, place fruit filling in pie crust and top with second crust; flute edges and make slits in top crust. Sprinkle crust with 1 teaspoon sugar, if desired, and bake according to filling directions.  For 2 single-crust pie shells, flute the edges and prick pastry with a fork. Repeat with second crust. Preheat oven to 450: F. Bake 12 to 14 minutes, or until lightly browned. 

Nutrition Information (1 piece of 2 crust pie)

Calories: 258 kcal

Protein: 4 gm

Carbohydrates: 25 gm

Total Fat: 16 gm  (56%fat)

Saturated Fat: 2 gm

Polyunsaturated Fat: 9 gm

Monounsaturated Fat: 4 gm

Cholesterol: 0 mg

Sodium: 6 mg

Potassium: 48 mg

Calcium: 18 mg

Enjoy!

*Image courtesy of Microsoft Clipart Gallery