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Article: Necessary evil In pie crusts, fat is essential
- Article from:
- Chicago Sun-Times
- Article date:
- August 16, 2000
- Author:
CopyrightCopyright 2000 Chicago Sun-Times. (Hide copyright information)
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Guests expect something special from a homemade pie crust. But
making it low-calorie could turn all your efforts into shoe leather.
By its very nature a pie crust is high fat. The object is to work
enough fat into flour to create a flaky and flavorful dough. The
result is that 50 percent to 60 percent of the calories in a crust
come from fat.
It's tempting to skimp: roll the crust a little thinner, do away
with the fat. Neither is satisfactory.
The crust has an essential supporting role. If you don't have a
good-tasting, delicate-textured crust to balance the filling, your
pie will never achieve star status.
Sue Spitler took this into account when she created a selection of
pie crusts for ...