Healthy Pie Crust! (And Pumpkin Pie)

Did you know...that Crisco is so not good for you?

No lie. It's actually kinda bad for you. Kinda...times a few. 

But really, what makes such a divine pie crust? An easy to roll out, never fail crust?

In my books, that's Crisco. 

Well, time to re-write my books..because....

I got an awesome, healthy, Crisco free pie crust..that rolls out like a dream come true!

Let me start by telling you about Palm Shortening. If you already knew about it, shame on you for not telling me!! My life would have been so much better if you would have shared that info..! Anyway, in case you don't know what it is, here are a few little facts.

• It does not require hydrogenation, therefore, it contains no trans fatty acid
• The oil palm is native to West Africa
• Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point
• It is colorless and odorless, and will not affect the taste of foods
• It can be used to replace margarine or Crisco in cooking with no adverse reactions

Guess what else. It makes perfect pie crust. And I love it. 

Another cool fact. Hard red wheat berries are beautiful in breads and stuff...but if you want to grind your own flour for pastry type food? Use soft white wheat berries. It grinds just like the red..but has a lighter color and softer texture (and is still super good for you)! Another must for beautiful pie crust.

So those were the really sweet things I learned today. And now, here are some cool recipes.

Wheat Pie Crust

1 1/4 cups fresh ground soft white wheat berry flour

1/4 tsp sea salt

1/3 cup palm shortening

4-5 tablespoons water

Place flour, salt and shortening in blender. Blend until shortening is cut throughout the flour and the mixture resembles crumbs. Add water until your dough will form a nice ball. Refrigerate for 20 minutes or so before rolling out. Too warm and it's way soft, I found...

Makes 1 9inch pie crust

Pumpkin Pie Filling
1 egg
1 tablespoon flour
1/2 cup maple syrup, pure
1/2 tsp salt
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk (did you know you can make this stuff? details later!)
1 tablespoon honey
1 tablespoon molasses
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves

Mix everything in a bowl until well combined. Pour into pie shell. Bake 450 for 10 minutes. Reduce heat and bake on 325 until a knife poked into the center comes out clean. Start checking after about 45-50 minutes. Cool completely and refrigerate before serving.

Imagine that. Pumpkin pie with no preservatives or refined sugar!