Bryanna's Yeasted Pastry Dough, No Fat Recipe

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Bryanna's Yeasted Pastry Dough, No Fat
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Ingredients
8
Count
Nutrition
290
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour). The potatoes need to be just potatoes, no milk if using real mashed potatoes. If using instant mix with the boiling water.
  2. Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
  3. Add the flour and salt. Knead for 5 minutes or process in food processor for 30 seconds.
  4. Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
  5. To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9” pie pan (you have to oil the pans because this dough has no fat in it—OR use a really good non-stick pan). Don’t use much flour when rolling out. Fill the pie and cover with the rolled-out second half of the dough. Crimp the edges together and cut some slits for the steam to escape. Bake immediately (no rising) for 25-30 minutes or until golden. The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
  6. To make a “freeform” pie, preheat the oven to 350 degrees F. Roll the dough out to a 16” circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14” round pizza pan. (To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.) Make sure there are no holes or excessively thin spots in the dough. Pile the filling in the center and drape the edges over the filling, leaving about a 5” uncovered “hole’ in the center, and pleating the dough to make it fit over the filling. This doesn’t have to look fancy—after all, it’s a “rustic” pie!. Bake immediately (no rising) as instructed for the double crust pie above. Glaze as above, too, if you like.
  7. Bryanna:It’s impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quiches—even fruit pies! You can make a conventional double crust pie, or a “freeform” or “rustic” pie. This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan. (It’s doesn’t work with very runny fillings!) A food processor makes this easy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 289.9 Kcal (1214 kJ)
Calories from fat 2.15 Kcal
% Daily Value*
Total Fat 0.24g 0%
Sodium 435.22mg 18%
Potassium 189.14mg 4%
Total Carbs 76.87g 26%
Sugars 6.97g 28%
Dietary Fiber 0.78g 3%
Protein 2.17g 4%
Vitamin C 18.1mg 30%
Vitamin A 3mg 101%
Iron 4.1mg 23%
Calcium 905.7mg 91%
Amount Per 100 g
Calories 388.7 Kcal (1627 kJ)
Calories from fat 2.88 Kcal
% Daily Value*
Total Fat 0.32g 0%
Sodium 583.56mg 18%
Potassium 253.61mg 4%
Total Carbs 103.07g 26%
Sugars 9.35g 28%
Dietary Fiber 1.05g 3%
Protein 2.91g 4%
Vitamin C 24.2mg 30%
Vitamin A 4.1mg 101%
Iron 5.5mg 23%
Calcium 1214.3mg 91%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 9
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

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