My wife and I have changed to a low-fat, high fiber lifestyle.
Last night we pulled out one of our favorite recipes from our "fat
days," chicken pot pie.

We set out to modify it by reducing the butter (from 1/3 c to 2 TBS)
and used fat-free evaporated milk.

However, we weren't sure if we could reduce the butter in the crust
itself, so we left it alone.

My wife made whole wheat pie crust, but left in the entire stick of
butter.

Can we use less fat, or is that too tall an order when it comes to pie
crust?

schreef in bericht
...
My wife and I have changed to a low-fat, high fiber lifestyle.
Last night we pulled out one of our favorite recipes from our "fat
days," chicken pot pie.

We set out to modify it by reducing the butter (from 1/3 c to 2 TBS)
and used fat-free evaporated milk.

However, we weren't sure if we could reduce the butter in the crust
itself, so we left it alone.

My wife made whole wheat pie crust, but left in the entire stick of
butter.

Can we use less fat, or is that too tall an order when it comes to pie
crust?

delurk
If quiche is pie to you, or close enough, you might try a dough made from
flour, salt, quark and a little oil. I'm afraid I don't ahve any quantities
for you, I always eyeball it and go by the feel of the dough. I usually
don't use any leavening, but sometimes a little baking powder.

If quark is hard to find in you part of the world, you might consider low
fat ricotta, or drained yogurt (yogurt cheese, very easy to make from plain
yogurt). But I have no experience with those.
lurk