The Dish on Pie

Pumpkin, berry, lemon meringue, caramel apple, chocolate cream ... these are all my favorite pies. Most everyone has at least one favorite pie (some of us have five). Many of us have fond memories of eating our mother's (or grandmother's) home-baked pies. If you're really lucky, you have memories of making pies with your mother or grandmother.

And nothing says "pie" like Thanksgiving and the holiday season that follows. Of course, all those holiday delights can really pack on the calories. But there are some foolproof ways to lighten almost every pie, from top to bottom. This way, you can get your pie fix, but with fewer calories and fat grams. And sometimes, these tricks help you work in more fiber and nutrients to boot.

Baking a lighter pie is as easy as 1-2-3. We'll start with the crust and work our way up.

Tips for Lighter Piecrust

You know that nice, flaky piecrust you love so much? It's flaky because of the particles of fat layered in between particles of wheat flour. Some recipes call for shortening and some use butter. The one my mom always made called for vegetable oil.

With health in mind, you have a few options when it comes to piecrust:

• Use one crust, not two. Look for pie recipes that only call for a bottom piecrust (instead of two crusts). This will save you at least 120 calories and 8 grams of fat per slice (if you get 8 slices per 9-inch pie).
• Embrace the brown. Add fiber and nutrients to your piecrust by using half whole-wheat pastry flour and half white flour. This adds about 1 1/2 grams of fiber per slice (for a one-crust pie serving 8).
• Switch to a better fat. Use a crust recipe that calls for oil instead of shortening (like the one below). Then choose a healthier oil like canola, which contributes the more desirable monounsaturated fats and plant omega-3s.
• Use less fat. Add a little less fat (maybe 5 tablespoons instead of 8) to your piecrust dough. Substitute an equal amount of something else, like low-fat buttermilk, maple syrup, or fat-free or light cream cheese.
• Lose the crust and add crumbs. For some pies, you can eliminate the crust. First, choose a filling that stands well on its own (nothing too gooey). Then, coat your pie dish with canola cooking spray or light margarine. Add about 1/2 cup of crumbs, and tilt the dish to cover the inside well. What kind of crumbs should you use? If you're making quiche, use wheat and herb cracker crumbs or seasoned croutons, crushed. For lemon or lime pie, use gingersnap or SnackWells shortbread cookie crumbs. For chocolate cream pie, use graham cracker or chocolate cookie crumbs.