If you must – as some do – watch your cholesterol, you could use this recipe for low cholesterol pie crust. I don’t know how it turns out, honestly because I buy pre-made pie crust. Anything involving a rolling pin just turns out terribly for me. It either sticks to the pin and/or board, or it has too much flour and dries out. By the way, I just love how her personality shows through on this one. She must have been a bit resentful of the low cholesterol mandate.
By the way, does this give you any hint as to what might be coming next? :-)
Low Cholesterol Pie Crust
1 3/4 c flour
1 tsp salt
Put in bowl
2/3 c cooking oil
1/3 c milk (stingy)
Stir up madly with a fork – dump into flour & salt all at once – continue to stir – roll between paper towels
Gram's Recipe Box 
When I first saw the title of “Low Cholesterol Pie Crust” my automatic response was, “Why?” I love making pie crust and must confess I am pretty handy with a rolling pin. The paper towels scare me–are they for absorbing excess moisture that would make a “normal” pie crust stick. I just wonder how this gets flaky since the flakiness of crust is usually from the the solid fats (butter, Crisco, etc) forming layers with the flour. I might try it though because I am one of those lucky people with naturally high cholesterol (Thanks Mom and Dad!).
LikeLike
Like you, I also wondered “why” but of course, even people with high cholesterol like pie. Sigh… I wonder if it doesn’t get too flaky, more crispy? Do try it and let me know how it turns out.
LikeLike