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Quick and Easy Recipes for Low-Fat Diet-Friendly Pies


No-Cholesterol, Low-Fat Crust

The foundation to any good pie is a tasty crust. Fat free pie crusts just don't cut it, but this low-fat, zero-cholesterol recipe is delicious, and healthy to boot!


  • 1 1/3 cup white flour
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 3 Tbsp skim milk


Mix flour and salt in one bowl, oil and milk in another. Combine dry and wet ingredients. Beat with a fork until clumps form. Use lightly-floured hands to press into a ball, and flatten out into a 5-6 inch diameter pancake. Roll out between sheets of wax paper, to desired thickness (at least 12-inch diameter). Peel off top sheet of paper, flip into 9-inch pie plate, peel off second sheet. Press dough into pie plate, trim edges, and pinch or flute.

If making a double-crust pie, double the recipe and set aside half the dough before rolling.


Easy Apple Pie Filling


  • 5 apples, sliced
  • 1 Tbsp lemon juice
  • 3/4 cup sugar or splenda
  • 1 Tbsp flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg


Preheat oven to 425 F. Toss ingredients together, layer in pie crust. Roll out top crust, place over filling, trim and flute. Poke top of pie with fork or slice with sharp knife. Bake 10 minutes, reduce heat to 350 F, continue baking 30 minutes or until crust turns golden and apples are soft and tender.


Sweet Potato Pie Filling


  • 1 1/2 cup cooked/mashed sweet potato
  • 4 egg whites
  • 1 1/4 cup skim milk
  • 3/4 cup packed brown sugar or splenda
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp cloves
  • 1 tsp nutmeg


Preheat oven to 425 F. Combine all ingredients and pour into crust. Bake 15 minutes, reduce heat to 350 F and bake additional 40 minutes or until set.

Canned Purees

Pie Plates


Pumpkin Pie Filling


  • 3 egg whites
  • 1 16-oz can solid pack pumpkin
  • 1/2 cup maple syrup
  • 1 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/8 tsp nutmeg
  • 1 Tbsp cornstarch
  • 1 1/2 cups evaporated skim milk


Preheat oven to 425 F. Lightly beat egg whites. Combine all ingredients, mix until well blended. Pour mixture into pie crust, bake 15 minutes, reduce heat to 325 F. Bake 30-40 minutes more, until knife inserted in the center of the pie comes out clean.


Quick Pecan Pie Filling


  • 6 egg whites
  • 1 cup corn syrup
  • 1 cup sugar or splenda
  • 2 Tbsp margarine,melted
  • 1 tsp vanilla extract
  • 1 1/2 cup pecan halves


Preheat oven to 350 F. Combine all ingredients except pecans, mix well. Stir in pecan halves. Spoon into pie crust. Bake 50-55 minutes, until knife inserted halfway between the middle and outside edge of the pie comes out clean.


Berry Custard Pie Filling


1 1/2 cups raspberries 1 cup blackberries 1/2 cup fat free sour cream 2 egg whites 1/2 cup sugar or splenda3 Tbsp all-purpose flour 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp vanilla extract

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Preheat oven to 450 F. Combine all ingredients except for berries. Place berries evenly in crust, pour custard mixture over them. Cover edges of crust in foil, bake 10 minutes, reduce heat to 350 F, bake 30 minutes or until center is set.

Now That You're Cooking...


Sudarmanto on September 27, 2013:

Wow. I love your site! This is my first visit here, as you can probably tell.I pealonrsly can't get by without my Pyrex pie dishes when baking pies. Here's the curious thing, though: My Mom has a round Pyrex cake dish. The other one broke years ago. She doesn't use it much, but me, I wanted a complete set in which to bake a traditional two-layer cake. (Most of my family are not into cooking all that much — for them, a cake dish is a 9 13!)So when I realized last year that my 1960s oven has seen better days, it occurred to me that it would be so much better to compensate for how unevenly it heats by baking cakes in a Pyrex dish — but all that's on store shelves nowadays are the pie dishes!I want to see all my baked items through those great dishes. If one side bakes faster, you can simply turn them around and easily watch them from the underside.For the life of me, I can't figure out why Pyrex discontinued the very dish that started their company so many decades ago.I wrote to them and they confirmed that the cake dishes are gone.All that are left on the market are the metal kind. They get scratched and dented up in my crowded cupboards pretty fast.Now I'm on eBay searching — and finding that the vintage Pyrex cake dishes are a pretty penny!

deena on February 22, 2011:

really tasty and healthy pie crust!!!

Rika Susan from South Africa on February 22, 2011:

Thanks for the healthy pie crust. Great, guilt-free stuff!

sagebrush_mama from The Shadow of Death Valley...Snow Covered Mountain Views Abound! on February 25, 2010:

Love the use of canola oil in a pie crust! Great idea! I'll have to try that, or have my teenagers do so!

Betty Reid from Texas on December 24, 2009:

Oooh, that berry custard pie sound delicious!

mickreade from Mt Lawley, Western Australia on June 10, 2009:

These look like fantastic pies, I've always wanted to try a Sweet Potato Pie! I'll have to give it a go this weekend.

Cheers, Mick

MOHIT on October 22, 2008:


doctorloanusa on August 18, 2008:

Wow, I can't understand how those pies are diet friendly! I mean, really... I guess I will have to try one to see just how great they really are, he he he.

Thanks for posting these. I think the sweet potatoe pie will be my first "project" :)

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