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Before you jump to Non-traditional Pie Crust recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

We all know that consuming healthy meals can help us truly feel better in our bodies. Increasing our intake of sensible foods while lowering the intake of unhealthy kinds contributes to a more healthy feeling. A piece of pizza does not make you feel as healthy as consuming a fresh green salad. This is usually a problem, nonetheless, when it comes to eating between meals. Shopping for snacks can be a struggle because you have countless options. Here are a few healthy snacks that you can use when you need an instant pick me up.

Whole grain snacks are an excellent choice for a fast wholesome snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Whole grains are generally better than processed grains present in white bread.

You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to non-traditional pie crust recipe. You can have non-traditional pie crust using 3 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Non-traditional Pie Crust:

1. You need 1 cup vegetable oil
2. Get 1/2 cup water
3. Use 4 cups flour

Steps to make Non-traditional Pie Crust:

1. Mix the water and oil together thoroughly until cloudy (I use warm or lukewarm water, rather than cold).
2. Pile all the flour up on the surface you will use to knead and roll the dough, make a little reservoir in the middle.
3. Slowly add the water/oil mixture (keep it mixed well - remix as needed) a little at a time, mixing it in with the surrounding flour by hand.
4. When the dough is completely combined it will be very soft and fairly sticky. I use flour liberally while rolling it out. It sticks easily to rolling surfaces so keep this in mind as you work with it. I use a wooden rolling pin. The recipe makes enough for a generous top and bottom crust. The pie plates I use are oversized and I always have enough dough.
5. The crust doesn't change color much as it cooks. I typically cook the cherry and apple pies I make for about an hour at 350 degrees in a convection oven, and it comes out perfectly.

Wholly Gluten Free Pie Shell - GOOD GF OPTION. Leadbetter's All Natural French Picnic Flaky Pastry. It's as easy as the traditional fork crimp, with a little something extra. I like this look on double-crust pies, too! Different forks have different widths of.

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