Butter bypass

It’s not that I don’t like butter, on the contrary. I just don’t want to clog my arteries or those of the people for whom I care and cook by using butter when it is not absolutely necessary.

Butter is quintessential to many basic recipes, such as béchamel sauce, and my view is that if you don’t want to or cannot make them with butter it’s better to stay away and make something else than coming up with a weird concoction that is neither fish nor fowl.

That brings me to my long quest for a low-fat piecrust. I cringe when I see recipes that call for 1 stick, or even 1½ sticks butter – for nothing but the crust! Sure, piecrust needs to have the right consistency, flaky at best, but oftentimes it is a mere receptacle for the filling. So why would I dump 56 grams of saturated fat into that shell?

I have been trying out all types of alternatives for piecrust with butter, from using organic shortening, which has a certain aftertaste and is still high in fat, to yeasted piecrust, which only works for savory pies and should be eaten very fresh.

In German cuisine there is a crust made with Quark and vegetable oil (called Quark-Öl-Teig). It is low fat, very pliable and tastes still good after a day or two. Quark is unfortunately rarely available in the United States but I have found that Greek yogurt can be a very suitable substitute.

When I made this piecrust today, I marveled again about how easy it is to roll out (rolling out piecrust is definitely not one of my strengths). Another advantage: this crust can be rolled out right away, no chilling required like for piecrust with butter or shortening.

Unless I flip-flop about butter one day, from now on I will make piecrust this way.

Piecrust with Greek Yogurt and Oil

For a 9-inch to 10-inch piecrust

3 ounces 0% Greek yogurt

2 tablespoons 2% milk

2 tablespoons canola oil

2 tablespoons sugar (omit in savory pies)

1 teaspoon vanilla extract (omit in savory pies)

Pinch of salt

1 cup + 3 tablespoons (6 ounces) all-purpose flour

1 teaspoon baking powder

1. Mix all ingredients in a bowl with a spoon until they form a ball.

2. Transfer to the countertop and knead with your hands until smooth.

3. Roll out on a lightly floured countertop, or between two sheets of wax paper. Fill and bake according to recipe.

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2 thoughts on “Butter bypass

  1. According to an online conversion site, 6 ounces of all-purpose flour is 1-1/3 cups, not 1 cup + 3 tablespoons. Which amount is correct for the recipe?
    http://convert-to.com/275/all-purpose-flour.html

    Is the dough meant for a single (bottom) crust or a double (top and bottom) crust?

    I would like to use the recipe with my homemade quark, which I assume could be substituted for the Greek yogurt.

    I have been looking for an English language translation of a quark oil dough for a long time!

    1. I am using Cook’s Illustrated flour measurements, where 1 cup = 5 ounces and 1 tablespoon = 1/4 ounce, hence 1 cup plus 3 tablespoons. But as long as you approximate 6 ounces, less flour is fine too, I often add a bit more Greek yogurt when the dough is a bit dry, to make the dough more pliable. The recipe is for a single bottom crust. And yes, Quark is ideal, that is what the original German recipe uses. Greek yogurt is only an easy substitute in the US. The only thing about using homemade quark in German baking recipes is that in fillings and toppings does not hold its volume as well as “real” Quark from a dairy but in a crust it does not matter. For more you might want to check out the Quark post on my other blog: http://spoonfulsofgermany.com/2013/07/

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