Pie crust dough having a reduced fat content and method of making
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United States of America Patent
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Jun 16, 1998
Grant Date -
N/A
app pub date -
Sep 28, 1992
filing date -
Sep 28, 1992
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
The fat content and caloric content of pie crust dough are reduced while retaining the desired characteristics of the pie crust, namely flakiness and tenderness. The amount of fat or shortening component in the dough is reduced and replaced with water. A starch component is included in the pie crust dough in an amount sufficient to avoid the development of a tough, rubbery texture.
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Family
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Cited Art Landscape
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