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How to Make Pie Crust from Cake Mix

 
How to Make Pie Crust from Cake Mix
Image ©
This recipe belongs to the top 10% of the most popular recipes.popular
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.05

$0.05 per serving

61561 people like this recipe

61,561 likes

This recipe is ready in 35 minutes

Ready in 35 minutes

20 vegetarian,gluten-free,popular,primal,gluten free,lacto ovo vegetarian,primal,fodmap friendly crust
spoonacular Score:3%

Spoonacular Score: 3%

 

This recipe makes 20 servings with 17 calories, 1g of protein, and 1g of fat each. If 5 cents per serving falls in your budget, How to Make Pie Crust from Cake Mix might be a super gluten free, primal, fodmap friendly, and vegetarian recipe to try. Plenty of people made this recipe, and 61561 would say it hit the spot. If you have butter, egg yolks, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). Try Peanut Butter Pie with Pretzel Crust, Cake Mix Lemon Streusel Cake, and Homemade White Cake Mix for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
3
3  egg yolks
egg yolks
1
1  whole egg
whole egg
1 Tbsp butter
1 Tbsp
butter
3  egg yolks
3
egg yolks
1  whole egg
1
whole egg

Equipment

pie form
pie form
bowl
bowl
pie form
pie form
bowl
bowl


Instructions

Read the detailed instructions on Hossier Homemade

Price Breakdown

Cost per Serving: $0.05
Ingredient
1 tablespoon butter
3 egg yolks
1 whole egg
Price
$0.12
$0.72
$0.24
$1.08

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Disclaimer

Nutritional Information

Quickview
16 Calories
0.71g Protein
1g Total Fat
0.11g Carbs
0% Health Score
Limit These
Calories
16
1%

Fat
1g
2%

  Saturated Fat
0.69g
4%

Carbohydrates
0.11g
0%

  Sugar
0.02g
0%

Cholesterol
38mg
13%

Sodium
9mg
0%

Get Enough Of These
Protein
0.71g
1%

Selenium
2µg
3%

Phosphorus
15mg
2%

Vitamin B2
0.02mg
1%

Vitamin A
68IU
1%

Vitamin D
0.2µg
1%

Folate
5µg
1%

Vitamin B12
0.07µg
1%

Vitamin B5
0.12mg
1%

covered percent of daily need

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