Appeal No. 95-1168
Application 07/951,992
The Claimed Subject Matter
The claims on appeal are directed to a pie crust dough having reduced fat content and to a
method of making the same by replacing a portion of the fat component with added starch and an
increased amount of water. In a preferred embodiment, the conventional plastic fat component of
the pie crust dough can be replaced with an aqueous emulsion of a liquid vegetable oil and a plastic
animal and/or vegetable fat. Claims 11 and 14 are illustrative of subject matter appellants regard as
their invention:
11. A method for reducing the added fat or shortening content of a pie crust dough
containing a fat or shortening component, flour and water while maintaining the
desired texture characteristics of the dough which comprises replacing at least a
portion of the fat or shortening component in the dough with added starch and an
increased amount of water to provide a dough having a reduced fat content with the
dough containing between about 55%-65% by weight flour, 5%-25% by weight of
a fat component, 1%-8% by weight added starch and 10%-25% by weight water.
14. A pie crust dough having a reduced fat content especially useful on pies which
are frozen after preparation, which comprises between about 55%-65% by weight
flour, 5%-25% by weight of a fat component, 1%-8% by weight starch and 10%-25%
by weight water, with the fat component comprising approximately equal amounts of
a liquid vegetable oil and a plastic fat selected from the group consisting of plastic
animal/vegetable fats, plastic shortening, and mixtures thereof.
The Prior Art
The following prior art references are relied upon by the examiner in support of the rejections
of the claims:
Kriz et al. (Kriz) 3,985,911 Oct. 12, 1976
Petrizzelli 4,904.493 Feb. 27, 1990
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