Recipes: Perfect Pies

the recipes

september 2000

Perfect Pies

Basic Pie Pastry

(makes one 8- or 9-inch (20 to 23 cm) pie shell, 8 servings)
Adapted from The Joslin Diabetes Gourmet Cookbook (Bantam Books)

1/2	teaspoon (2.5 ml) sugar
1	cup (125 g) unbleached all-purpose flour
1/2	teaspoon (2.5 ml) grated lemon zest
4	tablespoons (60 g) frozen stick margarine, cut into tiny bits
1	teaspoon (5 ml) cider vinegar (optional)
2	tablespoons (30 ml) plus 2 teaspoons (10 ml) ice water

In a food processor, process sugar, flour, lemon zest, and margarine for 5 seconds. Add the vinegar (if using) and water; process for another 5 seconds. Remove dough even if not completely mixed) and press it between 2 sheets of plastic wrap. Pat into a 4-inch (10 cm) circle. Wrap securely and chill for at least 1 hour.
Roll dough out on a lightly floured board to 1/8-inch (.3 cm) thickness. Fit loosely into an 8- or 9-inch (20 to 23 cm) pie or tart pan. Fill as directed.

Per serving (pastry only):	109 calories (45% calories from fat), 2 g protein, 6 g total fat (0.9 g saturated fat), 12 g carbohydrates, trace dietary fiber, 0 cholesterol, 67 mg sodium
Diabetic exchanges:	1 carbohydrate (bread/starch), 1 fat

Legal

Recipes/Articles

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.