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 |
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