Diabetic Recipes
Basic Pastry Dough
(makes two 9-inch single crusts)
|
2 2/3
|
cups (350 g) unbleached all-purpose flour
|
|
1
|
teaspoon (5 ml) grated lemon zest
|
|
1/4
|
teaspoon (1.25 ml) salt
|
|
1/2
|
cup (120 ml) canola oil
|
|
6
|
tablespoons (90 ml) ice water
|
|
1
|
tablespoon (15 ml) cold skim milk
|
- In a large bowl, combine flour, sugar, lemon zest, and salt. Add the oil and using a
pastry blender or two knives, cut the oil into the flour until the mixture resembles small
crumbs.
- Sprinkle the mixture with the water and milk, tossing lightly with a fork. Gather the
dough with your hands and pinch off 1/4 cup (90 g) of the dough; wrap in plastic wrap and
refrigerate. Divide the remaining dough into 2 equal portions.
- Using the back of a spoon or your fingers, press or pat the remaining dough portions
evenly into two 9-inch (23 cm) pie pans, evenly covering the bottom, sides, and rim of the
pans and taking care not to pat too much dough in the corners.
- Crimp the rim by pinching the dough into a fluted pattern with your fingers or pressing
the floured tines of a fork onto the dough. Chill the pastry shell for at least 30 minutes
before filling.
- Roll out the refrigerated dough between two sheets of lightly floured waxed paper to 1/8
inch (.5 cm) thickness. Using a sharp knife, cut the dough into small leaf shapes, lightly
scoring the dough to represent the leaf veins. Transfer leaves to a nonstick baking sheet and
bake at 375°F (190°C) for 12 to 15 minutes, until golden brown. Cool and use as
directed.