* Exported from MasterCook *
Diabetic Whole-Wheat Pie Crust
Recipe By :
Serving Size : 7 Preparation Time :0:05
Categories : LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 1/3 cups whole-wheat pastry flour
1/2 teaspoon salt
1/2 cup chilled margarine
1 tablespoon vinegar
4 tablespoons ice water
Combine flour and salt. Cut in margarine until mixture looks coarse like
corn meal.
Mix vinegar and water; sprinkle with flour and blend with a fork. Dough
will be slightly sticky.
Form into a ball. Chill for 15 minutes, covered with plastic wrap.
Roll chilled dough between two pieces of wax paper that have been dusted
with flour. Line pie pan with rolled dough and trim the edges. If the pie
crust is for a no-bake filling, prick the bottom with a fork and prebake
the pie shell at 375F for approximately 15 minutes until golden brown.
Yield 1 9-inch pie crust (makes 6-8 servings).
Source:
"Month of Meals Vegetarian Pleasures: Quick and Easy Menus for People
with Diabetes by American Diabetes Association, 1998."
S(Formatted by Chupa Babi):
"Nov 2009"
Yield:
"1 9-inch crust"
T(Cooking Time):
"0:15"
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Per Serving (excluding unknown items): 200 Calories; 13g Fat (59.8%
calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 305mg Sodium. Exchanges: 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
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