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If you are unsure whether this Buttery Pie Crust recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” | | ~ Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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Pie Recipes
Buttery Pie Crust Recipe
Recipe Ingredients:
1 tbsp unsalted butter
1 1/4 cups white all-purpose flour
1/4 tsp salt
1 pinch cinnamon
1/4 cup canola oil
1 tbsp apple juice or cider - (to 2)
Recipe Instructions:
In a small saucepan over low heat, melt the butter and continue cooking, stirring gently, until golden brown and fragrant, 3 to 4 minutes (do not allow to burn). Let cool slightly.
In a medium bowl, whisk together the flour, salt, and cinnamon.
In a small bowl or measuring cup, combine the melted butter with the oil; with a fork, gently stir into the flour mixture until evenly combined. Add the apple juice, 1 tablespoon at a time, just until the dough begins to hold together. Gather the dough into a ball and flatten to a disk.
Roll out the dough between 2 sheets of plastic wrap to form a 13-inch circle. Transfer to an 8-inch pie plate, pressing to form a rim; flute the rim, if desired. Use as directed in recipes. (The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days, or frozen up to 1 month.)
This recipe yields 8 servings. Serving size: 1/8 recipe.
Exchanges Per Serving: 1 Starch, 1 1/2 Fat.
Nutrition Facts: Calories 148; Calories from Fat 78; Fat 9g; Saturated Fat 1g; Cholesterol 4mg; Sodium 73mg; Dietary Fiber 0g; Sugars 1g; Protein 2g.
Comments: This deliciously tender, buttery crust calls for white (bleached) all-purpose flour; it absorbs less water then unbleached flour, so the crust will be more tender. The extra buttery flavor comes from browning the butter. You can easily make this crust ahead of time and refrigerate or freeze it for later use.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"
Servings: 8
| “That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” | | ~ Madeleine L'Engle (1918--) American author. |
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Important Note: This Buttery Pie Crust
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Buttery Pie Crust recipe is located in our Pie Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Buttery Pie Crust Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
