Buttery Pie Crust from Healthy Diabetic 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

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

:: TOP ::