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Crusts: Basic Pie Pastry

Source of Recipe

The Joslin Diabetes Gourmet Cookbook
Exchanges
Makes one 8- or 9-inch (20 to 23 cm) pie shell (8 servings)

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 ++++ Exchanges: 1 carbohydrate, 1 fat