Basic Pie Pastry
(makes one 8- or 9-inch (20 to 23 cm) pie shell, 8 servings)
Adapted from The Joslin Diabetes Gourmet Cookbook (Bantam Books)
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 [censored] 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
Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat
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