Oatmeal Pie Crust - Diabetic

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Oatmeal Pie Crust - Diabetic

1/4 cup (200 ml) all purpopse flour

1/2 cup (125 ml) quick rolled oats

1/2 tsp (2 ml) salt

4 tbsp (60 ml) vegetable oil

3 to 4 tbsp (45 to 60 ml) ice water

 

 

 

 

Combine flour, rolled oats and salt in a mixing bowl. Slowly drizzle

in oil, mixing with a fork. Continue lightly mixing with fork and

cutting through mixture until all dry ingredients are moistened and

mixture resembles fine crumbs. Add 45 to 60 ml (3 to 4 tbsp) ice

water, a few drops at a time, until mixture begins to form a ball. Pat

into a 9 inch (1 L) pie plate. (Or roll between two sheets of waxed

paper. Remove top sheet and turn pastry into pie plate; remove second

piece of waxed paper.) Form a rim and flute edges. Fill and bake

according to pie recipe.

 

For baked pastry shell:Prick pastry with fork in several places. Bake

in a 400 deg. F oven 10 minutes until light golden brown.

 

Makes 6 servings.Each serving: 1/6 pie crust excluding filling

 

15 g carbohydrate 3 g protein 10 g fat 162 calories

 

Source: Splenda booklet, posted to

http://www.geocities.com/napavalley/4121/diabetic.html

Formatted by Chupa Babi in MC: 10.24.06

 

Oatmeal contributes to the flaky texture and provides the nutty flavor

for this deliciously different pie crust.

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