DIABETIC PIE CRUST-YUMMY

Hi everyone 

Well a week got away from me and I did not get a post on my blog last week.  As with everyone life just gets busy.  Especially it seems in the summer time.

Today I want to blog about this great pie crust.  It is very easy to make and a diabetic or heart patient hast to watch their saturated fat and trans-fats.  

This recipe does not take a lot fo different recipes.  It is quick and fast to make.  I also like that it does not become soggy in a pie that requires refrigeration.  i make this pie crust a lot for pumpkin pie and similar pies.  

You can also make this pie crust and bake it in the oven.  Then when cool you can use it to pour cream pie filling in.

The recipe is below and pictures with instructions below that.

DIABETIC PIE CRUST

1 1/3 Cups of Flour

1/2 teaspoon salt (this can be lowered if you are on a salt restrictive diet.)  A little bit of sugar or sweetener helps in this pie crust if salt is lowered)

1/3 cup canola oil or oil of choice

3 to 4 Tablespoons skim milk

This pie crust requires cooking oil.  I use canola oil as it has a lot of monsaturated fats.  This is considered one of the good fats that help keep cholesterol in check.

Combine ingredients and mix till just blended.

With your finger tips start spreading out the dough.  I start by moving the dough flat on the bottom as evenly as I can.  Pushing the dough to the sides of the bottom of the pie pan.

You then start pushing the dough evenly up all sides, leaving a thicker amount at the top edge.  Then I start forming the edge with my fingers.  Bake at 350 degrees till lightly browned.

If putting it in the oven without a filling, prick the bottom and edge with a fork so that it does not bubble up too much.

1 serving (1/8 th piece) = 145 calories, 9 fats
DIABETIC: 1 St, 1 1/2 fats.