Related recipes: Basics, Corn-Free, Dairy Foods, Desserts, Diabetic Chef, Egg-Free, Grains, Soy-Free, Vegetarian
Preparation facts
Servings: 16
Yield: 2 pie shells
Ingredients
2 1/2 cups (300g) all–purpose flour
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
3 1/2 Tbs (45g) sugar
1/2 cup (120mL) canola oil
1/4 cup (60mL) ice water
2 Tbs (30mL) low–fat (1%) milk
Directions
Mix the dry ingredients in a bowl. Slowly add the oil and combine with a fork. Slowly add the ice water and milk. Use your hands to form a dough.
Separate dough into two balls, wrap tightly with plastic wrap, and store until needed.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 145
Calories from Fat 62 (43%)
% Daily Value*
11%Total Fat 7g
3%Saturated Fat 0.5g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 4g
0%Cholesterol 0mg
1%Sodium 32mg
1%Potassium 41mg
6%Total Carbohydrate 18g
2%Dietary Fiber 0.5g
Sugars 3g
Sugar Alcohols 0g
4%Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
