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Related recipes: Basics, Corn-Free, Dairy Foods, Desserts, Diabetic Chef, Egg-Free, Grains, Low-Carb, Low-Sodium, Low-Sugar, Soy-Free, Vegetarian
Servings: 16
Yield: 2 pie shells
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
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
