Diabetic basic pie shell (low-cal)

Yield: 1 servings

Measure Ingredient
⅓ cup Crisco chilled
1 cup Flour (sifted)
¼ teaspoon Salt
2 tablespoons Water (may need up tp 4 T)

Either by hand or in a processor cut shortening into the flour and salt until fine crumbs. Add water 1T at a time until a ball forms.

Wrap in plastic and chill for one hour. Roll out to fit a 9" pie pan.Bake at 425 for 10-12 minutes or leave unbaked if oie recipe calls for unbaked shell. exchange: 1 bread 1 fat recipe makes enough for 8 servings (shell alone 120 calories per serving) source diabetic dessert cookbook

Reposted 4 you and yours via Nancy O'brion and her Meal-Master Submitted By ANNE MARIE CHIAPPETTA On 03-28-95

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