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Old 08-21-2002, 09:52 AM   #1  
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Default 3 pie crusts and a pumpkin pie

Posted by Debelli on 11-15-2000 08:23 PM:

From AMERICAN WHOLEFOODS

Standard Pastry

A good all-round dough that is easy to assemble and makes a flavorful, crunchy crust. This basic recipe provides enough pastry for several baking projects.

3 1/2 cups WW flour
1/2 tsp salt
1/8 tsp baking soda
1/2 cup butter
1/4 cup oil
1/2 Tbl honey (use agave nectar)
1/4 cup lemon juice
1/3 to 1/2 water

Combine flour, salt and baking soda in a large bowl.

Combine butter, oil, and honey in a processor fitted with a plastic blade or a blender and whip to the consistency of soft margarine.

Cut whipped shortening into flour mixture until evenly dispersed into tiny balls.

Add lemon juice and water as needed, until dough holds together in a ball. Roll for immediate use, or chill for future use.

Makes pastry for 3 9" shells

NOTE: For use within a week, keep tightly wrapped in the fridge and roll as needed. For longer storage (up to 3 months), shape wrap and freeze. For an extra flaky crust, add 1 tsp baking powder to the dry ingredients.

MY NOTE: Sub. honey with agave nectar if you have it.


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FROM ABOUT COOKS SITE

Low GI Pie Crust: Special K

Use this pie crust in place of graham cracker crusts. Fill it with puddings, gelatin desserts, or sugar free ice cream.


3 cups Special K cereal (for 1 1/2 cups crumbs)
1/2 teaspoon cinnamon
2 tablespoons fructose
4 tablespoons butter, melted

Preheat oven to 350 degrees.

Place the cereal in a plastic bag and seal. Use a rolling pin to crush the cereal into crumbs, turning and shaking the bag frequently to make a consistent crumb. You will have 1 1/2 cups of crumbs.

Pour crumbs into a medium bowl stir in cinnamon and fructose. Pour in melted butter and stir with a fork until well blended and evenly distributed.

Press the crumb mixture into pie dish. It will not stick as well as a traditional graham cracker crust, just press gently. It will firm up after baking.

Bake for 5 to 7 minutes, until set. Cool slightly, then fill as desired.

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Low GI Sweet Potato Pie

Although pumpkin and squash have a high GI value, sweet potatoes are acceptable. This is a great dessert for the low GI holiday table.


1 whole wheat pie crust, unbaked
3 eggs
1/2 cup fructose
1/4 melted butter
1/3 cup milk or cream
1/2 teaspoon grated orange rind
1 teaspoon brandy extract
1 teaspoon ground cinnamon
2 1/2 cups mashed and sieved sweet potatoes (about 2 - 3)

Preheat oven to 400 degrees.

In a large bowl, beat eggs and fructose. Add butter, milk, and seasonings and blend well. Blend in sweet potatoes. Pour mixture into unbaked pie shell.

Bake in preheated oven for 10 minutes. Reduce oven temperature to 375 and bake an additional 40 minutes, until pie is golden and set.

Yield: 1 pie

An original recipe by Lynn Nelson

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Whole Wheat Pie Crust

A low GI pie crust from The Fanny Farmer Baking Cookbook.


1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegetable shortening
3 tablespoons cold water

Mix the flour, baking powder and salt in a bowl. Drop in the shortening and using a pastry blender, two knives or your fingertips, work the shortening into the flour until it resembles coarse brown bread crumbs; there will be irregular bits and pieces but all the flour should be "touched" by the fat, while the mixture should remain light and dry. Sprinkle on the water, a tablespoon at a time, stirring well with a fork after each addition and adding the third tablespoon of water by droplets. Depending on the amount of moisture in the flour, you might need to add a little more or a little less. Add enough water so that the dough holds together easily and can be rolled out.

Shape the dough into a cake about 1 inch thick and 3 inches in diameter, and place it on a lightly whole-wheat-floured surface. Sprinkle the top of the dough with a little more flour and begin to roll lightly in all directions. Lift and turn the dough often and flour it sparingly if it sticks. Roll the dough until it is about 1/8 inch thick and at least 2 inches larger than an inverted 8 inch pie pan. Place the dough in the pan, then trim and crimp the edges.

Fill the pie with the desired filling and bake according the recipe's directions.

To bake the pie unfilled:
Preheat the oven to 425 degrees.

Prick the bottom and sides with a fork at 1/2 inch intervals and press a 12 inch square of heavy-duty aluminum foil snugly into the pie shell. Bake for 8 minutes. Remove the foil and bake for another 2 minutes if you want a partially baked shell. If you want a fully baked shell, bake for 6 to 8 minutes after removing the foil, or until the crimped edge is beginning to brown and the bottom seems dry and crisp. Check the shell once or twice during baking and if it begins to swell, prick it gently with the tines of a fork.

Yield: 1 8 inch pie shell.
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