Diabetes Forecast

Diabetized Pie Crust

Per Serving

Diabetized Pie Crust

Makes: 1 (9-inch) pie crust
Calories 80
Fat 4.5 g
Saturated Fat 0.9 g
Trans Fat 0 g
Carbohydrate 9 g
Fiber 0 g
Sugars 1 g
Cholesterol 5 mg
Sodium 20 mg
Protein 1 g
Choices: Starch 1/2, Fat 1


1 cup all-purpose flour
(or use whole wheat pastry flour)
1 Tbsp. powdered sugar
1 Tbsp. chilled butter
3 Tbsp. canola oil
1 to 2 Tbsp. ice water (more if necessary)
dash salt


  1. In a food processor, combine the flour, sugar and salt. Pulse for a few seconds. Add the butter and oil, and pulse again until the mixture resembles crumbs.
  2. With the food processor running, add the water—a teaspoon at a time—until the dough starts to come together. Gather the dough into a ball, wrap in plastic wrap, and place in the refrigerator for 30 minutes.
  3. Remove the dough from the refrigerator. On a sheet of waxed paper, press the dough into a flattened disk. Cover the dough with another sheet of waxed paper and, using a rolling pin, roll the dough into a 12-inch circle. Remove the top sheet of waxed paper, then lift the bottom sheet of paper and invert the dough into a 9-inch pie plate. Remove the waxed paper and press the dough down against the sides and bottom of the plate.
  4. Crimp the edges by pinching the dough between your thumb and forefinger. Keep dough refrigerated as you prepare filling. For recipes calling for baked pie crusts, pierce the surface of the crust with a fork to allow steam to escape. Bake the crust at 425 degrees for 10 minutes or until lightly browned.

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