SBD Pie Crust * Phases 2 & 3

luv2bike · #1 05-04-2006

Makes one crust

Ingredients
2-3 cups ground pecans
1/2 cup trans-fat-free margarine spread (Smart Balance, Fleishman’s Olive Oil, Brummel & Brown)
Artificial sweetener to taste

Instructions
Preheat oven to 450°F. Mix ground pecans, margarine spread, and artificial sweetener until combined. Press mixture into a pie plate and bake for 10 minutes. Remove and let cool completely before adding filling.

Note: Because nuts can be a diet buster in large amounts, use this recipe as an occasional treat.

luv2bike · #2 05-04-2006

I also found this recipe on the Wheat Foods Council web site. http://www.wheatfoods.org/Broccoli-S...rust.211.1.htm I just tweaked it some to make it acceptable. I think that quite a few of the recipes can be tweaked and applied to the SB lifestyle. This crust is part of a Broccoli Swiss Quiche that sounds and looks wonderful! Do take a look at it!

Quote:

WHOLE WHEAT PASTRY CRUST

1 cup whole wheat pastry flour
1 teaspoon sweetener
¾ teaspoon salt
5 tablespoons canola oil
2 tablespoons milk

Preheat oven to 400°F.

Into 8 or 9-inch quiche plate or pie plate, stir together flour, sugar and salt. With fork, whip together oil and milk; pour over flour mixture. Mix with fork till all flour is dampened. Press dough evenly against bottom and sides of plate. Crimp edges.

Line the unpricked pastry shell with a double thickness of foil. Bake in oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till pastry is set and dry. Remove from oven. Reduce oven temperature to 350°F; add quiche filling (see below). If necessary, cover edge of crust with foil to prevent over browning.

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