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Rye Pastry

Diabetic.Foodie's picture
  Medium rye flour 1 1⁄4 Cup (20 tbs)
  Granulated sugar replacement 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable shortening 1⁄3 Cup (5.33 tbs)
  Water 4 Teaspoon

Measure flour into a bowl and add the sugar, baking powder and salt.
Stir well to blend.
Cut in the shortening until mixture looks like coarse meal.
Add water a little at a time, mixing lightly with fork.
With your hands, shape dough into a firm ball.
Roll into a 12 in. (30.5 cm) circle on lightly floured, cloth-covered board.
Place loosely in a 9 in. (23 cm) pie pan.
Fold edge under.
Press to make an upright rim.
Flute edge.
Prick bottom and sides with a fork before baking pastry.
Bake at 425°F (220°C) for 8 to 10 minutes.
Cool on rack.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1018 Calories from Fat 633

% Daily Value*

Total Fat 72 g110.4%

Saturated Fat 17.5 g87.3%

Trans Fat 9 g

Cholesterol 0 mg

Sodium 1170.3 mg48.8%

Total Carbohydrates 88 g29.4%

Dietary Fiber 28.8 g115.3%

Sugars 1.3 g

Protein 18 g35.8%

Vitamin A 0.3% Vitamin C

Calcium 25.7% Iron 47.6%

*Based on a 2000 Calorie diet

Rye Pastry Recipe