You are here

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

Rate It

Your rating: None
Average: 4.1 (18 votes)