Prep 15 mins
Cook 0 mins
While browsing a used bookstore with Twissis, I found a little gem called "Simply Splenda Cookbook" by Graham Kerr (AKA The Galloping Gourmet). This book is chock full of low calorie/low fat dishes that he devised to accomodate his wife's diabetic diet. His description " This pie crust is almost foolproof. It has a good flavor, is crisp yet tender and pairs beautifully with crusted dishes. This recipe makes two 9 inch crusts."
- 1 1⁄2 cups cake flour
- 1 teaspoon Splenda granular (or sugar)
- 2 tablespoons light olive oil
- 1⁄4 cup hard margarine or 1⁄4 cup butter, frozen for 15 minutes
- 1 teaspoon vinegar
- 4 tablespoons ice water
- In a food processor, combine flour, Splenda & salt. Pour in the oil & pulse until mixed. Cut the margaine or butter into small pieces and add to flour mixture. Pulse 10 times or until mixture is full of pea sized lumps.
- Pour in the vinegar and ice water. Pulse 10 more times or until dough begins to hold together. Remove dough from processor bowl & gather into 2 equal size balls, wrap separately in plastic wrap and refrigerate for at least 30 minutes before rolling.
- **** To make by hand: Combine the flour, Splenda & salt and stir in the oil. Add the margarine or butter & mix with a pastry cutter or 2 knives until the size of small peas. Add the vinegar & ice water, mixing with a fork just until dough hold together. Divide in half, form into balls & refrigerate as above.