Millions of people have already been diagnosed with diabetes and more and more are every single day.
Being diagnosed with diabetes for some people means that they can no longer eat the foods that they once enjoyed. For some people, that means going through an entire lifestyle change. And ‘Yes’ altering your diet and regular exercise will help to deal with and manage your diabetes, but that doesn’t mean you can’t still enjoy some of your indulgent favourites. This means that you can still eat foods that you once loved, you just have to alter the recipe to cater to your needs.
When it comes to diabetic recipes, careful attention is tremendously important because the wrong ingredient can not only mean a bad tasting meal, but it could also cause health issues that could even be dangerous or fatal.
Here is a diabetic friendly pie crust recipe that not only will knock your socks off, but guaranteed you will want to slap your mother.
Here is what you need:
- 1 cup cold unsalted butter
- 2 cups all-purpose unbleached flour
- ¼ cup sugar
- ¼ salt
- ¼ cup cold water
Now here is how:
Cut the butter into ½ inch cubes. Put the flour, sugar and salt into a bowl and mix for a second or two in order to blend the dry ingredients. Add the butter, then using two knives or a pastry cutter, work the mix until it is crumbly and the largest pieces of butter are no bigger than a pie, or ¼ inch.
The butter should remain cold and firm. To test it, pick up a piece of butter, pinch it between your thumbs and forefingers of both hands in order to form a small little cube. If the butter holds its shape and your fingers are not greasy, then the butter is still cold enough to use. Now, if your fingers are a little greasy, then put the bowl into the refrigerator for 15 minutes to firm up the butter before adding the water, which is an extremely important step.
Next you want to roll out the dough for a double-crust pie. You should cut the dough into half, then pat each piece into a thick and flattened ball. Begin by rolling from the center of the dough, outwards. Be sure to stop the pressure ¼ inch from the edge of the dough. Now you want to lift the dough and turn it a 90 degrees clockwise, then repeat the process until the dough is at least 12 inches in diameter. Make sure you re-flour the surface you are working on to prevent the dough from sticking.
There you have it!
The perfect pie crust safe for diabetics and all in an easy to follow format that creates the perfect pie for you or a loved one.
YOU COULD TREAT YOUR DIABETES TODAY…
…with this recent advancement in diabetes treatments that is backed by hard medical science, that no pharmaceutical company will ever tell you about…
I applied what I’d learned from my friend and managed to stop the damage that diabetes and hypertension was doing to my organs, nerves and Beta cells before the effects to my body could become permanent.