Rye Pastry Recipe
Ingredients
| 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 |
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
Directions
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.
Chef
