1/3 cup crisco chilled
1 cup flour (sifted)
1/4 tsp salt
2 tbsp water (may need up tp 4 t)
Directions
Either by hand or in a processor cut shortening into the flour and
salt until fine crumbs. Add water 1T at a time until a ball forms.
Wrap in plastic and chill for one hour. Roll out to fit a 9" pie
pan.Bake at 425 for 10-12 minutes or leave unbaked if oie recipe
calls for unbaked shell. exchange: 1 bread 1 fat recipe makes enough
for 8 servings (shell alone 120 calories per serving) source diabetic
dessert cookbook
Reposted 4 you and yours via Nancy O'brion and her Meal-Master
Servings: 1 servings
Basic Pie Shell (Lo Cal) Recipe brought to you by Recipe Ideas
Categories: Dessert; Diabetic; Pie
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, these, old cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to academics is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also describes how the cooks of his times were skilled in the use of many herbs, including a few that will be familiar to modern chefs such as thyme, rue and parsley. As our culinary historical trip moves to more modern times we find a couple of recipe books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that we all know today, but instead recipes for the types of food on the menus of the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including coriander, parsley, and basil. These new culinary innovations created a surge in recipe publications, the majority of which are kept safe in private collections. Over the following few centuries, the powerful and wealthy competed to serve the most extravagent meals, and consequentially the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cook books were highly popular as a result of better eduction, people having more leisure time and having more disposable income. The arrival of TV gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Basic Pie Shell (Lo Cal) recipe.
