Basic Pie Crust - PCOS-Friendly Recipe

Basic Pie Crust
Lunch

This Basic Pie Crust is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Rachel Conners This pie crust is easy to make and tastes great with any kind of pie.

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1/8 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 c. shortening, cut into chunks
  • 1 1/2 tsp. white vinegar (or apple cider vinegar)
  • 3 to 6 tbsp. ice water (or as much as needed)

Instructions

  1. In a large bowl, whisk together flour, baking powder, and salt. Add shortening and gradually work into flour with a pastry cutter for about 2 or 3 minutes, or until it resembles a coarse meal.
  2. Add white vinegar and four tablespoons of ice water. Toss mixture together gently. Add remaining ice water until dough begins to come together. You may need to add more than called for - add it a tablespoon at a time, working water in between each tablespoon. Once all flour is moistened, it’s done.
  3. Wrap dough in plastic wrap. Press down to slightly flatten the ball of dough to make rolling easier later. Place in refrigerator if using within 24 hours, or in freezer.
  4. When you are ready to use dough, remove from freezer and thaw for 15-30 minutes.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Apple Cider Vinegar.

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

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Frequently Asked Questions

Yes, this Basic Pie Crust recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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