INGREDIENTS

INSTRUCTIONS

Bean flour is a new product being promoted by the Ontario Coloured
Bean Growers of Ontario.  If not available to you, try white bean
puree. Less fat is required with bean flour than whole wheat flour  for
pastry.  Stir together dry ingredients, then cut in shortening until
mixture is  crumbly using pastry blender or 2 knives.  Try adding puree
alternately with shortening.  Whisk together egg white and a little
less water if using bean puree.  Stir into dry ingredients to make a
soft dough.  Divide dough in  half. Roll dough out to 1/8" thickness on
a cornstarch dusted  surface, between layers of waxed paper or layers
of plastic wrap.  Press into pan, patching if necessary.  For pie shell
or single crust: Trim edge leaving half-inch overhang  to tuck under
and flute edge. Line inside of pastry shell with piece  of foil. Bake
at 400 F for 15 minutes or until edges are golden  brown, remove foil.
For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch
overhang under edge of bottom crust, press firmly together. Flue
edges. Cut steam vents. Bake as recipe directs for filling.  Makes 1
double-crust, 2 single pie shells or 24 medium tart shells.  Double
crust:  184 calories, 1 starch, 1 fat choice 8 grams total  fat, 2
grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams
carbohydrate, 44 mg sodium, 274 mg potassium.  High fibre.  Adapted
from Full of Beans by Violet Currie & Kay Spicer, 1993 Shared  but not
tested by Elizabeth Rodier Jan 94  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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