| 1 | Bean flour is a new product being promoted by the ontario coloured bean growers of ontario. |
| 2 | If not available to you, try white bean puree. |
| 3 | Less fat is required with bean flour than whole wheat flour for pastry. |
| 4 | Stir together dry ingredients, then cut in shortening until mixture is crumbly using pastry blender or 2 knives. |
| 5 | Try adding puree alternately with shortening. |
| 6 | Whisk together egg white and a little less water if using bean puree. |
| 7 | Stir into dry ingredients to make a soft dough. |
| 8 | Divide dough in half. |
| 9 | Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap. |
| 10 | Press into pan, patching if necessary. |
| 11 | For pie shell or single crust: trim edge leaving half-inch overhang to tuck under and flute edge. |
| 12 | Line inside of pastry shell with piece of foil. |
| 13 | Bake at 400°F for 15 minutes or until edges are golden brown, remove foil. |
| 14 | For double-crust pie: trim edge, fill, roll top pastry. |
| 15 | Tuck ?inch overhang under edge of bottom crust, press firmly together. |
| 16 | Flue edges. |
| 17 | Cut steam vents. |
| 18 | Bake as recipe directs for filling. |
| 19 | Makes 1 double-crust, 2 single pie shells or 24 medium tart shells. |
| 20 | 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. |
| 21 | High fibre. |
