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Atkins
Low Carb Pie Crust Recipe
This low carb pie crust recipe makes a single delicious,
flaky pastry crust. You can have a crust ready to pop in the oven in 10
minutes. You can use it pre-baked, even when you bake it again with a
filling in it. It keeps the bottom from getting soggy. 
Ingredients for Pie Crust Recipe
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2 tablespoons vital wheat gluten flour
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1/4 cup stone-ground whole-wheat flour
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1/3 cup whole almond meal
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2 tbsp butter (1/4 stick), cold
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1/2 tsp baking powder
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1 egg yolk
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1 tbsp soy protein powder for rolling out dough, or as needed
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pinch of salt to taste.
Preparation Method For Pie Crust
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Preheat oven to 325 F. Use a non-stick
9-inch pie pan.
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Add wheat gluten flour, stone ground
whole-wheat flour, almond meal, baking powder, and salt to a
medium-size mixing bowl and stir together. Cut in the
butter. With tip of your fingers turn the mix into fine
crumbs.
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In a small mixing bowl, lightly beat together egg yolk and 2
tbsp cold water. Pour the liquid into the dry mix and stir with a fork
until mostly absorbed. Use your hand for the rest. Form a smooth,
pliable dough. (If all the dry mix is not absorbed, add few drops of cold
water, not more than 1/2 teaspoon at a time).
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Spread a bit of soy protein on a flat surface. Flatten the
dough on the flat surface with your hand continue with a rolling pin. Turn
dough several times. Roll the piece slightly larger than the pie pan.
Line the pan with it. Prick the bottom liberally all over with a fork or
you will get air bubbles. Baked the pie crust in the oven for about 20-25
minutes or until it is golden brown.
8 Servings
Carb per servings : 3.2 grams
Protein : 4.0 gram
Low Carb Dessert
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