With the few updates I've been doing on the site An American Housewife you would think I wasn't busy cooking or baking or something!
But of course I am. I always am.
And sometimes I even remember to take pictures... as a matter of fact I have 8 files of photos of items made and ready to post. But I usually don't have the time to sit here and type out the whole recipe and write about it! Since no one is paying me to update my personal site... priorities, ya know!? Ha ha.
So without further explanation for the slow posting so far in 2017.... a low carb, sugar free pie crust I've made a number of times before, but this time I tried to make it the way I make my tradition non-low carb versions; which is in my food processor. And I doubled the recipe - which worked perfectly! Score a win as I can use one and freeze one for future!
(The processor in the photo is a Cuisinart 14-Cup Food Processor.)
Low Carb, Flour-Free Pie Crust
1 c Honeyville Blanched Almond Flour (or other good quality, fine grain, blanched almond flour)
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein Powder (I've never made this with any other brand so far)
1 t baking powder
dash of salt
4 T cold butter, cut into small pieces
2 egg yolks
2 T cold water
Combine the dry ingredients in a food process and pulse a few times to mix. Add the butter pieces while pulsing a few seconds. Beat the egg yolks briefly with cold water and drizzle into the processor while it's running. As soon as it forms a ball, stop. Remove, place on plastic wrap, form a disk, wrap and chill til needed.
Roll out the pie crust between two pieces of parchment and place in a large, deep dish pan pan. Either fill and bake or if using for a 'cold' pie, prick the bottom and bake at 350 until golden brown and firm in the center. Use as you would any pie crust.
I doubled this and it turned out perfectly. No issues.
A nice, blurry 'action' shot as I remembered the last second I should probably take a picture of it rolled out!
Sometimes it goes into the pan easily and other times it tears and I just piece it and press into place.
The photo at the top of this post is the baked, finished product with a simple sugar free chocolate mousse and sugar free chocolate chips sprinkled on top. Use yours for whatever pie you wish.
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