6/4/17

LOW CARB PIE CRUST


An American Housewife is where I like to keep collected recipes so I can find them quick and easy, as well share them with my young adult kids.  It makes me crazy when I know I have a recipe posted - sometimes numerous times over the years - but the search box provided  by Google does NOT FIND IT.  Or google had not indexed my pages correctly so it doesn't show up.  Makes me so frustrated! 

A good example of this is just a few minutes ago I needed to find my low carb pie crust.  It took me quite a few clicks to find it and darnit - that's just not cool.  SO I am posting here, again, so Google will index this page and bring it up on my search quickly next time.  Because there WILL be a next time.  This is my go-to low carb pie crust and I plan to make a Key Lime Pie with it this week.  


 
Low Carb, Flour-Free Pie Crust

1 c Honeyville Blanched Almond Flour
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein Powder
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 bowl with a whisk.  Cut in the butter with your fingers and work it in until it's coarse.  Beat the egg yolks with cold water and blend it into the dry ingredients.  When it forms a ball, remove, place on plastic wrap, form a disk, wrap and chill.  Roll out the pie crust (between two pieces of parchment because it's sticky) and place in a large, deep dish pan pan.  Mine wouldn't transfer easily so I pieced it together in the pan and pressed it all into place.  Bake at 350 until golden brown and firm in the center.  Use as you would any pie crust.





Dry ingredients in a bowl




Starting to mix it after the butter is added



Wrap in plastic wrap to chill



Pressed into a deep dish pie pan


Baked to perfection!

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