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1/18/18

Low Carb, Flour-Free Pie Crust


This is a recipe I've posted before but worth posting again for anyone looking for a low carb, sugar free, healthier pie crust that is similar to the ones they are 'used to'. I've used this for a number of pies over the past few years and although I always think maybe I'll improve on it a bit 'next time', we eat pies so rarely that I never really mess with it much. It's really good and feels and looks like a 'regular' full wheat and sugar pie crust.


Low Carb, Flour-Free Pie Crust

1 c 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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