An American Housewife: Low Carb, Flour-Free Pie Crust

January 18, 2018

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.

I have some links in the recipe from one of the previous times I posted it. I checked them this morning and they are still live; but the Honeyville almond flour is so expensive that I want to mention you don't have to use Honeyville. Lately the quality of the fine ground almond flours on the market have vastly improved from what was available even two or three years ago. They are more finely ground and you can find other brands that work just as well as Honeville now (they were the ultimate grand champions there for many years). I've been using the fine ground Bob's Red Mill lately from Sam's Club and it's been fabulous. If you click on the Amazon affiliate links you can always just use that as a starting point and search for other, similar products. I do want to note I do NOT use any other whey protein than Isopure. I love it, all my baked goods and cooking work well with it, other brands may give you different results and it's zero carb and zero sugar; something many whey protein powders are not.

In the spring I always get in the mood for lemon everything... from lemon tea to candles to lemon pie, lemon bars and more. So this crust will come in handy in about a month when I make a sugar free lemon supreme pie...

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.