November 13, 2019

Just in time for Thanksgiving - Reposting from 2017: My sugar free, low carb pie crust


I have to be honest, I've been so busy I had not even given any thought to the fact that Thanksgiving was right around the corner.  I didn't realize it until I returned home from being out of town this past weekend, and was scrolling through my Instagram stories.  Someone posted their Thanksgiving Dinner last weekend as they had scheduling issues with blended families.  I went... wait!  What?  Thanksgiving...? 

Then I looked at the calendar.  Oh my.  Thanksgiving IS right around the corner.  And Christmas IS right after that!

Although I don't have to cook for a large group of people this year, I do have a bit of a quandary that although I would like to make the whole meal low carb, sugar free and keto friendly; the people we are sharing the meal with, and that are FAR more excited about the meal than I am, and look forward to taking home a ton of leftovers, love my traditional Thanksgiving meal items.  The ones I've made for years and years and they grew up with... and apparently, I'm told NO ONE else in their 4 Thanksgiving Meals schedule can make like I do.

So I think I'm going to be doing a mixture of some low carb options and some traditional options.  One of those low carb, sugar free options will be 2 of the pies.  The "I WANT ALL THE LEFTOVERS" couple loves apple pie best of all so that crust will be made traditional as I can happily send that entire pie home with them.  But the pumpkin, the pecan and if I do any others, can be a low carb pie crust.

AND THAT IS WHAT LEADS TO TODAYS POST.  Or should I say "repost" as I last posted this in 2017 and I want it more recent on my site so I can easily click on it and scroll through when I'm making this recipe. 

From 2017:  My Sugar Free, Low Carb Pie Crust


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 food 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.

 As soon as it forms a ball, stop the machine.

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 your crust for whatever pie you wish.

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