I have experimented with several pie crusts now since starting Atkins and think this one comes very close to tasting like a real traditional flour tart crust! Doesn’t look like a traditional tart crust, but sure tastes like a flour crust to me. Recipe makes enough dough for one 10″ tart. BTW this crust is high in copper, manganese, selenium, phosphorus and vitamins A and E (25% or more of each nutrient!). Not suitable for Induction.
2/3 c. almond flour
1/3 c. Carbquick (or use Jennifer Eloff’s Glouten-Free Bake Mix for a gluten-free version)
1/3 c. flax meal
4 T. unsalted butter
3 T. granular Splenda
1/4 tsp. vanilla extract
Process flax meal in food processor (or blender) until very fine. Add Carbquick, almond flour,butter, egg and extract and process until it forms a soft dough. Turn out into a tart pan or glass pie plate. Using plastic glove (or baggie glove), press firmly into bottom and sides of pan. Bake at 350º for about 25 minutes until golden. Fill with fillings that don’t require cooking and chill. If making a pie whose filling that must be cooked further, take crust out of oven after half the time. Then fill with your favorite filling and bake until your filling is completely done.
If you cut into 8 servings, each will have 178 calories, 16.5 g fat, 7.2 g carbs, 5.4 g fiber, 1.8 g NET CARBS, 5.6 g protein, 58 mg sodium.
If you cut into 12 servings, each will have 119 calories, 11 g fat, 4.8 g carbs, 3.6 g fiber, 1.2 g NET CARBS, 3.7 g protein, 38.7 mg sodium.