Carbalose Pie Crust

Click to enlarge
Baked in 8″x 11″ baking dish.


This is an older pie crust recipe of mine posted last year.  My inspiration was KevinPa’s crust recipe formerly on the now closed LowCarbFriends forums.  I am thinking about adding a bit of flax to it for when I want a grainier taste.  Stay tuned for that version.  I was really wanting to try out my latest low-carb purchase, palm shortening.  I am posting the recipe again, as a separate recipe, for easy retrieval and site indexing purposes.  This is a delicious, flaky crust and will make a lovely regular single pie crust as well as the peach cobbler application I used it for originally. This crust tastes very close to a traditional all-flour crust.  Resistant wheat starch is mostly indigestible fiber, so it really pulls the carb count way down on this pie crust!  I’ve only made this crust 2-3 times (I don’t make a lot of pies) but it cooks up consistently well for me. This recipe makes one large 10” round pie crust or an 8×11 rectangular cobbler topping.  You will need to double the recipe for a double-crusted pie.  Carbalose flour and Resistant Wheat Starch are both available at or you may be able to find other sources locally.  this recipe is not suitable until the grains rung of the carb reintroduction ladder in Pre-maintenance.  The carb count is low enough that it is suitable for most Ketogenic diets, but not suitable for Primal-Paleo eaters.


1 c. + 2 T. Carbalose flour

¼ c. + 2 T. resistant wheat starch

½ c. + 1 T. chilled palm shortening (or cold butter)

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Preheat oven to 350º.  In a clean mixing bowl, measure out the flour, resistant wheat starch, salt and stir.  Add shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until it is the size of coarse cornmeal.  Slowly add the water, a little at a time and begin to stir into a well-shaped ball of dough. Knead a couple times in the bowl to facilitate forming into a ball.   Do not overwork the dough.  When you have a single ball of dough, it’s ready to roll.  I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do.  Moisten your counter top so the bottom piece remains still while you work.  Place dough on the bottom plastic and cover with a second sheet of plastic.  Roll the dough with a rolling pin slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your pie plate or baking dish.   Folding the dough in half, plastic down, while the plastic is still on one side helps with handling/carrying  over to your baking dish.  I place the fold mid-point on the pie pan covering one half of the circle.  Then I unfold to the other side and remove the top plastic carefully.  Trim off the excess dough about ½” beyond the pan edges and fold inward and crimp the edge so that the edge crust is entirely inside the dish.

For no-bake fillings, go ahead and bake your crust at 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to fill with your no-bake filling.  For pies with baked fillings, once crust is in the pie plate, pour filling carefully into the raw crust and bake at least 25 minutes or as long as your filling takes to get done.

If making double-crust pies, repeat steps above for rolling and lifting second crust onto filled first crust.  Trim the edges off the top crust and crimp the two crusts together.

I like to use the trimmed off excess dough by rolling it again and cut out leaf and fruit shapes to make a representation of your fruit on the top crust as shown in my pic.  I think this really dresses up pies and cobblers.  Sometimes I even take a pastry brush and dip it into some watered down food coloring and brush the carved fruit & leaf shapes for color impact as shown above.  I then sprinkle erythritol onto the moistened, carved shapes. Pop into 350º oven and bake per pie recipe specific instructions.

NUTRITIONAL INFO:  Makes 1 single 10″ piecrust or one 9×11″ cobbler topping.

ENTIRE RECIPE CONTAINS: 1622 cals, 130 g  fat, 102 g carbs, 74.6 g fiber, 27.4 g NET CARBS, 3.5 g  protein, 618 mg sodium, 2.5 mg potassium

Makes 8 servings/slices, each contains:

202.7 calories, 16.2 g  fat, 12.75 g  carbs, 9.32 g  fiber, 3.43 g  NET CARBS, .43 g  protein, 77 mg sodium


6 thoughts on “Carbalose Pie Crust

  1. Sherry

    Just wanted to let you know about resistance starch and banana flour, one they are heated they are no longer low carb friendly. I read this on DietDoctor and then verified it with Zuvii the makers of banana flour. Only friendly when eaten cold. Is there a substitute for the resistance starch?

    1. I don’t use or know anything about banana flour. Don’t really know of a sub for RWS either. You can experiment with any low-carb flour subs you have, but that will be an experiment with unknown results. Tapioca starch might sub in OK, but it’s not low-carb either. Your crust will probably not come out the same with a sub. Just being honest.

    1. You can probably sub in Carbquick, Tina, provided you sift out the shortening it has in it. You just want the flours and not the shortening. Texture may be a wee bit different as it also has leavening in it. It’s a “mix” like Bisquick, after all. But the crust will probably cook up OK using it instead. I can’t make any promises, as I’ve not done that myself. Let me know how it works out for you, OK? I’d be interested to know.

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