I’ve been low carbing for 5 years now and had come up with some very good recipes for pie early on in my weight loss journey. But I stopped eating soy by products and have cut out most wheat intake a year or so ago. That pretty much eliminated most of those pie crust recipes. 😦 They are still up on my site here, but I’ve had to start trialing new recipes to find a good one that doesn’t use (or uses less of) those ingredients. I’ve tried 4 or 5 now, but have not happy with any of them. So I tried mixing the ingredients I’ve had the best luck with last night and BINGO! I think I may have found my prize! This balance of “flours” is going to be my go-to pastry recipe henceforth. It should make cobblers, meat pies and single or double crust pies quite nicely! I had no trouble rolling it out between parchment/plastic sheets and plan to try a double crust this week to see if getting the top crust on a pie works or ends up in a crumbled mess.
I’ve been experimenting with Einkorn flour for several months. This is the ancient form of wheat that has not been genetically modified and that is supposed to be digested better than today’s hybrids wheat. Therefore this recipe IS NOT GLUTEN FREE, but I’ve never had issues with gluten. Yes, I’ve read Wheat Belly and yes, I understand the dietary and metabolic risks. There are very few farms producing Einkorn wheat today. I try never to use more than 2-4 tablespoons in a recipe in order to keep carbs as low as possible.
The addition of oat fiber brings even more “floury” flavor and better floury texture to baked goods. So that is also a winner here. Honestly, this is the very first crust I’ve made in ages that isn’t “short” and cookie-like! That’s OK for cobblers, but not for pies in my opinion. I like my crusts a little brittle and flaky. Well I got brittle here, but not quite flaky. If you had blindfolded me and had me do a taste/texture test on this one, I’d have said I was eating my pie crust of olden days, made with Pillsbury all-purpose flour. 🙂 This one is not only tasty, it holds up nicely to a moist filling overnight in the fridge (coconut cream, at least 🙂 ) . It also boasts a very acceptable carb count (considering it has ¼ c. real flour in it)! Check our the numbers below!
I order my Einkorn flour direct from Jovial Foods on-line. I store the surplus in my freezer, as I do all my flours. This recipe is not suitable until you reach the final grains level of Pre-Maintenance of Atkins or toward the end of you Ketogenic weightloss efforts. This would not be suitable for Primal-Paleo followers.
1 c. blanched almond flour (I use Honeyvillegrains)
1 tsp. erythritol (this sweetener is optional)
¼ c. Einkorn flour, unsifted
¼ c. oat fiber (do not substitute)
¼ tsp. salt
4 T. butter, unsalted (if using salted, omit salt above)
4-5 T. ice water
DIRECTIONS: Preheat oven to 350º. this recipe is for a single crust pie. Measure out the dry ingredients either into a bowl or your food processor. Stir/pulse to blend. Add the butter and with a fork cut in or pulse the butter until the mixture resembles coarse cornmeal. Slowly add the water, beginning with 3 T. and add 1 tsp. at a time as needed to form a ball of dough. Stir with a fork or pulse until if will form a single ball of dough. Only add as much as you need to form a thick ball of dough. You don’t want the dough to be too wet. Remove onto a sheet of parchment paper. Press out a bit with your hand. Place another sheet of parchment on top and roll out slightly larger than your pie plate. Carefully remove the top parchment. Invert the pie plate onto the dough, centering. Now lift everything, parchment, crust and plate and invert. The crust may begin to drop down into the pie plate on its own from gravity. Carefully remove the parchment and help the crust settle down into the pan gently. Press it down gently all around and on the bottom. Crimp the edge as you like. Prick it on the sides and bottom with a fork. Pop the pan into a preheated 350º oven for about 20-25 minutes, but check at 15. I you will be filling with a filling you must bake again, you don’t want to over brown your bottom crust or it will burn during second cooking. If filling with a chilled filling, you want it browned to completion as pictured above. Remove crust from oven when done and cool a bit before filling.
NUTRUTIONAL INFO: Makes a single crust pie, 8 servings. 1/8 of the crust contains:
12.2 g fat
7.6 g carbs, 4.1 g fiber, 3.5 g NET CARBS
3.4 g protein
79 mg sodium
<10% RDA all other nutrients