This is perhaps my best low-carb pie crust to date. The dough makes a generous round pie crust with a lovely fluted edge, or as seen above, the top crust of a 7×11 fruit cobbler. Double the recipe to do double crust pies or cobblers. This crust is very buttery yet flaky and made a totally awesome Peach Cobbler. It is not suitable for those still on Atkins Induction.
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1 c. + 2 T. Carbalose flour (or use a gluten-free bake mix)
6 T. Resistant Wheat Starch (use arrowroot powder for gluten-free)
½ c. cold butter
¼ tsp. salt
¼ c. ice cold water
DIRECTIONS: Measure out all dry ingredients into a large bowl and stir with a fork to mix evenly. With a pastry cutter or a fork, cut in the cold butter into the dry ingredients until it is in small bits and the mixture resembles coarse corn meal. Preheat oven to 375º. Drizzle in the water slowly over the mixture, stirring with a fork to pull it together into a contiguous ball of dough. Knead a couple times with your hand to facilitate bringing it into a ball of dough if necessary. Roll between 2 sheets of plastic wrap on your counter into the shape required, peel the top plastic off and tip crust carefully onto your pie plate (or fruit-filled crust if it’s a double crust pie). Peel off remaining plastic wrap and crimp edges or shape as required. Pop into 375º oven for 20 minutes or until it is lightly browned.
NUTRITIONAL INFO: Entire crust contains: 1362 calories, 100 g fat, 102 g carbs, 74.6 g fiber, 27.4 g net carbs, 4.5 g protein and 625 mg sodium.
Cut into 8 pieces, each serving of crust alone would contain: (cut differently, divide the above numbers by the number of equal servings you cut it into to get your serving stats.
12.5 g fat
12.75 g carbs, 9.32 g fiber, 3.43 g NET CARBS
0.56 g. protein
77 mg sodium