Carbalose Pie Crust

Carbalose Pie Crust
Carbalose Pie Crust shown as Peach Cobbler

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.

170.3 calories

12.5 g  fat

12.75 g  carbs, 9.32 g  fiber, 3.43 g  NET CARBS

0.56 g. protein

77 mg sodium

8 thoughts on “Carbalose Pie Crust

  1. Cindy

    I know this is an old post, but netrition no longer sells resistant wheat starch. But checking the still available nutrition stats on their website, I find that resistant wheat starch consists of wheat dextrin, which is the sole ingredient in unflavored Benefiber. I buy the generic form from Wal-Mart. Amazon also carries it. That is the only form of wheat dextrin I have been able to find, for sale. Hope that helps anyone who is trying to find it.

    1. I didn’t know the Life Source RWS was no longer available there. I wonder if Life Source is going out of business and Netrition only has for sale the stock they had on hand. Personally, I still have a bag of it in my pantry. But when it runs out, I plan to start substituting Resistant Corn Starch at Netrition and see what kind of baking results I get. I honestly don’t know if the benefiber would work in the same way in baked goods or not, having never tried it. I hope if YOU do, you’ll let us know how that works out, Cindy. I’d be curious to know.

  2. Christine Zavgren

    This makes a flaky, delicious pie crust. Have made it several times, and I really appreciate being able to participate in the feast, rather than feel left out.

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