We have company in from Dallas tonight and I made a blueberry pie to serve using my new Einkorn flour-Almond flour pie crust. I wasn’t exactly sure I was going to pull the top crust off, as low-carb pie dough is so fragile, but with much care I managed to get it onto the berry-filled bottom crust just fine. It sliced nicely, tasted wonderful and will be a lovely dessert to serve my company. This recipe is one of the carbiest on my website and is therefore not suitable until you reach the berry rung of the Atkins Phase 2 OWL carb reintroduction ladder, and it would probably be wise to wait until you are nearly at goal weight for enjoying this one. The higher carb count is mostly attributable to the berries themselves, as the crust is only responsible for around 7 of the 17.7 net carbs. So I’m afraid the only way to cut carbs on this would be to cut the pie into smaller pieces. This pie is not suitable for Primal-Paleo followers unless you use a plan-suitable crust.
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2 lb. frozen blueberries, unsweetened
¼ c. erythritol (or equivalent sweetener to equal ¼c. sugar)
¼ tsp. glucomannan powder (or your preferred thickener)
2 recipes my Einkorn-Almond Flour Pie Crust
DIRECTIONS: Preheat oven to 350º. Make a double recipe of the pie crust as instructed in the recipe linked above. Divide the dough in half and form into balls. Chill for 30 minutes. Take one of the portions from the refrigerator and place it on a piece of parchment paper. Lay a piece of plastic wrap on top and using a rolling pin, roll it into a circle slightly larger than you pie plate. Invert the plate centered over the dough and grabbing plate, dough, paper and all, flip the plate back upright with the sheet of dough now on top. I find gravity pulls the the dough right down into the pie plate. Gently peel off the parchment paper. If crust tears, just press it gently with your fingers to “mend the cracks”. 🙂 Crimp the edges decoratively however you like. Pop into a preheated 350º oven for 10 minutes, precooking just to the stage the dough feels dry on the surface (half cooked, but not brown yet).
While the bottom crust is cooking, place blueberries in a medium bowl. Sprinkle with the erythritol and glucomannan powder (or whatever thickener you prefer). Stir them every few minutes to allow the filling to begin thickening (though it will not be fully thickened until it has baked and cooled). Remove the bottom pie crust from the oven as soon as it is dry to the touch. Cool it a few minutes and then stir the berries one last time and fill the bottom crust, spreading the berries evenly in the pie shell.
Remove the remaining dough from the fridge. Run a damp sponge over your counter and place a piece of plastic wrap on it so it is smooth. The water keeps it from sliding around. Place the chilled ball of dough on top. Lay a second piece of plastic wrap on top and roll it just the size of your pie plate. Slide the crust, plastic and all onto a sheet pan or the back of a cake pan lid and set in the refrigerator to chill 15 minutes. Remove from the fridge and carefully remove the top sheet of plastic wrap. Quickly flip the crust onto your left hand that is centered right over the bottom crust, simultaneously sliding your left hand out from under it as you let the crust fall onto the pie below. Remove the remaining piece of plastic wrap carefully. Crimp the top crust and bottom crust together along the edges as best you can. Pop the assembled pie into a 350º oven for about 35 minutes or until the top crust is browned in the center. The very center of mine was SLOW to brown (not sure why), thus, as you see in the pics, mine browned a bit too much on the edges. Next time I will definitely use my metal crust protector ring so that won’t happen. You might want to use foil to protect the edge of your pie from browning so much.
NUTRITIONAL INFO: Makes 8 servings, each contains:
318 calories, 25 g fat, 29.32 g carbs, 11.57 g fiber, 17.75 g NET CARBS (14.2 net carbs per serving if cut into 10 slices), 7.07 g protein, 161 mg sodium