Buttoni's Low-Carb Recipes

Peggy’s “Flour” Pie crust

Posted on: January 10, 2020

FlourCrust

This  pie crust is great for baked meat pies, Mexican empanadas and pretty much any dessert pie.   It is somewhere between a “short” crust” and a “flaky” crust.  There is absolutely no “Carbquik taste” in this crust, either, thanks to the oat fiber. 🙂  This recipe is not suitable until the grains rung of the OWL ladder in the Atkins program.   The funny dimples on the bottom seen in the pic are caused by ceramic pastry weights I use for baking all my pie crusts.  Keeps them from creating air pockets and forming a big air bubbles on the bottom.  Here’s what they look like if you’re not familiar with them:

Ceramic Pastry Weights

INGREDIENTS:

2/3 c. CarbQuick bake mix (substitute Jennifer Eloff’s Gluten-Free Bake Mix for a gluten-free version)

1/3 c. golden flax meal

1/3 c. oat fiber (do not sub oat bran or oat flour, which are higher carb.  But for a gluten-free crust, you’ll have to use oat flour made from Certified 100% gluten-free oats.)

Pinch salt

2 T. cold butter

1 egg

3 T. cream

2-3 T. cold water

DIRECTIONS: Preheat oven to 350º.   In a medium mixing bowl, mix all dry crust ingredients together.  Using a pastry cutter or fork, cut in cold butter until the mixture resembles coarse cornmeal.  Beaten egg, cream and water together.  Mix well with fork.  Using hand, knead into a ball of dough and place on plastic wrap “seated on counter with water.  Place another piece of plastic on top and with a rolling pin, roll dough to slightly larger than the size of pan you are using.  Now pull the top plastic off the rolled crust.  Grabbing the bottom plastic, pick up the crust at the midpoint (plastic and all), let it fold gently in the middle and place the fold at the midpoint of your pie/pie plate.  Gently lift the other half of the dough over onto the pie/pie plate and remove the plastic carefully.  Finish crust by folding and tucking the excess crust edges inward and crimp decoratively if you wish.  Poke 3-4 holes in the crust with a fork and bake in a 350º oven for about 30-35 minutes or until crust is golden.

NUTRITIONAL INFO: Makes 8 servings/slices of pie crust, each serving contains:

76.5 cals, 7.53g fat, 8.83g carbs, 7.98g fiber, 0.85g NET CARBS, 3.3g protein, 81 mg sodium

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